Tortilla Soup Recipe

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Tortilla Soup
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Ingredients:

Directions:

  1. Begin with a large pot. Saute the vegetables and chile briefly in about 2 tablespoons of vegetable oil over medium-high heat for 3 to 4 minutes. When the vegetables are limp, add the broth and add the garlic and cumin and bring to a boil. Reduce heat, add chicken, and simmer for 10 to 15 minutes.
  2. Meanwhile (or beforehand), fry the corn tortilla strips in 350 degree F oil for 2 minutes until crispy. Drain well on paper towels. At the Blue Corn Cafe, we always have tons of chips around so we used crushed ones for garnish on the bottom of the soup bowl...the strips are added at the top. We, of course, use white and blue corn tortillas. If for some reason the blue variety are not available where you live, I suggest you immediately draft a letter to your Congressman! Yes, you can use all white or yellow tortillas.
  3. To finish the soup, you've got to make some slurry. Yep...this will add just a little body to the soup. With the cornstarch in a cup-sized container, mix as little cold water as possible to form a thin paste. This stuff feels and looks like...well, slurry. Bring the soup back up to a boil; stir with 1 hand and pour the slurry in slowly with the other. Continue to cook on high heat for a minute, then reduce to low. The soup will look cloudy at first but will clear up and thicken slightly. Remove from heat.
  4. Add cilantro and lime juice. Fill 8 to 12 cups or bowls about 1/4 full of crushed tortilla chips. Ladle soup on top. Place a handful of strips on top of each and serve. This soup (without the tortillas) keeps well for 3 to 4 days refrigerated. Tortillas will also keep well for a few days if sealed well and stored at room temperature. In moist climates they may require re-crisping in a 350 degree F oven for a few minutes.
  5. Enchilada Chicken:
  6. 2 pounds boneless, skinless chicken (breast, leg, or thigh)
  7. 1/2 cup diced yellow onion
  8. 1/2 cup medium-dice green bell peppers
  9. 1/4 cup roughly chopped cilantro leaves
  10. 2 teaspoons oregano leaves
  11. 3 tablespoons finely chopped garlic
  12. 2 teaspoons salt
  13. 2 teaspoons white pepper
  14. 4 cups (1 quart) water
  15. This machaca style cooked meat is very versatile: use in tacos, enchiladas, soup, nachos, burritos, etc. Basically a process of braising, the meat and all ingredients are put together in a large pot and brought slowly to a boil. Reduce the heat and simmer for 1 to 1 1/2 hours. If you desire, you can bake all of this in a covered dish in a 350 degree F. oven for about 3 hours for the same results. The meat should be tender to the point where it begins to shred...some of it may require quick chopping. You may want to reserve the liquid for use in soups, etc. Use the cooked meat in your dish right away or refrigerate for up to 3 days.
  16. Yield: 4 to 8 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1182.82 Kcal (4952 kJ)
Calories from fat 434.21 Kcal
% Daily Value*
Total Fat 48.25g 74%
Cholesterol 18.34mg 6%
Sodium 1851.08mg 77%
Potassium 723.94mg 15%
Total Carbs 166.46g 55%
Sugars 5.45g 22%
Dietary Fiber 12.18g 49%
Protein 25.75g 52%
Vitamin C 37.7mg 63%
Iron 5.3mg 29%
Calcium 502.2mg 50%
Amount Per 100 g
Calories 252.56 Kcal (1057 kJ)
Calories from fat 92.71 Kcal
% Daily Value*
Total Fat 10.3g 74%
Cholesterol 3.92mg 6%
Sodium 395.24mg 77%
Potassium 154.58mg 15%
Total Carbs 35.54g 55%
Sugars 1.16g 22%
Dietary Fiber 2.6g 49%
Protein 5.5g 52%
Vitamin C 8mg 63%
Iron 1.1mg 29%
Calcium 107.2mg 50%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.9
    Points
  • 32
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

Bad Points

  • High in Sodium

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