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Home > MAKE SOUP > Soup Recipes > Tortilla
 
Tortilla
Tortilla Soup Recipes
CHICKEN ENCHILADAS + TORTILLA SOUP CHICKEN, LIME AND TORTILLA SOUP TORTILLA SOUP TORTILLA SOUP II
TORTILLA SOUP III TORTILLA SOUP IV MEL'S TORTILLA CHIP SOUP TEX-MEX TORTILLA SOUP
SPICY TORTILLA SOUP TORTILLA SOUP JOAN MARIE AVOCADO TORTILLA SOUP IRON SPRINGS TORTILLA SOUP
BEAN AND TORTILLA SOUP TEXAS TORTILLA SOUP CARLOS' TORTILLA SOUP ZESTY TORTILLA SOUP

CHICKEN ENCHILADAS + TORTILLA SOUP

Ingredients
  • 3 chicken breasts
  • 2 cups chicken broth
  • 1 can Rotel tomatoes
  • corn tortillas
  • chopped onions
  • shredded cheddar cheese
  • 1 2/3 cup chicken broth
  • 1/3 cup sour cream
  • 1/4 cup flour
  • 1 small can green chillis

Directions
Cook chicken in broth and rotel until you can easily shred it with a fork Prepare tortillas by quick dipping in warm oil and draining in paper towel. Fill each tortilla will chicken, a sprinkl eof onions and chesse. Roll and place in oven proof pan. To prepare sauce, combine the broth, sourcream, flour and chilis and bring to a boil. Pour over rolled tortillas. Cover with aluminum foil and bake at 350 degrees for 20-25 minutes. You can make awesome tortilla soup from the liquid used to cook the chicken by adding left over shredded chicken, baked tortilla strips and diced avocado.
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CHICKEN, LIME AND TORTILLA SOUP

Ingredients
  • 1/2 lb. chicken breast, boneless and skinless
  • 4 cups chicken stock
  • juice of 3 limes
  • 1/2 cup tomato juice
  • 1/2 cup chopped red bell pepper
  • 1 tsp. chopped green chilies
  • 1 jalapeno, chopped
  • 1/4 cup cilantro, chopped
  • 2 tsp. Worcestershire sauce
  • 3 green onions, chopped
  • 1/4 cup rice
  • 1/4 cup corn
  • 1 avocado per each bowl (diced small)
  • 1 cup mixed Mexican cheese (shredded)
  • 1 tsp. minced garlic
  • 1/2 tsp. ground black pepper
  • salt to taste
  • tortilla strips

Directions
Simmer chicken stock, tomato, Worcestershire, and lime juices with the jalapeno, cilantro for 45 minutes. While simmering; grill the chicken until cooked all of the way through, then dice into small cubes or strips. Strain soup and add green onion, chilies, red bell pepper, rice, corn, garlic and simmer for 20 minutes. Place the tortilla strips, diced Avocado and shredded cheese on a side plate to be added by the guests as desired. (To make sure that your avocado doesn't turn brown toss it in some extra lime juice.) Submitted by: Gabrielle B.
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TORTILLA SOUP

Ingredients
  • 1 can cream of corn soup
  • 1 can chicken broth
  • 1 sm. can kernel corn
  • 1/2 c. Rose's picante sauce
  • Lots of tortilla chips
  • Grated cheese (optional)

Directions
Mix together cream of corn soup, chicken broth, corn and picante sauce. Cook in container in the microwave or on stove until steaming hot. Sprinkle broken tortilla chips in individual bowls. Ladle soup into bowls and top with cheese. Serve with additional tortilla chips.
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Fortified Tortilla Con Queso Soup Mix Quick & Easy

Fortified Tortilla Con Queso Soup Mix

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TORTILLA SOUP II

Ingredients
  • 1 lime
  • 1/2 c. chopped onion
  • 1/2 tsp. ground cumin
  • 1/8 tsp. dried oregano
  • 1 clove garlic, minced
  • 1 can condensed chicken broth
  • 1 soup can water
  • 1/2 c. chopped tomato
  • 4 oz. can chopped green chilies
  • 3 corn tortillas
  • 1 c. shredded lettuce
  • Shredded Monterey Jack cheese

Directions
Cut 3 thin slices from lime; set aside. Squeeze 1 teaspoon juice from remaining lime; set aside. Cook onion, cumin, oregano and garlic in 1 tablespoon hot oil over medium heat until tender. Add broth, water, tomato, chilies and reserved lime juice. Heat to boiling. Reduce to low; cook 10 minutes. Cut tortillas into thin strips. Heat 1/2" oil in skillet and fry strips until crisp. Drain on paper towels. Place several strips in bowl. Ladle in soup and sprinkle with cheese. Top with lime slices and lettuce. Serves 3.
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TORTILLA SOUP III

