How To make Tortilla Soup (Sopa De Tortilla)
6 Six inch corn tortillas
1/4 c Vegetable oil
1/4 c Water
1 md Tomato, quartered
1 Onion, cut in quarters
1 Garlic clove
2 cn Chicken Broth Cond. 10 3/4
-oz 1 cn Water, in soup can
1/4 ts Ground Coriander
1/4 ts Salt
1/8 ts Pepper
Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet until hot. Fry 1/4 of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels. Place 1/4 cup water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips. Posted by Debbie Tillman. Courtesy of Fred Peters.
How To make Tortilla Soup (Sopa De Tortilla)'s Videos
Pati Jinich - How to Make Tortilla Soup
Pati walks us through her recipe for the infamous and delicious Mexican tortilla soup! Her recipe is available here:
THE BEST CHICKEN TORTILLA SOUP | Easy Soup Recipe with TONS of Flavor!
FULL RECIPE:
This delicious chicken tortilla soup recipe is bursting with flavor starting with juicy, tender chicken breast, fire-roasted tomatoes, sweet corn, black beans, a few more veggies and warm flavorful spices that makes this the perfect meal to enjoy all year long!
We love easy soup recipes in our house not only because they taste super good, but also because they are perfect for meal prepping. You can store them in an air-tight container in your refrigerator or in a freezer safe container in your freezer.
Hope you enjoy this chicken tortilla soup recipe. Let me know your thoughts in the comments below!????
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#chickentortillasoup #chickenrecipe #souprecipe
TORTILLA SOUP (so delicious)❤
(As an AMAZON Associate I profit from qualified purchases) (affiliate)
Le Creuset 4.5 qt. pot (affiliate)
1 chicken breast with bone
1/4 chopped onion
1 handful chopped cilantro
1 cup small diced carrots
1 cup small diced celery
2 bay leaves
3 green onions chopped with green and all
1 1/2 tbsp chili powder
1/2 tsp cumin (ground in molcajete)
1/2 tsp peppercorns (ground in molcajete)
2 big garlic cloves (ground in molcajete
1/8 tsp cayenne pepper
1 cup crushed tomatoes
2 tbsp chicken bouillon (you decide)
1 cup sweet canned corn (drained or not)
Grated cheddar for garnish
Tortilla strips toasted for garnish
Avocado slices for garnish
Add salt if needed
1 big bunch of love.❤
1/2 cup raw long grain rice
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Tortilla Soup - Sopa de Tortilla
Sopa de Tortilla, receta facil de hacer y deliciosa, recetas mexicanas que ha todos les encantaran.
Tortilla Soup
Servings: 4
2 small chicken breasts
2 1/2 liters cold water
2 tablespoons minced garlic
1/4 onion
5 ripe tomatoes without skin
1/2 green bell pepper
1 tablespoon cumin
1 tablespoon paprika
8 corn tortillas
1 tablespoon vegetable oil
1 avocado
3 tablespoon cilantro
3/4 cup cheddar cheese
Salt and pepper to taste
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Sopa de Tortilla
Porciones: 4
2 pechugas de pollo pequeñas
2 1/2 litros de agua fría
2 cucharadas de ajo picado
1/2 cebolla cabezona
5 tomates maduros sin cáscara
1/2 pimentón verde
1 cucharada de comino
1 cucharada de paprika
8 tortillas de maíz
1 cucharada de aceite vegetal
1 aguacate maduro
3 cucharadas de cilantro picado
3/4 taza de queso cheddar
Sal y pimienta al gusto
Sopa de Tortilla (Mexican Tortilla Soup)
???? FULL RECIPE ????
Nothing beats the warming flavors of sopa de tortilla (tortilla soup). Crispy strips of corn tortillas are covered with a tomato and chile-infused broth and finished off with garnishes like lime, avocado, crema, and cheese.
Ingredientes en Español:
Caldo
4 cucharadas de aceite de oliva
3 chiles pasilla
2-3 chiles de árbol
6 tomates Roma
½ cebolla blanca
3 dientes de ajo
½ cucharadita de orégano mexicano
6 tazas de caldo de verduras
1 hoja de laurel
2-3 ramitas de epazote
Sal y pimienta al gusto
Tortillas
~ 16 tortillas de maíz
Guarniciones opcionales
Mozzarella vegana
CAguacate
Crema vegana mexicana
Cilantro
Limón
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???? ABOUT ????
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.
#sopadetortilla #tortillasoup #veganmexicanfood
Chicken Tortilla Soup (Sopa Azteca)
Chicken tortilla soup features a flavorful broth, chicken, hearty beans, and crispy tortilla chips on top. It’s rich, filling, and delish!
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???? RECIPE BELOW
=====================================
CLICK HERE TO GET THE PRINTABLE RECIPE: ????️
Ingredients
* 1 1/2 lbs chicken (See Note 1)
* 1 dried chili (ancho or pasilla)
* 15 oz tomatoes diced
* 4 cloves garlic
* 1 tbsp vegetable oil
* 1 yellow onion diced
* 6 cups chicken stock
* 1 tsp kosher salt
* 1/2 tsp Mexican oregano
* 8 oz canned corn drained
* 15 oz canned beans white or black
* 8 corn tortillas
* 1/4 cup vegetable oil
Toppings (optional)
* 2 avocados cubed
* 1/4 cup cilantro chopped
* 1/4 cup roasted pepitas pumpkin seeds
* 2 limes quartered
* 1 jalapeno sliced into thin rings
Instructions
* Shred cooked chicken into bite size pieces and set aside.
* Toast the chili in a skillet over medium-high heat for 30 seconds, turning often. Chili should be pliable. Discard stem and seeds and tear into pieces. Transfer the chili pieces, tomatoes and garlic to a blender and puree until smooth. Set aside.
* In a dutch oven add the tablespoon of oil and saute the onion for 5-8 minutes until golden. Pour in the tomato mixture and cook for 5 minutes over medium heat, stirring often. Add the chicken stock and season with salt and oregano. Reduce heat and cook 15 minutes.
* Stack the corn tortillas and cut in half. Turn each half 90 degrees and cut into half-inch strips.
* Add the chicken, corn and beans to the soup, stirring through and continue cooking, 5 minutes. Cover and keep warm.
* In a skillet, heat 1/4 cup oil over medium-high heat and fry the corn tortilla strips until golden, about 2-3 minutes. Drain on paper towel lined plate.
* Serve soup in bowls and top with divided crispy tortillas strips, avocado, cilantro, pepitas and jalapenos with a squeeze lime juice.
Notes
1. I use rotisserie chicken breast meat and shred into bite size pieces. You can use fresh chicken and dice into 1-inch pieces, then add to soup as instructed in Step 5, but cook for 10 minutes.
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