Best Authentic Tortilla Soup Recipes

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AUTHENTIC CHICKEN TORTILLA SOUP



Authentic Chicken Tortilla Soup image

I received this recipe from a friend at work who got it from a lady in Texas. It is exceptionally good authentic tortilla soup. I use already cooked rotisserie chicken from the store to make it quicker to put together.

Provided by Chris from Kansas

Categories     Chicken Breast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts, cooked and diced
1 -2 tablespoon vegetable oil
1 large yellow onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
1 3/4 tablespoons flour
3 cups water
1 (10 ounce) can Rotel Tomatoes
1 (14 ounce) can diced tomatoes
1/4 cup fresh cilantro
1/4 teaspoon sugar
1 tablespoon Tabasco sauce (or less)
8 ounces cheddar cheese, shredded
4 -8 ounces tortilla chips

Steps:

  • Sauté onion and garlic in oil. Stir in 2 tablespoons flour.
  • While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. Simmer 10 minutes.
  • Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
  • Stir in sugar and Tabasco. Simmer 10 minutes.
  • Add cheese and let it melt (low heat).
  • Crumble tortilla chips into soup and let it set for 15 minutes before serving.
  • Serve with additional cheese and tortilla chips, if desired.

Nutrition Facts : Calories 305.7, Fat 15.3, SaturatedFat 6.8, Cholesterol 64, Sodium 538.3, Carbohydrate 19.3, Fiber 1.9, Sugar 3.1, Protein 23.1

AUTHENTIC TORTILLA SOUP



Authentic Tortilla Soup image

I was looking here for a recipe for Tortilla Soup recently, and most of the ones I found were either a recreation of a chain restaurant in the midwest, or use Campbell's Soup as a base. I finally found one on another site, but had to modify it for ingredients on hand (sorry, no epazote in my kitchen). The result is pretty good. Give it a try!

Provided by profken

Categories     Chicken Breast

Time 55m

Yield 12 cups, 6-8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, peeled
1 (15 ounce) can diced tomatoes with juice
2 quarts chicken broth
1 tablespoon chili powder
salt & pepper, to taste
1/4 cup fresh cilantro, chopped
4 chicken breast halves, chopped into 1/2 inch cubes (skinless, boneless, and seasoned with salt & pepper)
4 cups tortilla chips, roughly broken
1 1/2 cups cheddar cheese, grated
1 avocado, peeled, pitted & cubed
sour cream, for garnish

Steps:

  • Heat the oil in a stock pot to medium-high. Add the onion & garlic cloves. Cook, stirring frequently, until onion is translucent (5 - 10 minutes).
  • Add the cooked onions & garlic into a blender along with the tomatoes. Blend until smooth.
  • Return the pan to medium-high heat and add the puree from the blender. Cook, stirring constantly, until it reaches the consistency of tomato paste, about 10 minutes.
  • Add the stock and chili powder to the pan and bring to a boil. Reduce hear to medium-low and simmer for 15 minutes. Add chicken, cilantro, salt & pepper and simmer for an additional 10 minutes until chicken is fully cooked.
  • Just before serving, divide the chips, cheese, and avocado between serving bowls. Ladle soup into the bowls, and garnish with sour cream.
  • Enjoy!

Nutrition Facts : Calories 452.7, Fat 29.5, SaturatedFat 9.6, Cholesterol 60.6, Sodium 1401.3, Carbohydrate 21.6, Fiber 4.7, Sugar 4.1, Protein 26.8

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