Southwestern Tortilla Soup
A chicken tortilla soup finished with shredded cheddar and Monterey Jack — from the 2008 Elkin Soup Off.
Contributed by Susan Stewart — Elkin, NC
Soup, Main CourseTex-MexYield 2 servingsScaled Quarter — ¼×
Soup, Main CourseTex-MexYield 2 ⅔ servingsScaled Third — ⅓×
Soup, Main CourseTex-MexYield 4 servingsScaled Half — ½×
Soup, Main CourseTex-MexYield 8 servingsScaled Original — 1×
Soup, Main CourseTex-MexYield 16 servingsScaled Double — 2×
Soup, Main CourseTex-MexYield 24 servingsScaled Triple — 3×
Soup, Main CourseTex-MexYield 32 servingsScaled Quadruple — 4×
Ingredients
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Instructions
- Heat the corn oil in a large stewpot over medium heat. Sauté the corn tortillas with the garlic and fresh cilantro until they are soft.
- Add the pureed onion and tomato and bring to a boil.
- Add the cumin, chili powder, bay leaves, canned tomato puree, chicken stock, and corn. Bring to a boil again, then reduce heat to a simmer.
- Add salt and cayenne pepper to taste and cook, stirring occasionally, for 45 minutes. Skim fat from the surface if necessary.
- Add the chicken and simmer for an additional 45 minutes.
- Pour into soup bowls and add the cheeses, cilantro, and tortilla chips, if desired.
Ingredients
Tap one to check it off
Instructions
- Heat the corn oil in a large stewpot over medium heat. Sauté the corn tortillas with the garlic and fresh cilantro until they are soft.
- Add the pureed onion and tomato and bring to a boil.
- Add the cumin, chili powder, bay leaves, canned tomato puree, chicken stock, and corn. Bring to a boil again, then reduce heat to a simmer.
- Add salt and cayenne pepper to taste and cook, stirring occasionally, for 45 minutes. Skim fat from the surface if necessary.
- Add the chicken and simmer for an additional 45 minutes.
- Pour into soup bowls and add the cheeses, cilantro, and tortilla chips, if desired.
Ingredients
Tap one to check it off
Instructions
- Heat the corn oil in a large stewpot over medium heat. Sauté the corn tortillas with the garlic and fresh cilantro until they are soft.
- Add the pureed onion and tomato and bring to a boil.
- Add the cumin, chili powder, bay leaves, canned tomato puree, chicken stock, and corn. Bring to a boil again, then reduce heat to a simmer.
- Add salt and cayenne pepper to taste and cook, stirring occasionally, for 45 minutes. Skim fat from the surface if necessary.
- Add the chicken and simmer for an additional 45 minutes.
- Pour into soup bowls and add the cheeses, cilantro, and tortilla chips, if desired.
Ingredients
Tap one to check it off
Instructions
- Heat the corn oil in a large stewpot over medium heat. Sauté the corn tortillas with the garlic and fresh cilantro until they are soft.
- Add the pureed onion and tomato and bring to a boil.
- Add the cumin, chili powder, bay leaves, canned tomato puree, chicken stock, and corn. Bring to a boil again, then reduce heat to a simmer.
- Add salt and cayenne pepper to taste and cook, stirring occasionally, for 45 minutes. Skim fat from the surface if necessary.
- Add the chicken and simmer for an additional 45 minutes.
- Pour into soup bowls and add the cheeses, cilantro, and tortilla chips, if desired.
Ingredients
Tap one to check it off
Instructions
- Heat the corn oil in a large stewpot over medium heat. Sauté the corn tortillas with the garlic and fresh cilantro until they are soft.
- Add the pureed onion and tomato and bring to a boil.
- Add the cumin, chili powder, bay leaves, canned tomato puree, chicken stock, and corn. Bring to a boil again, then reduce heat to a simmer.
- Add salt and cayenne pepper to taste and cook, stirring occasionally, for 45 minutes. Skim fat from the surface if necessary.
- Add the chicken and simmer for an additional 45 minutes.
- Pour into soup bowls and add the cheeses, cilantro, and tortilla chips, if desired.
Ingredients
Tap one to check it off
Instructions
- Heat the corn oil in a large stewpot over medium heat. Sauté the corn tortillas with the garlic and fresh cilantro until they are soft.
- Add the pureed onion and tomato and bring to a boil.
- Add the cumin, chili powder, bay leaves, canned tomato puree, chicken stock, and corn. Bring to a boil again, then reduce heat to a simmer.
- Add salt and cayenne pepper to taste and cook, stirring occasionally, for 45 minutes. Skim fat from the surface if necessary.
- Add the chicken and simmer for an additional 45 minutes.
- Pour into soup bowls and add the cheeses, cilantro, and tortilla chips, if desired.
Ingredients
Tap one to check it off
Instructions
- Heat the corn oil in a large stewpot over medium heat. Sauté the corn tortillas with the garlic and fresh cilantro until they are soft.
- Add the pureed onion and tomato and bring to a boil.
- Add the cumin, chili powder, bay leaves, canned tomato puree, chicken stock, and corn. Bring to a boil again, then reduce heat to a simmer.
- Add salt and cayenne pepper to taste and cook, stirring occasionally, for 45 minutes. Skim fat from the surface if necessary.
- Add the chicken and simmer for an additional 45 minutes.
- Pour into soup bowls and add the cheeses, cilantro, and tortilla chips, if desired.
Notes
From the 2008 Elkin Soup Off.