Best 5 Santa Fe Tastic Tortilla Soup Recipes

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**Savor the Authentic Flavors of Santa Fe with Our Tortilla Soup Recipes**

Embark on a culinary journey to the heart of the Southwest with our tantalizing Santa Fe tortilla soup recipes. These delectable soups capture the vibrant spirit of New Mexican cuisine, blending traditional ingredients with a symphony of flavors that will tantalize your taste buds. From the classic red tortilla soup, brimming with roasted tomatoes and smoky ancho chiles, to the hearty green tortilla soup, bursting with fresh tomatillos and zesty green chiles, our recipes offer a delightful array of options to satisfy every palate. Whether you prefer a vegetarian version or one brimming with tender chicken or beef, we have a soup that will warm your soul and transport you to the enchanting streets of Santa Fe. So, gather your ingredients, ignite your culinary passion, and let these recipes guide you towards a flavorful adventure.

Here are our top 5 tried and tested recipes!

SANTA FE-TASTIC CHICKEN TORTILLA SOUP



Santa Fe-Tastic Chicken Tortilla Soup image

This is Rachel Ray's. It is so awesome, I can't think of a single modification....it is perfect. It is more time consuming than most tortilla soups because of the roasted veggies, but it is totally worth it. If you wanted to go vegetarian, leave out the chicken, there is so much to this soup it would be great that way.

Provided by DinnerDiva in OK

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 22

vegetable oil, plus
2 tablespoons vegetable oil
3 ears corn on the cob
1 red bell pepper, split and seeded
1 lb chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
salt and pepper
1 medium zucchini, small dice
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 -2 chipotle chile in adobo, chopped (medium to hot heat level)
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar cheese or 1 cup monterey jack pepper cheese
1/2 cup sour cream
1/4 raw red onion, chopped
2 -3 tablespoons chopped cilantro or 2 -3 tablespoons fresh parsley leaves
1 ripe avocado, diced and dressed with
1/2 lemon, juice of

Steps:

  • Heat a grill pan to high and a soup pot to medium high.
  • Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes.
  • Remove charred skin from the pepper.
  • While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock.
  • Bring soup to a bubble, reduce heat to medium low.
  • Scrape corn off cob and add to soup.
  • Chop grilled red pepper and stir into soup.
  • Can simmer for about an hour or serve right away. This just gets better with time.
  • Add chips to soup in handfuls and stir.
  • Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
  • Top with any or all of the suggested garnishes. Best with big chunks of avacado.

Nutrition Facts : Calories 704.5, Fat 36, SaturatedFat 12.7, Cholesterol 122.7, Sodium 1376.7, Carbohydrate 58.4, Fiber 10.9, Sugar 22, Protein 44.6

WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA SOUP



Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup image

Make and share this Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup recipe from Food.com.

Provided by Amber W.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

3 ears corn on the cob
1 red bell pepper, split and seeded
1 lb chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
salt and pepper
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 -2 chipotle chile in adobo (medium to hot heat level)
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup cheddar cheese or 1 cup monterey jack pepper cheese, shredded
1/2 cup sour cream
1/4 raw red onion, chopped (optional)
2 -3 tablespoons fresh cilantro (optional) or 2 -3 tablespoons fresh parsley leaves, chopped (optional)

Steps:

  • Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream).
  • Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
  • While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
  • Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold together.
  • Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Nutrition Facts : Calories 551.5, Fat 21.6, SaturatedFat 10.7, Cholesterol 122.7, Sodium 1368.7, Carbohydrate 51.5, Fiber 6.9, Sugar 20, Protein 42.9

CREAMY VELVEETA SANTA FE SOUP



Creamy Velveeta Santa Fe Soup image

This is so good! It's nice and cheesy and oh so easy to put together. Really good with slices of hot cornbread. I got this recipe from my Mother who is a wonderful cook. Cook time is time it takes to melt the cheese in the soup mixture.

Provided by Anita Harris

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb ground beef
1 large onion, diced
1 (15 1/4 ounce) can corn, undrained
1 (16 ounce) can pinto beans or 1 (16 ounce) can black beans, undrained
1 (14 1/2 ounce) can stewed tomatoes, undrained
1 (10 ounce) can Ro-Tel tomatoes, undrained
1 lb Velveeta Mexican cheese

Steps:

  • Brown ground beef with onion; drain fat well.
  • In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
  • Cube cheese and add to soup pot; stir over low flame until melted and blended.

Nutrition Facts : Calories 901.9, Fat 44.3, SaturatedFat 23.2, Cholesterol 166.7, Sodium 2286.8, Carbohydrate 76, Fiber 14.4, Sugar 19.9, Protein 55

SANTA FE CHICKEN TORTILLA SOUP



Santa Fe Chicken Tortilla Soup image

Make and share this Santa Fe Chicken Tortilla Soup recipe from Food.com.

Provided by Irmgard

Categories     Chicken Breast

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 lb boneless chicken breast, diced
1 teaspoon poultry seasoning
1 teaspoon ground cumin
salt
black pepper
1 zucchini, diced small
1 onion, chopped
3 garlic cloves, minced
1 chipotle chile in adobo, chopped (You can use 2 if you like things spicier)
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock
2 cups corn kernels
1 sweet red pepper, roasted, peeled and diced
4 cups tortilla chips, broken up
1 cup cheddar cheese, shredded
1/2 cup sour cream

Steps:

  • Heat the oil in a Dutch oven and add the chicken.
  • Season with the poultry seasoning, cumin, salt and pepper.
  • Lightly brown the chicken.
  • Add the zucchini, onion, garlic and chipotle pepper.
  • Cook the vegetables with the chicken 5 to 7 minutes to soften.
  • Add the tomatoes, tomato sauce and stock.
  • Bring to a boil and then reduce the heat to medium-low.
  • Simmer for 20 minutes.
  • Add the corn and roasted red pepper to the soup and heat through.
  • At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
  • Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.

Nutrition Facts : Calories 447.1, Fat 24.2, SaturatedFat 9.6, Cholesterol 80.2, Sodium 840, Carbohydrate 32.8, Fiber 4.8, Sugar 10.8, Protein 28.2

SANTA FE SOUP



Santa Fe Soup image

This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor will come out because it's always good.

Provided by crispychick

Categories     Vegetable

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs ground beef or 2 lbs ground chuck
1 onion, chopped
2 (1 ounce) packets ranch dressing mix
2 (1 1/4 ounce) packets taco seasoning
1 (14 ounce) can black beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (14 ounce) can rotel
1 (14 ounce) can chopped tomatoes
2 (14 -21 ounce) cans corn (can mix white or yellow)
2 cups water
1 (6 ounce) can green chilies (optional)

Steps:

  • In a large pot, saute meat and onion together until meat it cooked through.
  • Stir in seasonings.
  • Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
  • Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

Tips:

  • Use fresh, high-quality ingredients: The better the ingredients, the better the soup will taste. Look for fresh, ripe vegetables, flavorful spices, and a good-quality chicken broth.
  • Don't be afraid to experiment: There are many different ways to make tortilla soup, so feel free to adjust the recipe to your liking. You can add more or less spice, different vegetables, or different types of beans.
  • Garnish your soup before serving: A few simple garnishes can really make your soup look and taste even better. Try adding fresh cilantro, sour cream, avocado, or tortilla chips.

Conclusion:

Tortilla soup is a delicious, easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken or turkey. With a few simple tips, you can make a tortilla soup that is sure to be a hit with your family and friends.

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