Texas Tortilla Soup Recipes

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BEEF TORTILLA SOUP FROM THE MENGER HOTEL



Beef Tortilla Soup From The Menger Hotel image

Beef tortilla soup is the incredible specialty of the historic (and haunted!) Menger Hotel in San Antonio, Texas. This tex mex recipe is beefy and delicate, and is enhanced by garnishing with queso fresco, fresh cilantro, and fried tortilla strips.

Provided by Sarah Penrod

Categories     Soup & Salad

Time 30m

Number Of Ingredients 19

1 lb. ground beef (90/10 or leaner preferred because you do not drain the grease.)
1 t. kosher salt
1 white onion, small dice
2 poblano peppers, seeds and white membranes removed, small diced
4 large garlic cloves, pressed
6 oz. can organic tomato paste
2 hot house tomatoes, small dice
½ T. Mexican oregano (regular oregano is not a substitute!)
½ t. cumin
1 t. Gebhardt's or Mexene chili powder
2 quarts beef stock (kitchen basics brand or bone stock preferred)
2 T. fresh cilantro, chopped
½ T. kosher salt
½ t. pepper
1 lime, juiced
2 t. cornstarch mixed into equal parts water as a slurry
10 corn tortillas
A small skillet or sauce pan, filled half way with oil for frying the tortillas into tortilla strips.
Garnishments: Corn tortillas fried into tortilla strips, crumbled queso fresco, additional cilantro and limes, some people enjoy avocado cubes or fresh guacamole and sour cream.

Steps:

  • In a heavy-bottomed large stockpot or dutch oven, brown the beef over medium-high heat, breaking it up with a wooden spatula. Sprinkle with salt.
  • When the meat is browned, add the diced onions and poblanos, stirring them in well. Cook 4-5 minutes, reducing the heat if necessary to soften the vegetables.
  • Add the garlic and tomatoes, stir well and continue to cook down for 4-5 minutes. Add the cumin, chili powder, Mexican oregano, and additional salt and pepper.
  • Add in the tomato paste and stir well to incorporate. Cook 1 min. Add in the beef stock. Stir well, add cilantro and place the lid on the stockpot. Heat to medium and cook 12-20 minutes, stirring twice during cooking.
  • Prepare the garnishes now.
  • For the tortilla strips: Cut the corn tortillas into thin ribbons. Heat the oil over medium-high heat. Fry one handful at a time in the oil until the strips are crispy and golden brown. Remove to a plate lined with paper towels to drain and salt well. Repeat with the remaining tortilla strips.
  • Remove the lid and stir well. Stir in the cornstarch slurry, whisking well. If the mixture is not boiling let the soup return to a boil, so that it may thicken with the slurry.
  • Finish with the juice of a lime and season to taste.
  • Serve in individual bowls topped with the fried tortilla strips, and any additional garnishes of your choosing.

Nutrition Facts : Calories 2957 calories, Carbohydrate 225 grams carbohydrates, Cholesterol 345 milligrams cholesterol, Fat 173 grams fat, Protein 137 grams protein, SaturatedFat 53 grams saturated fat, ServingSize 1, Sodium 10135 grams sodium, Sugar 46 grams sugar

TEXAS CHICKEN TORTILLA SOUP



Texas Chicken Tortilla Soup image

This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!

Provided by Kim D.

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1/4 cup vegetable oil
1 large onion, chopped
1 jalapeno, seeded and chopped
4 garlic cloves, minced
2 cups baby carrots
1 lb raw boneless skinless chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon lemon pepper
1 (14 ounce) can tomatoes
3 (14 ounce) cans chicken broth
tortilla chips
1 cup grated monterey jack cheese

Steps:

  • In a large stockpot, heat butter and oil over medium heat.
  • Add onions, jalapeno, garlic, carrots and raw chicken.
  • Simmer 5 minutes.
  • Stir in seasonings.
  • Add tomatoes and chicken broth.
  • Stir well and simmer for 1 hour, stirring occasionally.
  • To serve, crumble tortilla chips in the bottom of individual soup bowls.
  • Fill bowls with soup and top with cheese.

TEXAS STYLE CHICKEN TORTILLA SOUP



Texas Style Chicken Tortilla Soup image

My own recipe adapted from two or three separate recipes to make this one unique and delicious soup. This recipe is on my "most often requested list." Don't let the amount of ingredients scare you, it really is quite easy to make!

Provided by SReiff

Categories     Clear Soup

Time 1h

Yield 10-15 serving(s)

Number Of Ingredients 19

1/2 green pepper, chopped
1/4 medium onions, chopped or 1 teaspoon minced onion
2 garlic cloves
2 tablespoons oil
28 ounces canned diced tomatoes
2 (14 ounce) cans chicken broth
1 (10 1/2 ounce) can tomato soup
2 cups corn
2 -3 cups cooked chicken, diced
3 teaspoons chicken bouillon granules, and seasoning
1/2 cup picante sauce
2 teaspoons Worcestershire sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried cilantro
1/2 teaspoon lemon pepper (optional)
1 teaspoon salt (optional)
mozzarella cheese or cheddar cheese
tortilla chips, crushed

Steps:

  • In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
  • Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
  • Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.