Ingredients
  • 1 onion, chopped
  • 1 lg. or small jalapeno peppers, seeded and chopped
  • 2 to 3 cloves garlic, mashed
  • 1 tbsp. oil (more if needed)
  • 1 (1 lb.) can stewed tomatoes
  • 4 to 6 c. chicken or beef stock (canned maybe used, or 7 to 8 bouillon cubes to 6 c. water)
  • 1 can tomato soup
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • 1 tsp. salt1 tsp. pepper
  • 1/2 tsp. Worcestershire sauce
  • 1/2 tsp. Tabasco (or to taste)
  • 4 tortillas, cut in thin slices like noodles (halve or quarter, then cut into strips)
  • Grated sharp cheese

Directions
Saute onion, pepper and garlic in oil until limp. Add tomatoes, stock and tomato soup. Stir thoroughly, then add cumin, chili powder, salt, pepper, lemon pepper, Worcestershire, and Tabasco. Simmer for 1 to 1 1/2 hours, uncovered, between medium and low. The last 10 minutes of cooking, add tortillas. Sprinkle cheese in bottom of bowl. Ladle hot soup over.
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TORTILLA SOUP IV

Ingredients
  • 4 cooked chicken breasts
  • 1 can diced Ro-Tel tomatoes
  • 4 (10 oz.) cans cream of chicken soup
  • 2 cans water
  • 1 tsp. fajita seasoning
  • 2 ripe avocados
  • 4 corn tortillas
  • 3/4 c. Cheddar cheese
  • 3/4 c. Monterey Jack cheese

Directions
Cut cooked chicken into bite size pieces and combine with Ro-Tel, soup, water and seasoning. Simmer over very low heat. Cut up avocados into cubes; set aside. Grate 3/4 cup each of Cheddar and Jack cheese. Mix well and set aside. Cut tortillas into 1/4 inch strips and fry until crisp. Drain on paper towel. Set aside. Serve by spooning soup into bowl. On top of each serving, spoon one heaping tablespoon each of avocado, cheese and tortilla strips. Can also let everyone construct their own bowl of soup.
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South of the Border Tortilla Soup Mix Quick & Easy

South of the Border Tortilla Soup Mix

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MEL'S TORTILLA CHIP SOUP

Ingredients
  • 3 (13 1/4 oz.) cans chicken broth (or you can use homemade chicken stock)
  • 1/2 c. chopped celery
  • 1 tsp. chili powder
  • 1 can tomatoes
  • 1 tbsp. olive oil
  • 3 sm. cloves minced garlic
  • 1 tsp. chopped onion
  • 1 tsp. chopped parsley
  • 1 pkg. tortilla chips
  • 1 c. grated Cheddar cheese

Directions
Combine broth, celery and chili powder in 3-quart saucepan and bring to boil over medium-high heat. Reduce heat to medium and cook until celery is tender, about 20 minutes. Heat oil in small skillet over medium heat. Saute garlic, onion and parsley until onion is tender. Add tomatoes, let saute a minute longer. Add tomato mixture to broth. Break chips into soup and continue cooking until chips are soft. Stir in Cheddar cheese and serve immediately. I like to boil a chicken with celery and onion and bouillon. Then use the stock and shred the chicken in the soup. Using canned broth is just a short cut for a quick soup.
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TEX-MEX TORTILLA SOUP

Ingredients
  • 2 lg. chicken breasts, skinned and boned (2 lb.)
  • 2 c. water
  • 1 (14 1/2 oz.) can beef broth
  • 1 (14 1/2 oz.) can chicken broth
  • 1 (14 1/2 oz.) can tomatoes, cut up
  • 1/2 c. chopped onion
  • 1/4 c. chopped green pepper
  • 1 (8 3/4 oz.) can whole kernel corn
  • 1 tsp. chili powder
  • 1/2 tsp. cumin ground
  • 1/8 tsp. black pepper
  • Tortilla chips
  • 4 oz. Monterey Jack cheese, shredded
  • 1 avocado, cut up
  • Lime wedges (optional)
  • Snipped cilantro (optional)

