Best 8 Zekes Tortilla Soup Recipes
Zeke's tortilla soup is a classic Mexican dish featuring a rich broth filled with tender chicken, vegetables, and a symphony of spices. Its flavors dance on your palate, offering a harmonious blend of heat, tang, and soul-warming comfort. Whether you're craving a quick and easy weeknight meal or a hearty dish to impress your guests, Zeke's tortilla soup will transport you to the vibrant streets of Mexico with every spoonful.
Let's cook with our recipes!
ZEKE'S TORTILLA SOUP
In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
Provided by GloriousSoupRecipes.com
Number Of Ingredients 18
Steps:
- In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside. In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes. Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
ZEKE'S TORTILLA SOUP
An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying.
Provided by ZEKE718
Categories Vegetable Soup
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
- In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
- Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 46.3 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 10.3 g, Protein 27.9 g, SaturatedFat 7.8 g, Sodium 1838.6 mg, Sugar 2.8 g
ZEKE'S TORTILLA SOUP
An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying.
Provided by ZEKE718
Categories Vegetable Soup
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
- In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
- Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 46.3 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 10.3 g, Protein 27.9 g, SaturatedFat 7.8 g, Sodium 1838.6 mg, Sugar 2.8 g
CHEESY TORTILLA SOUP
My daughter came up with this dish when trying to duplicate a soup she sampled at a restaurant. I always pass on to her the rave reviews. -LaVonda Owen, Marlow, Oklahoma
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- Prepare fajita mix according to package directions; add chicken and marinate as directed. In a large skillet, cook chicken in oil until no longer pink; remove from skillet and cool slightly. Using 2 forks, shred chicken; set aside. , In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually stir in broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Add the tomatoes, Velveeta and 1 cup Monterey Jack; cook and stir until cheese is melted. , Stir in cream and reserved chicken; heat through (do not boil). Sprinkle with cheddar and remaining Monterey Jack cheese; top with guacamole and chips.
Nutrition Facts : Calories 395 calories, Fat 27g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 1273mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 0 fiber), Protein 23g protein.
ZEKE'S TORTILLA SOUP
An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying.
Provided by ZEKE718
Categories Vegetable Soup
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
- In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
- Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 46.3 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 10.3 g, Protein 27.9 g, SaturatedFat 7.8 g, Sodium 1838.6 mg, Sugar 2.8 g
ZESTY TORTILLA SOUP
Because my whole family likes Mexican food, we find this soup especially appealing. It has just the right amount of zip without being overwhelming. -Tammy Leiber, Navasota, Texas
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 18
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. , Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions if desired.
Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 966mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 21g protein.
ZEKE'S TORTILLA SOUP
An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying.
Provided by ZEKE718
Categories Vegetable Soup
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
- In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
- Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 46.3 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 10.3 g, Protein 27.9 g, SaturatedFat 7.8 g, Sodium 1838.6 mg, Sugar 2.8 g
ZEKE'S TORTILLA SOUP
An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying.
Provided by ZEKE718
Categories Vegetable Soup
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
- In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
- Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 46.3 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 10.3 g, Protein 27.9 g, SaturatedFat 7.8 g, Sodium 1838.6 mg, Sugar 2.8 g
Tips:
- To make your soup extra flavorful, try using a variety of different peppers, such as poblano, Anaheim, and serrano peppers.
- If you prefer a milder soup, you can reduce the amount of peppers used or omit them entirely.
- Be sure to roast the peppers before adding them to the soup. This will help to bring out their flavor and give the soup a smoky taste.
- If you don't have time to roast the peppers, you can use canned diced tomatoes with green chilies instead.
- Add some corn and black beans to your soup for a more hearty and filling meal.
- Top your soup with shredded cheese, sour cream, and avocado for a delicious and satisfying meal.
- Feel free to experiment with different toppings, such as chopped cilantro, diced onions, or crumbled tortilla chips.
Conclusion:
Zexe's Tortilla Soup is a delicious, easy-to-make, and versatile soup that can be enjoyed by people of all ages. With its smoky flavor, hearty texture, and customizable toppings, this soup is sure to be a hit at your next party or gathering. So next time you're looking for a quick and easy meal that's packed with flavor, give Zexe's Tortilla Soup a try. You won't be disappointed!
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