Tortilla Mexican Soup Recipe - Chicken Tortilla Mexican Soup

This tortilla soup is a real treat if you like spicy soup.

6 tablespoons vegetable oil

8 (6-inch) corn tortillas, coarsely chopped

6 cloves garlic, minced

1/2 cup fresh cilantro, chopped

1 onion, chopped

1 (29 oz.) can diced tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken broth

1 teaspoon salt

1/2 teaspoon ground cayenne pepper

5 boneless chicken breast halves, cooked

Directions

In a large stock pot, heat up the oil. Add the tortillas, garlic, cilantro and the onion. Saute for 2 to 3 minutes.

Stir in the tomatoes and bring to a boil. Add in the cumin, chili powder, bay leaves and the chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne.

Simmer for 30 minutes, remove bay leaves and stir in the chicken. Heat through and serve.

=> Tortilla Mexican Soup Recipe: Classic Tortilla Mexican Soup

Ravenously delicious. You can substitute ground turkey for the ground beef.

1/2 pound ground beef

2 teaspoons onions, chopped

6-2/3 cups chicken broth

1 (28 oz.) can crushed tomatoes

1-1/2 teaspoons ground cumin

1/2 clove garlic, minced

1/4 teaspoon cayenne pepper

1/4 teaspoon chili powder

Salt and pepper to taste

3 tablespoons cornstarch

1 cup cold water

2 (15 oz.) cans creamed corn

1-1/2 cups shredded American cheese

5 (6-inch) corn tortillas, cut into 1/2-inch strips

Directions

In a large skillet, combine the ground beef and onions over medium heat and sauté for 5 minutes, or until the beef is browned. Drain the excess fat and set the meat aside.

In a large pot, combine the broth, tomatoes, cumin and garlic; cook over high heat. Add the cayenne pepper, chili powder and salt and pepper to taste. Bring to a boil and reduce heat to medium low.

In a small bowl, combine the cornstarch with the water, stirring well until the cornstarch is dissolved. Add slowly to the soup, stirring constantly to thicken.

Add the reserved meat, corn and cheese to the soup and stir well. Finally, add the tortilla strips and allow to heat through.

=> Tortilla Mexican Soup Recipe: Tortilla and Bean Mexican Soup

This healthy tortilla soup features four kinds of beans, chicken and ranch dressing mix.

6 cups water

4 skinless, boneless chicken breasts

1 onion, chopped

1 (15 oz.) can kidney beans

1 (15 oz.) can ranch style beans

1 (15 oz.) can pinto beans

1 (15 oz.) can black beans, rinsed and drained

1 (15 oz.) can white hominy

2 (10 oz.) cans diced tomatoes with green chili peppers

1 (1.25 oz.) pkg. taco seasoning mix

1 (1 oz.) pkg. ranch dressing mix

Directions

In a large pot, combine the chicken and water over high heat. Cook for 30 minutes to 1 hour or until the chicken is done. Remove chicken from the pot, and cut into bite sized pieces.

Return the chicken to the pot. Add the onion, kidney beans, ranch style beans, pinto beans, black beans, hominy, tomatoes, taco seasoning and ranch dressing mix. Mix well, reduce heat to low and simmer for 30 minutes or until completely heated through.

=> Tortilla Mexican Soup Recipe: Turkey Tortilla Mexican Soup

Here's a great way to use up your leftover turkey.

1-1/4 cups chicken broth

12 (6-inch) corn tortillas, cut into 1/2-inch strips

1-1/4 cups green enchilada sauce

1-1/4 cups red enchilada sauce

1 teaspoon ground cumin

2 cups cooked turkey, chopped

1 cup half and half

1 tomato, chopped

1 jalapeno pepper, seeded and minced

1 avocado, peeled, pitted and diced

1 cup shredded Cheddar cheese

Directions

In a large pot, combine the chicken stock and tortilla strips. Cook over medium heat until the strips and broth thickens slightly. Stir in the green and red enchilada sauces and the cumin.

Stir in the turkey and the half and half; heat through but do not boil.

Divide soup among four bowls and garnish with diced tomatoes, jalapeno, avocado and cheese.

Cha...cha...cha...it's chili time!

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