Best 2 Tex Mex Tortilla Soup Recipes

Calling all soup enthusiasts! Are you seeking a culinary adventure that blends the vibrant flavors of Tex-Mex cuisine with the comforting warmth of a classic tortilla soup? Look no further! In this comprehensive guide, we will embark on a journey to discover the best Tex Mex tortilla soup recipe that will tantalize your taste buds and leave you craving for more. From selecting the freshest ingredients to mastering the art of balancing spices, we'll provide you with all the essential knowledge and techniques to create an unforgettable Tex Mex tortilla soup experience. So, grab your apron and prepare to embark on a culinary adventure that will transport you to the heart of Tex-Mex flavors.

Let's cook with our recipes!

TEX-MEX CHICKEN TORTILLA SOUP

Tex-Mex Chicken Tortilla Soup image

I know there are a lot of tortilla soups out there, but this is my hubby's absolute favorite. This is a brothy type soup, but filling enough to be dinner!

Provided by Charmie777

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts
2 cups water
2 cups beef broth
2 cups chicken broth
2 (14 1/2 ounce) cans tomatoes, cut up
1 cup chopped onion
1/2 cup chopped green bell pepper
2 (8 3/4 ounce) cans corn, drained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon black pepper
salt
tortilla chips
shredded monterey jack cheese
sliced avocado
lime wedge

Steps:

Cut chicken into 1-inch cubes.
In large saucepan combine water, broths, undrained tomatoes, onion and green bell pepper.
Bring to boiling.
Add chicken; reduce heat.
Cover and simmer for 10 minutes.
Add corn and seasonings, salting to taste.
Simmer, covered, for 10 more minutes.
Serve with crushed tortilla chips (I love the lime flavored ones), jack cheese, avocado and squeezes of lime juice!

TEX-MEX TORTILLA SOUP

Tex-Mex Tortilla Soup image

Tex-Mex Tortilla Soup is one of my family's favorites. This soup is a great go to on a cold winter day. It is also versatile. Depending on how you serve it, you can have three different soups. I hope that you enjoy. To make this a vegetarian soup, leave out the chicken and substitute the chicken broth with vegetable broth. Soup...

Provided by Leslie Speed Dutton

Categories Vegetable Soup

Time 2h

Number Of Ingredients 23

Ingredients

4 lb chicken
2 stick celery, cut in 3" pieces
2 large carrots, cut in 3" pieces
1 large onion, quartered
1 bay leaf, fresh
8 inches of cheese cloth
2 Tbsp olive oil
1 medium onion, chopped
3 clove garlic, chopped
1 small can chopped green chilies
2 pkg dry ranch dip mix (such as hidden valley)
1 pkg taco seasoning mix
1 can(s) chopped tomatoes w/green chilies (such as rotel)
1 medium jalapeño pepper, veins removes, seeded and chopped
1 large can of ranch style beans or black beans, juice included
1 box frozen green beans
1 box frozen corn
1 bunch cilantro, fresh and chopped
3 c cheese, shredded (cheddar, monterey jack, pepper jack)
1 pkg corn tortilla chips
3 avocados, haas, large and cubed
4 limes, cut into wedges
1 tsp salt and pepper

Steps:

1. In a large stock pot, place chicken and cover with cold water. Add salt and pepper. Bring to a boil over medium heat.
2. Cut large onion into quarters. Cut carrots and celery into 3" pieces. Wrap all vegetables, including bay leaf in cheesecloth and tie. Place into pot with chicken. Bring back to a boil. Cook until chicken is cooked all the way through.
3. Remove chicken from fresh stock and set aside to cool. Strain fat and vegetables from stock and discard to trash. Reserve the stock for soup.
4. In a large skillet over medium heat, add 2 tbsp Oil. Add chopped onion. Cook until almost translucent. Add chopped garlic and small can of green chilies. Cook about 2 minutes more, stirring constantly.
5. In a medium size mixing bowl, whisk together one cup stock, taco seasoning and ranch dip mix until there are no lumps. Add to stock.
6. Add Rotel style tomatoes and Ranch Style beans, including juice. Add box of frozen green beans.
7. Bring soup to a boil on medium high heat, then turn down to medium low heat and simmer for approximately 30 minutes. Add additional stock if needed.
8. While soup is simmering, take all of the chicken meat off of the bones and shred with two forks.
9. Add chicken, chopped cilantro and frozen corn. Stir well. Bring back to a simmer adding stock if needed. Cook additional 5-10 minutes.
10. Serving suggestions: Crush up tortilla chips and a hand full of shredded cheese in the bottom of a soup bowl. Pour hot soup over chips and cheese. Top with fresh avocados and lime wedges.

Tips:

Use fresh, ripe tomatoes: This will give your soup the best flavor. If you can't find fresh tomatoes, you can use canned diced tomatoes, but be sure to drain them well before adding them to the soup.
Roast the vegetables: Roasting the vegetables before adding them to the soup gives them a deeper, more complex flavor. If you don't have time to roast the vegetables, you can simply sauté them in a little oil.
Use a good quality broth: The broth is the base of your soup, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or beef broth. If you're using canned broth, be sure to choose a low-sodium variety.
Season the soup to taste: Once the soup is finished cooking, taste it and season it with salt, pepper, and chili powder to taste.
Serve the soup with your favorite toppings: Some popular toppings for tortilla soup include sour cream, avocado, cheese, and tortilla chips. You can also add a dollop of hot sauce if you like.

Conclusion:

Tortilla soup is a delicious and easy-to-make soup that is perfect for a quick and easy weeknight meal. It's also a great way to use up leftover chicken or turkey. With its fresh, flavorful ingredients and customizable toppings, tortilla soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy soup recipe, give tortilla soup a try!