Looking for Tortilla Soup recipe

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Teacher Recipes Chatboard

Looking for Tortilla Soup recipe

by Cher

Sep 11, 2009

If anyone has a really good tortilla soup recipe, I would love to have it. Thanks for sharing!

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Chef Boy RV On 9/11/09, Cher wrote: > If anyone has a really good tortilla soup recipe, I would > love to have it. Thanks for sharing!

Closest thing I have; but my neighbor across the street serves this to her 5 girls and they love it

Taco Soup from Carol Eigsti

Yield: 8 servings

Ingredients:

1 lb Ground be...See More

Sep 11, 2009

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Not the OP but it Sounds great, thanks!!!! On 9/11/09, Chef Boy RV wrote: > On 9/11/09, Cher wrote: >> If anyone has a really good tortilla soup recipe, I would >> love to have it. Thanks for sharing! > > Closest thing I have; but my neighbor across the street serves > this to her 5 girls and they love it > > Taco Soup from Carol Eigsti > > Yield: 8 servi...See More

Sep 13, 2009

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Chef Boy RV Tortilla Soup-Aquada

It is very easy and quick to prepare. Make it a day or two in advance and fry the tortilla strips as it reheats. Sometimes tortilla soups contain shredded chicken or turkey. What a great way to use any left over chicken or turkey. Simply shred about a cup of cooked chicken or turkey and stir into the soup the same time...See MoreTortilla Soup-Aquada

It is very easy and quick to prepare. Make it a day or two in advance and fry the tortilla strips as it reheats. Sometimes tortilla soups contain shredded chicken or turkey. What a great way to use any left over chicken or turkey. Simply shred about a cup of cooked chicken or turkey and stir into the soup the same time you add the carrot. Either way with or with out this is a delicious tortilla soup. Ingredients • 8 Corn tortillas, Cut into strips • 2 quarts chicken stock or broth • 2 Ancho chilies, seeded and veins removed • 2 medium tomatoes, peeled and chopped • 2 Tablespoons of vegetable oil, plus extra for frying • 1 medium white onion, thinly sliced • 1 cloves garlic, finely chopped • 1 teaspoon dried oregano, crumbled (Mexican oregano preferred) • 1 teaspoon ground cumin • 1 medium carrot, thinly sliced • ½ teaspoon salt, or salt to your taste • 3 Tablespoons fresh cilantro, finely chopped • 1 large avocado, peeled and diced • 1 cup Monterey jack cheese, grated • 2 Limes, quartered Directions for tortilla soup 1. Soak the ancho chile in hot water for about 20 minutes. 2. Using a sharp knife cut each tortilla into 4 or 5 strips and set aside. Pour vegetable oil to a depth of ¾ inch in a heavy frying pan. Heat on medium high heat until a small piece of tortilla, added to the oil, will float on top and bubble at the edges. Add a few tortilla strips to the hot oil and fry for a few minutes, until crisp and golden brown all over, turning occasionally. Remove with a slotted spoon and drain on a double layer of paper towels. Cook the remaining tortilla strips and set aside for later use. 3. Remove the ancho chile from the water, seed and remove the veins. Puree the soaked chile and tomatoes in a blender. Reserve in the blender. 4. In a large pot heat the oil on medium high and fry the onion until softened, about 3 to 4 minutes. Add the garlic, oregano, cumin and the chile tomato puree. Cook on medium heat, stirring until the mixture thickens about 5 more minutes. 5. Add the chicken stock, carrots and salt. Note: Add the shredded cooked chicken now if you are going to use it. 6. Bring the tortilla soup to a boil, then reduce the heat to low, cover and simmer for about 20 minutes or until the carrot is tender. 7. To serve, divide the tortilla strips among your favorite soup bowls. Ladle the hot soup over the tortilla strips. Sprinkle with cilantro. Pass the avocado, cheese and lime wedges separately for each person to add at the table. Makes about 8 servings.

Sep 16, 2009

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