Nutrition Facts : Calories 156.1, Fat 6, SaturatedFat 1.2, Cholesterol 21.1, Sodium 639, Carbohydrate 15.8, Fiber 2.5, Sugar 7, Protein 11.4

TEXAS AND YUCATAN TORTILLA SOUP



TEXAS AND YUCATAN TORTILLA SOUP image

Categories     Soup/Stew     Chicken

Yield 4-6 Bowls

Number Of Ingredients 19

2 quarts chicken stock
2 large chicken breasts (I sometimes use 6 thighs instead)
2 teaspoons salt
1 teaspoon black peppercorns
2 large sprigs of fresh oregano
½ head garlic, crushed
2 or 3 ancho chiles
2 tablespoons olive oil
½ medium onion, diced
1 green chile poblano, diced
3 roma tomatoes, roughly chopped
juice of 2 limes
zest of ½ grapefruit (shaved into bite-sized pieces)
Garnish:
lime wedges
chile serrano, thinly sliced
tortilla chips or strips
avocado, diced
epazote leaves

Steps:

  • 1. In soup pot, bring the chicken stock to a boil. Add the chicken, 1 teaspoon of salt, peppercorns, oregano, garlic and anchos. 2. Reduce to a medium simmer and cook for about 20 minutes or until the chicken is done. Remove the chicken and anchos to cool. 3. Strain and reserve the stock. 4. When the chicken and ancho chiles are cool enough to handle, dice the softened chiles, and chop and hand-pull the chicken into bite-sized pieces. 5. Heat the olive oil in a soup pot. Add the onions and remaining salt, and cook until the onions begin to turn translucent. Add the poblano chile and cook a few more minutes. 6. Add the tomatoes and the reserved stock, chicken and anchos. Bring to a boil briefly, then remove from heat. 7. Add the lime juice and grapefruit zest. Allow flavors to meld at least 5 minutes before serving. 8. Garnish with extra lime juice (throw the squeezed lime wedges into the soup), serrano chiles, tortilla chips, avocado and epazote.

TEXAS TORTILLA SOUP



TEXAS TORTILLA SOUP image

Categories     Soup/Stew     Chicken     Simmer

Yield 6-8 people

Number Of Ingredients 18

1/2 stick (4 TBL ) butter
1/2 c oil
1 lg onion chopped
1 fresh japapeno, seeded & chopped
4 garlic cloves minced
2 lg carrots diced
6 ribs celery, diced
1 lb boned, diced raw chicken
1 tsp each:
ground cumin, chili pwd. salt and lemon pepper
3 tsp bottled red hot sauce
1/2 c flour
1 14 oz can tomatoes
4 (10 1/2 oz can)chicken broth
8 corn tortillas,cut in strips
Garnish w/1 c sour cream
3 diced avocados
1 c grated cheddar cheese

Steps:

  • Heat butter & oil in lg kettle and saute shopped onion, jalapeno,garlic,carrots celery and chicken; simmer 5 minutes. Combine with cumin,chili pwd., salt,lemon pepper,hot sauce & flour. Add tomatoes and chicken stock and simmer 1 hour. Drop totrilla strips into oil heated to 375 degrees. Fry til crisp. Drain on paper towels. (I use purchased chips) Put a few chips in bottom on bowl, add garnishes and top with soup then cheese. Or any order you want! For a party, set out bowls of condiments and let guests add own garnishes.

TORTILLA SOUP



Tortilla Soup image

Like any soup, tortilla soup tastes best when made with fresh ingredients. Serve tortilla soup before a meal or as a main course.

Time 1h

Yield 4

Number Of Ingredients 17

3 tablespoons olive oil
4 corn tortillas, torn into spoon-sized pieces
5 garlic cloves, minced
1 large onion, puréed
3 large, ripe tomatoes, peeled and puréed
1/4 cup canned tomato purée
1/4 cup fresh lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon canned chipotle chiles in adobo sauce
1/2 cup fresh cilantro leaves, chopped
8 cups chicken stock
salt and pepper, to taste
1 skinless, boneless chicken breast, cooked and chopped
1 ripe Haas avocado, peeled, seeded and chopped
1 cup shredded cheddar cheese
crispy tortilla chips, cut into strips like noodles

Steps:

  • Preparation: The onion and tomato may be puréed together in your blender or food processor. Heat the olive oil in a large soup pot. Sauté the tortilla pieces with the garlic until tortillas soften. Add the puréed onion and tomato and bring to a boil. Add the canned tomato purée, lime juice, chili powder, cumin, chipotle chiles in adobo sauce, and chicken stock. Bring to a boil again, then reduce heat, cover and simmer for 30 minutes. Check seasonings, and add salt and pepper as desired. Serve hot, and garnish each serving with cooked chicken breast, avocado, cheddar cheese and crisp tortilla strips.

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2020-12-01 Heat two tablespoons of vegetable oil in a dutch oven over medium-high heat, fry pasilla chiles lightly on each side, then remove and crumble into very small …
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2020-02-20 A year or so later, another recipe for tortilla soup appeared in a West Texas newspaper, the Hudspeth County Review. This one was a bit more complicated as it incorporated chili powder and pureed tomatoes along with the aromatics, tortillas, and broth. Likewise, to serve it was topped with cheddar cheese and sour cream. These two versions of tortilla soup …
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BEEF TORTILLA SOUP | BEEF LOVING TEXANS
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