Print

Tortilla Soup Recipe

Tortilla soups are the perfect example of the vibrant and beautiful Mexican cuisine. Considered as a healthy food, it is extremely popular among fitness and food enthusiasts. Here's a look at some of its amazing recipes.
Here are some interesting soup recipes.

For a very easy to make Tortilla Soup you need:

500 grams boneless chicken breast, cut into cubes
1 cup chopped medium-sized onion
2 minced garlic cloves
2 tbsps vegetable oil
5 green chilies -- chopped
3 ripe tomatoes, chopped and stewed in their own juice
4 cups chicken broth
2 tsps Worcestershire sauce
½ tsp chili powder
1 tsp ground cumin and
1 tsp Tabasco sauce
1/3 cup non-fat sour cream
4 corn tortillas cut into inch thick strips
Salt
Pepper to taste

In a large saucepan, first saute together the chopped medium onion (about 1 cup) and minced garlic cloves in the vegetable oil. Keep the heat low so the onion is not browned. Cook until the onion and garlic are softened, not browned. Then add chopped green chilies, stewed tomatoes, chicken broth, Worcestershire sauce, chili powder, ground cumin and the Tabasco. Let this soup simmer for about 20 minutes. Meanwhile, make a mixture of corn flour and water and beat well, ensuring no lumps are formed. Slowly pour this into the soup, stirring all the while or the corn flour will form lumps. Bring the soup to a boil. To this, add the cubed /diced chicken breasts, and simmer for a few more minutes. Lastly, add the sour cream. Test for seasoning, salt and pepper, add more as per taste. For the tortillas, brush the tortilla strips lightly with vegetable oil and bake at 400 degrees for about 7 minutes. Check to see if they are crisp, and then sprinkle with salt. Put these strips on top of the soup prepared, garnish with chopped fresh coriander leaves.

An interesting variation contains the flavors of avocado, a bit of rice and some cheese for a tastier soup with crisp tortilla strips.
For this recipe you need:

1 large ripe avocado
2 teaspoons Tabasco Brand Green Pepper Sauce divided
½ teaspoon salt or to taste
1 cup chicken broth
2 boneless skinless chicken breast halves
1 tablespoon uncooked rice
½ large tomato seeded and chopped
½ cup chopped onion
2 tbsp finely chopped cilantro
Tortilla chips
¼ cup shredded hard Cheese

Mash the avocado pulp in a bowl and mix in half the Tabasco Green Pepper and salt. Blend well. Heat chicken broth, bringing it to a boil and add the chicken breast halves, cook on simmer heat till the chicken is done. Remove the chicken pieces, and add the rice, cooking till the rice is also done. Then put the chicken pieces back into the soup. Add the tomatoes, cilantro, onions and the remaining sauce just before serving. While serving the soup, try to make it bowl service. First crush a handful of Tortilla chips at the bottom of each bowl, pour in the soup then top off with grated cheese and one spoon each of the avocado mix. A little bit of Tabasco can be added as well, if desired. Another interesting trick will be to add potatoes and green peppers to the chicken broth while cooking. This makes the soup more colorful, tastier, and also gives an interesting contrast with the crispy Tortilla chips that grace the soup.
By Kanika Goswami
Bouquets and Brickbats
Name: