Best 3 Tortilla Soup I Recipes

**Tortilla Soup: A Taste of Mexican Tradition**

Indulge in the flavors of Mexico with our diverse collection of tortilla soup recipes. From classic and authentic to modern and innovative, each recipe promises a unique culinary journey. Discover the traditional Mexican tortilla soup, a comforting broth filled with tender chicken, roasted tomatoes, and charred corn, simmered to perfection with a blend of aromatic spices. Explore variations such as the spicy tortilla soup, where a touch of chipotle pepper adds a fiery kick, or the vegetarian tortilla soup, a hearty and flavorful option packed with fresh vegetables and beans. For a taste of the coast, try the seafood tortilla soup, a medley of shrimp, fish, and mussels swimming in a rich tomato-based broth. And for those who love creamy soups, the creamy tortilla soup is a decadent delight, combining roasted poblano peppers and a hint of cream for a smooth and velvety texture. No matter your preference, our selection of tortilla soup recipes will tantalize your taste buds and transport you to the heart of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

TORTILLA SOUP

Tortilla Soup image

Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 medium tomato, quartered
1 can (14-1/2 ounces) whole tomatoes, undrained
1 small onion, quartered
1 garlic clove
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 corn tortillas (6 inches)
1/4 cup canola oil
Sour cream
Shredded cheddar or Monterey Jack cheese

Steps:

Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

Nutrition Facts : Calories 269 calories, Fat 16g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1018mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

TORTILLA SOUP I

Tortilla Soup I image

This is a favorite among us Texans, and there are so many diverse ways to prepare it. I have experimented with more entailed recipes, and came up with this one which is just as delicious as the labor intensive ones. Pass around chopped cilantro, cubed avocados, and crumbled Jack cheese for garnish.

Provided by Joelene Craver

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

9 cups chicken broth
6 cloves roasted garlic
½ cup chopped tomatoes
½ yellow onion, chopped
2 fresh jalapeno peppers, sliced into rings
1 teaspoon dried oregano
½ yellow onion, sliced
2 cups shredded, cooked chicken meat
1 lime, juiced
6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Steps:

In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
Place toasted tortilla strips in each bowl and pour soup over strips.

Nutrition Facts : Calories 148.1 calories, Carbohydrate 16.5 g, Cholesterol 35 mg, Fat 2.8 g, Fiber 2.7 g, Protein 14.8 g, SaturatedFat 0.6 g, Sodium 37.8 mg, Sugar 1.8 g

CLASSIC TORTILLA SOUP

Classic Tortilla Soup image

Provided by Marcela Valladolid

Time 56m

Yield 6 servings

Number Of Ingredients 14

Ingredients

4 cloves garlic, unpeeled
4 large plum tomatoes
1 small white onion, or a 1-inch-thick slice of a large white onion, peeled
1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
2 corn tortillas, torn into 1-inch pieces
6 cups chicken broth
Salt and freshly ground black pepper
Vegetable oil, for shallow frying
6 corn tortillas, cut into 1/2-inch-wide strips
Mexican sour cream or regular sour cream
2 avocados, peeled and diced into 1/2- inch cubes or slices
Queso fresco or mild feta, crumbled
Fresh cilantro
Lime wedges

Steps:

For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

Tips:

When choosing tomatoes for your soup, opt for ripe, flavorful tomatoes. This will give your soup a richer, more complex flavor.
If you don't have any fresh tomatoes on hand, you can use canned diced tomatoes instead. Just be sure to drain them well before adding them to the soup.
Feel free to add other vegetables to your soup, such as corn, zucchini, or bell peppers. Just be sure to chop them into small pieces so that they cook evenly.
If you want a thicker soup, you can add a cornstarch slurry or a roux. A cornstarch slurry is made by mixing equal parts cornstarch and water until smooth, then stirring it into the soup. A roux is made by melting butter and then stirring in flour until it forms a paste, then adding it to the soup.
Garnish your soup with your favorite toppings, such as sour cream, avocado, cilantro, or cheese.

Conclusion:

Tortilla soup is a delicious and 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. So next time you're looking for a warm and comforting soup, give tortilla soup a try!