Main
Recipes
Cuisine
Mexican
Tortilla Soup (Food Network Kitchens) Recipe

Tortilla Soup (Food Network Kitchens) Recipe

Posted by

Rate It!

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 spanish onion, cut into 1-inch wedges
7 cloves garlic , smashed
1/2 canned chipotle chile in adobo, seeded and coarsely chopped
1 28- oz can whole, peeled tomatoes (with puree), roughly chopped
5 cups chicken broth, homemade or low-sodium canned
vegetable oil for frying
6 white corn tortillas, halved and cut into thin strips
2 tsp kosher salt, plus more for sprinkling tortillas
2 dried pasilla chile, seeded , and cut into thin 3-inch long strips
6 tbsp freshly squeezed lime juice
freshly ground black pepper
1 -1/2 cup grated monterey jack cheese (about 4 1/2 oz)
1 scallion (white and green), thinly sliced on the diagonal
30 fresh coriander leaves ( cilantro), for garnish
copyright 2001 television food network, g.p. all rights reserved

Directions:

Heat a large cast-iron skillet over high heat until hot. Arrange the onion and garlic in the skillet in a single layer and cook, turning once, until charred, about 7 minutes.
Working in batches, if necessary, combine the chipotle, tomatoes, charred onion, and garlic in a blender and puree until smooth.
Transfer the tomato mixture to a large pot. Bring to a boil and cook, stirring, until the mixture has thickened, about 4 minutes. Pour in the broth, return to a boil, lower the heat, and simmer, covered, stirring occasionally, for 20 minutes.
Meanwhile, pour the oil for frying into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips and fry until golden brown, about 1 minute. Using a slotted spoon, transfer the strips to a paper towel-lined plate and sprinkle with salt. Repeat with the pasilla strips, frying them for 10 seconds, and transfer to the plate.
When ready to serve the soup, stir in the 2 teaspoons salt and the lime juice. Divide the tortilla strips and cheese among soup bowls and ladle the tomato broth over them. Garnish with the pasilla strips, scallion, and cilantro. Serve immediately.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1812.95 Kcal (7590 kJ)
Calories from fat	777.58 Kcal
		% Daily Value*
Total Fat	86.4g	133%
Cholesterol	29.01mg	10%
Sodium	2978.25mg	124%
Potassium	1697.48mg	36%
Total Carbs	232.72g	78%
Sugars	12.21g	49%
Dietary Fiber	20.91g	84%
Protein	44.03g	88%
Vitamin C	31.6mg	53%
Vitamin A	0.3mg	11%
Iron	9.1mg	51%
Calcium	902.5mg	90%

Amount Per 100 g
Calories	200.5 Kcal (839 kJ)
Calories from fat	86 Kcal
		% Daily Value*
Total Fat	9.56g	133%
Cholesterol	3.21mg	10%
Sodium	329.38mg	124%
Potassium	187.73mg	36%
Total Carbs	25.74g	78%
Sugars	1.35g	49%
Dietary Fiber	2.31g	84%
Protein	4.87g	88%
Vitamin C	3.5mg	53%
Iron	1mg	51%
Calcium	99.8mg	90%

* 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

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Veg-Head Three-Bean Chili

Olive oil or 2 tbsp vegetable oil (2 turns around the pan) and 17 more..
Spanish Stuffed Peppers

Onion, finely chopped, Garlic clove, minced, Vegetable oil and 15 more..
Chicken Wings with Molasses Barbecue Sauce

Orange juice, freshly squeezed and 16 more..
White Chili

Olive oil and 13 more..
Chile and Cheese Dip

Diced tomatoes and green chilies (ro-tel), Corona beer and 12 more..
Chipotle Shrimp Tostadas

Vegetable oil, plus more for frying, Corn tortillas and 12 more..
Steak And Purple Potato Salad

Lime juice, Chili powder, Salt, divided and 10 more..
Simple Vegetarian Chili

Crushed tomatoes, Stewed tomatoes, Bell pepper, chopped and 14 more..
Pasta Pomodore

Garlic, Olive oil, Canned diced tomatoes (no salt added) and 6 more..
Olivia's Garlic Spinach Sauté

Chopped spanish onion, Garlic cloves, minced and 5 more..