Directions
Cut chicken into small pieces. Set aside. In large saucepan combine water, broth, undrained tomatoes, onion, and green pepper. Bring to boil. Add chicken; reduce heat. Cover and simmer 10 minutes. Add corn, chili powder, cumin, and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado, and cilantro, if desired. Serve with lime wedges, if desired. Makes 6 servings.
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SPICY TORTILLA SOUP

Ingredients
  • 1/2 c. chopped onion
  • 1 clove garlic, minced
  • 1 tbsp. vegetable oil
  • 3 med. zucchini, sliced
  • 4 c. chicken broth
  • 1 (16 oz.) can stewed tomatoes, undrained
  • 1 (15 oz.) can corn, undrained
  • 1 tsp. ground cumin
  • 1/2 tsp. pepper
  • Tortilla chips

Directions
1/2 c. shredded Monterey Jack or cheddar cheese Saute onion and garlic in oil. Add zucchini and next 6 ingredients; bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes. Spoon soup in bowls and add chips and cheese.
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Tortilla Con Queso Soup Mix Quick & Easy

Tortilla Con Queso Soup Mix

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TORTILLA SOUP JOAN MARIE

Directions
Cook a small chicken in 12 to 14 cups of water, with salt to taste. When chicken is done remove from pan and save for a future casserole. To the chicken broth add 4 large onions quartered and cook until tender. Add 1 (1 lb.) can of Italian tomatoes drained, salt and pepper to taste and 2 teaspoons parsley. Make sure tomatoes do not boil. To serve, in each bowl put 5 or 6 tortilla chips and top with 2 tablespoons of Monterey Jack cheese that has been grated. Serve extra chips and cheese at the table. Pour hot soup over chips and cheese. Make sure each bowl has a tomato and onion.
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AVOCADO TORTILLA SOUP

Ingredients
  • 3 1/2 lb. chicken
  • 1 gallon water
  • 1 c. chopped poblano pepper
  • 2 c. chopped tomatoes
  • 1 c. chopped celery
  • 1 c. chopped onion
  • 2 bay leaves
  • 5 cloves chopped garlic
  • 1 c. chopped bell peppers
  • 1/2 tbsp. oregano
  • 2 tbsp. cumin
  • 1 tbsp. chili powder
  • 1 c. chopped cilantro
  • Salt and pepper to taste

Directions
Place the chicken and water in a large pot. Bring to boil. Skim off all the scum and grease. Lower the heat to simmer for 10 minutes and continue to skim off and discard the grease. Turn up the heat and add all the ingredients. Bring to boil and return to simmer for 30 minutes. Lift up the whole chicken and let cool. Peel the skin and discard. Remove all the meat and dice. Adjust the seasoning of the soup. To serve: Julienne some tortilla and some avocado. Place in a bowl with some diced chicken and ladle the piping hot soup over it. Serve immediately.
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IRON SPRINGS TORTILLA SOUP

Ingredients
  • 1 sm. onion, chopped
  • 1 sm. can green chilies
  • 2 cloves garlic, crushed
  • 2 tbsp. vegetable oil
  • Saute for 5 minutes, then add:
  • 1 lg. chopped tomato
  • 1 can beef broth1 can chicken broth
  • 1 1/2 c. water
  • 1 1/2 c. tomato juice
  • 1 tsp. chili powder
  • 1 tsp. salt1 tsp. cumin
  • 2 tsp. Worcestershire
  • 4 skinless, boned chicken breasts, cut in chunks
  • 1 pkg. frozen corn

Directions
Must be made a day in advance. Bring to a boil and simmer for 1 hour and 10 minutes. Refrigerate. Chop up 2 bunches of green onions, grate 2 cups Cheddar cheese, 1 bag tortilla chips, 2 cups sour cream. Warm soup. First put some chips in bowl. Second add hot soup. Third "dollop" in sour cream; sprinkle with cheese and green onion.
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Tortilla Soup Mix Quick & Easy

Tortilla Soup Mix

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BEAN AND TORTILLA SOUP

Ingredients
  • 2 cloves garlic, crushed
  • 2 tbsp. plus 1 tsp. oil, divided
  • 4 (6 inch) corn tortillas, cut into strips about 1/4 x 1 inch
  • 1 med. onion, thinly sliced
  • 1/2 c. diced celery
  • 1/2 c. diced carrots
  • 2 1/2 c. water
  • 1 c. tomato sauce
  • 1 bay leaf
  • 3/4 tsp. mild chili powder
  • 1/4 tsp. hot chili powder
  • 2 c. cooked kidney beans
  • 1 tsp. lime juice (optional)
  • Hot pepper flakes (optional)

