Tortilla Mexican Soup Recipe - Chicken Tortilla Mexican Soup

This tortilla soup is a real treat if you like spicy soup.to the soup, stirring constantly to thicken.
6 tablespoons vegetable oilAdd the reserved meat, corn and cheese to the soup
8 (6-inch) corn tortillas, coarsely choppedand stir well. Finally, add the tortilla strips and allow to
6 cloves garlic, mincedheat through.
1/2 cup fresh cilantro, chopped=> Tortilla Mexican Soup Recipe: Tortilla and Bean
1 onion, choppedMexican Soup
1 (29 oz.) can diced tomatoesThis healthy tortilla soup features four kinds of beans,
2 tablespoons ground cuminchicken and ranch dressing mix.
1 tablespoon chili powder6 cups water
3 bay leaves4 skinless, boneless chicken breasts
6 cups chicken broth1 onion, chopped
1 teaspoon salt1 (15 oz.) can kidney beans
1/2 teaspoon ground cayenne pepper1 (15 oz.) can ranch style beans
5 boneless chicken breast halves, cooked1 (15 oz.) can pinto beans
Directions1 (15 oz.) can black beans, rinsed and drained
In a large stock pot, heat up the oil. Add the tortillas,1 (15 oz.) can white hominy
garlic, cilantro and the onion. Saute for 2 to 3 minutes.2 (10 oz.) cans diced tomatoes with green chili peppers
Stir in the tomatoes and bring to a boil. Add in the1 (1.25 oz.) pkg. taco seasoning mix
cumin, chili powder, bay leaves and the chicken stock.1 (1 oz.) pkg. ranch dressing mix
Return to a boil, reduce heat to medium and add saltDirections
and cayenne.In a large pot, combine the chicken and water over
Simmer for 30 minutes, remove bay leaves and stir inhigh heat. Cook for 30 minutes to 1 hour or until the
the chicken. Heat through and serve.chicken is done. Remove chicken from the pot, and cut
=> Tortilla Mexican Soup Recipe: Classic Tortillainto bite sized pieces.
Mexican SoupReturn the chicken to the pot. Add the onion, kidney
Ravenously delicious. You can substitute ground turkeybeans, ranch style beans, pinto beans, black beans,
for the ground beef.hominy, tomatoes, taco seasoning and ranch dressing
1/2 pound ground beefmix. Mix well, reduce heat to low and simmer for 30
2 teaspoons onions, choppedminutes or until completely heated through.
6-2/3 cups chicken broth=> Tortilla Mexican Soup Recipe: Turkey Tortilla
1 (28 oz.) can crushed tomatoesMexican Soup
1-1/2 teaspoons ground cuminHere's a great way to use up your leftover turkey.
1/2 clove garlic, minced1-1/4 cups chicken broth
1/4 teaspoon cayenne pepper12 (6-inch) corn tortillas, cut into 1/2-inch strips
1/4 teaspoon chili powder1-1/4 cups green enchilada sauce
Salt and pepper to taste1-1/4 cups red enchilada sauce
3 tablespoons cornstarch1 teaspoon ground cumin
1 cup cold water2 cups cooked turkey, chopped
2 (15 oz.) cans creamed corn1 cup half and half
1-1/2 cups shredded American cheese1 tomato, chopped
5 (6-inch) corn tortillas, cut into 1/2-inch strips1 jalapeno pepper, seeded and minced
Directions1 avocado, peeled, pitted and diced
In a large skillet, combine the ground beef and onions1 cup shredded Cheddar cheese
over medium heat and sauté for 5 minutes, orDirections
until the beef is browned. Drain the excess fat and setIn a large pot, combine the chicken stock and tortilla
the meat aside.strips. Cook over medium heat until the strips and broth
In a large pot, combine the broth, tomatoes, cumin andthickens slightly. Stir in the green and red enchilada
garlic; cook over high heat. Add the cayenne pepper,sauces and the cumin.
chili powder and salt and pepper to taste. Bring to aStir in the turkey and the half and half; heat through but
boil and reduce heat to medium low.do not boil.
In a small bowl, combine the cornstarch with the water,Divide soup among four bowls and garnish with diced
stirring well until the cornstarch is dissolved. Add slowlytomatoes, jalapeno, avocado and cheese.