Best 2 Tortilla Soup With Roasted Cauliflower Rice Recipes

Attention, food enthusiasts and health-conscious individuals! Embark on a culinary journey with our tantalizing Tortilla Soup with Roasted Cauliflower Rice recipe. This delectable dish seamlessly blends the traditional flavors of Mexican cuisine with a modern twist, featuring roasted cauliflower rice as a nutritious and low-carb alternative to traditional rice. Dive into the rich and flavorful broth, brimming with a symphony of spices, tender chicken, and a delightful assortment of vegetables.

But that's not all! This versatile recipe offers three additional variations to cater to diverse dietary preferences and taste buds. For a vegetarian delight, try the Tortilla Soup with Roasted Sweet Potatoes and Black Beans recipe, where roasted sweet potatoes and black beans take center stage, delivering a hearty and flavorful experience. Craving a creamy and indulgent twist? The Creamy Tortilla Soup with Avocado recipe awaits you, boasting a luscious avocado-infused broth that adds a velvety texture and a boost of healthy fats. Last but not least, the Tortilla Soup with Roasted Chicken and Corn recipe showcases succulent roasted chicken and sweet corn, creating a classic and comforting soup that is sure to satisfy.

Each variation promises an explosion of flavors, textures, and nutritional benefits. Indulge in the goodness of roasted vegetables, tender chicken, and a symphony of spices, all harmoniously blended in a rich and satisfying broth. Whether you're seeking a traditional Mexican-inspired soup or exploring new culinary horizons, these Tortilla Soup recipes are guaranteed to tantalize your taste buds and nourish your body. Let's dive into the kitchen and create a culinary masterpiece!

Here are our top 2 tried and tested recipes!

TORTILLA SOUP

Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
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 shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Steps:

Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. 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 the chicken. Add zucchini, onions, 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 in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

TORTILLA SOUP WITH ROASTED CAULIFLOWER 'RICE'

Tortilla Soup With Roasted Cauliflower 'Rice' image

This is not exactly authentic, but I wanted to add a vegetable to my tortilla soup, to make it more of a dinner in a bowl, so I decided to shave cauliflower, toss the ricelike pieces with oil and chili powder, and roast it. I loved the addition of the spicy roasted cauliflower to each bowl of soup, along with the tortilla crisps that I toasted in the microwave rather than frying. You can make this soup even more substantial by adding eggs (see the variation that follows the recipe).

Provided by Martha Rose Shulman

Categories dinner, lunch, appetizer, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 small head cauliflower
3 tablespoons extra virgin olive oil
Salt to taste
1 teaspoon chipotle chili powder or medium-hot chili powder
1/2 medium onion, finely chopped
1 teaspoon mild or medium-hot chili powder
2 plump garlic cloves, minced
1 (14-ounce) can chopped tomatoes
1 1/2 quarts chicken stock, vegetable stock or garlic broth
6 corn tortillas, cut in strips
1/4 cup chopped cilantro
2 tablespoons freshly squeezed lime juice
1/4 cup crumbled queso fresco or feta
Lime wedges for garnish

Steps:

Preheat oven to 425 degrees. Line a sheet pan with parchment. Lay cauliflower on its side and, using a sharp chef's knife, shave off thin slices of the top of the florets so that the cauliflower falls apart into ricelike bits. Shave enough to acquire 3 cups cauliflower "rice." The volume will reduce quite a lot after roasting. Place on parchment-covered baking sheet and toss with 2 tablespoons olive oil, salt to taste, and 1 teaspoon chipotle powder or chili powder. Place in oven and roast for 15 to 20 minutes, stirring every 5 minutes, until cauliflower is thoroughly tender and some bits are lightly colored but not burnt. Remove from oven and set aside.
Meanwhile, heat remaining olive oil in a heavy soup pot over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt and chili powder and stir together for a minute, then add garlic and continue to cook, stirring, for another minute, until fragrant. Add tomatoes, stir well to deglaze bottom of pot, and cook, stirring often, until tomatoes have cooked down and smell fragrant, about 10 minutes. Add salt to taste. Add stock or broth, bring to a simmer, cover and simmer over low heat for 30 minutes.
While soup is simmering, toast tortilla strips in batches in microwave. Place in a single layer on a plate and microwave at full power for 1 minute. Turn strips over and microwave for another minute. Repeat if necessary for 30 seconds, or until crisp and light brown. Set aside.
Using an immersion blender, blend soup until smooth. Bring back to a simmer and stir in cilantro. Simmer for 1 minute. Taste and adjust salt. Stir in lime juice.
Distribute toasted tortilla strips and cauliflower "rice" among soup bowls and ladle in the soup. Top with crumbled cheese and serve.

Nutrition Facts : @context http, Calories 160, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 907 milligrams, Sugar 4 grams, TransFat 0 grams

Tips:

To enhance the flavor of the soup, roast the cauliflower rice in a flavorful oil, such as olive oil or avocado oil, until it starts to brown.
Use a variety of vegetables to add flavor and texture to the soup. Some good options include diced tomatoes, bell peppers, corn, and black beans.
If you want a creamier soup, blend a portion of the soup in a blender or food processor until smooth and then stir it back into the pot.
Season the soup to taste with salt, pepper, and cumin. You can also add a touch of cayenne pepper for a bit of heat.
Serve the soup with your favorite toppings, such as avocado, sour cream, shredded cheese, or tortilla chips.

Conclusion:

This tortilla soup with roasted cauliflower rice is a delicious and healthy meal that is perfect for a quick and easy weeknight dinner. The soup is packed with flavor and nutrients, and it is sure to be a hit with the whole family. So next time you are looking for a satisfying and nutritious soup, give this tortilla soup with roasted cauliflower rice a try.