Directions
In a heavy, preferably non-stick frying pan or saucepan, cook garlic in 2 tablespoons oil over medium heat until garlic is lightly browned. Remove garlic and discard. Fry tortilla strips in garlic flavored oil, turning them often to brown lightly. When crisp, remove and place on paper towel. In a heavy, non-stick saucepan, heat 1 teaspoon oil over medium heat. Add onion, celery, and carrots. Saute vegetables, stirring them often, until onion starts to brown. Be careful not to burn vegetables. Add water, tomato sauce, bay leaf, and chili powders. Simmer mixture uncovered for 15 minutes or until it begins to thicken. Stir in beans and lime juice (if desired) and simmer until soup is heated through. Discard bay leaf. To serve, divide tortilla strips among four soup bowls and ladle soup over strips. Sprinkle each serving with red pepper flakes (if desired).
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TEXAS TORTILLA SOUP

Ingredients
  • 1/2 stick butter
  • 1/2 c. oil1 lg. onion, chopped
  • 1 fresh jalapeno, seeded & chopped
  • 4 garlic cloves, minced
  • 2 lg. carrots, diced
  • 6 ribs celery, diced
  • 1 lb. boned, diced raw chicken
  • 1 tsp. each ground cumin, chili powder, salt & lemon pepper
  • 3 tsp. bottled liquid hot red pepper sauce
  • 1/2 c. flour
  • 1 (14 oz.) can tomatoes
  • 4 (10 1/2 oz.) cans chicken broth
  • Tortilla chips
  • 1 juice of lime
  • Garnish: diced avocado, grated cheddar cheese, chopped cilantro.

Directions
Heat butter and oil in large kettle and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Combine with cumin, chili powder, salt, lemon pepper, hot pepper sauce and flour. Add tomatoes and chicken stock. Simmer 1 hour. To serve, put a few tortilla chips in bottom of 6 to 8 soup bowls and add a spoonful of each garnish. Serves 6 to 8.
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CARLOS' TORTILLA SOUP

Ingredients
  • 1 lg. onion, chopped
  • 3 cloves garlic, chopped
  • 3 tbsp. olive oil
  • 2 cans beef broth
  • 2 cans chicken broth
  • 1/2 c. tomato juice
  • 1 1/2 tsp. ground cumin
  • 1 1/2 tsp. chili powder
  • 1 jalapeno pepper, seeded & chopped
  • 1 tsp. salt
  • 3/4 tsp. Worcestershire sauce
  • 2 c. cooked white chicken meat, diced
  • 1 lg. tomato, diced
  • 1 lg. avocado, peeled & diced
  • 12 oz. grated Monterey Jack cheese
  • 1 pack flour tortillas, cut into strips

Directions
Cut flour tortillas into strips, deep fry until crisp and drain on paper towels. Sprinkle strips with salt and chili powder and set aside. Saute onion and garlic in olive oil. Add both broths, tomato juice, cumin, chili powder, jalapeno, salt and Worcestershire sauce. Bring to a boil, cover and simmer for 1 hour. Add cooked chicken and chopped tomatoes and cook an additional 5 minutes. To serve: Place a few fried tortilla strips in bowl and fill with soup. Garnish with a few avocado pieces; sprinkle with cheese and top with a few more tortilla strips. Delicious!
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Tortilla Soup Mix Quick & Easy

Tortilla Soup Mix

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ZESTY TORTILLA SOUP

Ingredients
  • 4 (8 inch) flour tortillas
  • 1 c. diced onions
  • 2 garlic cloves, finely chopped
  • 2 tbsp. vegetable oil1 tsp. cumin
  • 48 oz. can (6 c.) spicy hot cocktail vegetable juice
  • 14 1/2 oz. can (1 1/2 c.) whole tomatoes, chopped, undrained
  • 14 1/2 oz. can chicken broth
  • 1/2 c. thinly sliced green onions
  • 4 oz. (1 c.) shredded Monterey Jack cheese

Directions
Heat oven to 375 degrees F. Stack tortillas and cut into 1/2 inch wide strips. Place in single layer on ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes or until crisp and toasted. Set aside. In large saucepan, cook onions and garlic in vegetable oil until translucent. Add cumin, vegetable juice, tomatoes and chicken broth. Bring to a boil. Reduce heat, simmer 20 minutes to blend flavors. Divide green onions and cheese evenly among 9 soup bowls. Ladle 1 cup soup over onions and cheese. Top with tortilla strips. 200 calories per serving. 9 servings.
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