Jims Tortilla Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN TORTILLA SOUP I

This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 18



Chicken Tortilla Soup I image

Steps:

  • In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  • Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  • Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

THE WORLD'S BEST TORTILLA SOUP

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19



The World's Best Tortilla Soup image

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

CHICKEN TORTILLA SOUP

This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.

Provided by Mark Bittman

Categories     dinner, editors' pick, soups and stews, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12



Chicken Tortilla Soup image

Steps:

  • Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
  • Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
  • When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
  • While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
  • Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams

2 1/2 pounds bone-in chicken thighs or legs
1 pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional
1 medium onion, quartered leave the skin on
1 head garlic, halved across the equator leave the skin on
1/4 cup vegetable oil, or more as needed
6 corn tortillas
Salt
2 tablespoons canned chipotle chilies in adobo, or to taste
1/2 cup chopped fresh cilantro
2 avocados, pitted, peeled and cubed
4 to 8 ounces plain melting cheese, like mozzarella not fresh, Oaxaca or Jack, shredded or cubed
Lime wedges for serving, optional

CLASSIC TORTILLA SOUP

Provided by Marcela Valladolid

Time 56m

Yield 6 servings

Number Of Ingredients 14



Classic Tortilla Soup image

Steps:

  • For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
  • For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
  • To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

4 cloves garlic, unpeeled
4 large plum tomatoes
1 small white onion, or a 1-inch-thick slice of a large white onion, peeled
1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
2 corn tortillas, torn into 1-inch pieces
6 cups chicken broth
Salt and freshly ground black pepper
Vegetable oil, for shallow frying
6 corn tortillas, cut into 1/2-inch-wide strips
Mexican sour cream or regular sour cream
2 avocados, peeled and diced into 1/2- inch cubes or slices
Queso fresco or mild feta, crumbled
Fresh cilantro
Lime wedges

CHICKEN TORTILLA SOUP

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22



Chicken Tortilla Soup image

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

TORTILLA SOUP

Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15



Tortilla Soup image

Steps:

  • Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

Nutrition Facts : Calories 269 calories, Fat 16g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1018mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

1 medium tomato, quartered
1 can (14-1/2 ounces) whole tomatoes, undrained
1 small onion, quartered
1 garlic clove
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 corn tortillas (6 inches)
1/4 cup canola oil
Sour cream
Shredded cheddar or Monterey Jack cheese

MEXICAN TORTILLA SOUP

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14



Mexican Tortilla Soup image

Steps:

  • In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

JIM'S TORTILLA SOUP RECIPE

Provided by JimMac

Number Of Ingredients 28



Jim's Tortilla Soup Recipe image

Steps:

  • Fry onion, garlic, and celery in oil until translucent and fragrant. Add remaining ingredients to a large Dutch oven; cover and simmer on medium-low heat until rice is cooked. Place tortilla chips in soup bowls - ladle soup over the chips and garnish. Pressure Cooker Irish Stew Recipe #225653 Rich stew made in the pc in less than an hour with that cooked all day taste.

2 tablespoon grape seed oil or canola oil
1 onion, chopped
2 cloves garlic, minced
1/2 cup celery, chopped
2 cups frozen corn
1 cup fresh green chile, chopped
1-14 ounce can black beans, drained and rinsed
1 packet Taco Seasoning
1/2 cup raw rice (white or brown)
1 t cumin
1 t chili powder
1/2 cup white wine (optional)
2 tablespoon tomato paste
1/2 teaspoon dried oregano
1 cup chunky salsa
1 Anaheim or Poblano chili, seeded and veins removed and chopped
1 tablespoon Worcestershire Sauce
2 cans Muir Glen roasted chopped tomatoes
2-8 ounces cans tomato sauce
2 or 3 chipotle peppers in adobo with 1 tablespoon adobo sauce or 2 dried chipotles, soaked and chopped
1 tablespoon sugar
juice of 1 lime
coarse salt and freshly ground pepper to taste
tortilla chips
Garnish
lime wedges
shredded Monterey Jack cheese
avocado wedges

More about "jims tortilla soup recipes"

CHICKEN TORTILLA SOUP RECIPE - NATASHASKITCHEN.COM
Web Oct 20, 2020 #Soup #Mexican Recipes #Chicken and Poultry Chicken Tortilla Soup is the perfect easy weeknight dinner. Full of shredded …
From natashaskitchen.com
5/5
Total Time 45 mins
Category Soup
Calories 540 per serving
chicken-tortilla-soup-recipe-natashaskitchencom image


CHICKEN TORTILLA SOUP RECIPE - SIMPLY RECIPES
Web Feb 4, 2022 Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and …
From simplyrecipes.com
chicken-tortilla-soup-recipe-simply image


JIM'S TORTILLA SOUP RECIPE | TORTILLA SOUP RECIPE, TORTILLA …
Web Jim's Tortilla Soup Recipe. Laura Hays. 95 followers. Copycat Recipes. Crockpot Recipes. Great Recipes. Soup Recipes. Cooking Recipes. Candy Recipes. Mexican Food Recipes ... k If this is the "real" tortilla …
From pinterest.com
jims-tortilla-soup-recipe-tortilla-soup-recipe-tortilla image


JIMS RESTAURANT TORTILLA SOUP RECIPE - SHARE RECIPES
Web Web Jim 's Tortilla Soup Recipe Keyingredient Servings 12 Preparation Step 1 Fry onion, garlic, and celery in oil until translucent and fragrant. Add remaining ingredients to a large Dutch … Preview See Also: Jim's …
From share-recipes.net
jims-restaurant-tortilla-soup-recipe-share image


JIM'S TORTILLA SOUP - THRIVE LIFE
Web Place all ingredients except lime juice, cilantro, and tortillas in a 6-quart saucepan and bring to a simmer for 20 minutes. Add tortillas and cook for another 5 minutes at a low simmer. Add lime juice and cilantro; taste and …
From thrivelife.com
jims-tortilla-soup-thrive-life image


JIM'S TORTILLA SOUP RECIPE?? : R/SANANTONIO - REDDIT
Web Does anyone happen to know or have the recipe for Jim's tortilla soup? Made one from another recipe tonight (for the first time), and it was good, but chipotle pepper heavy. I'm …
From reddit.com
Reviews 13


CREAMY FALL SOUPS TO MAKE ON COZY EVENINGS - SOUTHERN LIVING
Web Jun 26, 2023 Recipe: Martina McBride's Creamy Chicken Tortilla Soup. Don't be afraid to play around and make this chicken soup your own. McBride suggests upping the spice …
From southernliving.com


SLOW COOKER CHICKEN TORTILLA SOUP - JIM'S JUBILEE FOODS
Web Slow Cooker Chicken Tortilla Soup. You'll be coming back for seconds of this delicious Mexican-style soup! Yield: 8 servings Preparation Time: 30 min; Cook Time: 6 hours
From jimsjubileefoods.com


JIMS TORTILLA SOUP RECIPE - COOKEATSHARE
Web 7304 views Tortilla Soup, ingredients: 1 med. onion, minced, 1 jalapeno pepper, minced, 2 Quick Chicken Tortilla Soup 4464 views Quick Chicken Tortilla Soup is satisfying and …
From cookeatshare.com


TORTILLA SOUP RECIPES
Web Avocado Soup with Chicken and Lime. 328 Ratings. Healthier Slow-Cooker Chicken Tortilla Soup. 200 Ratings. Rotisserie Chicken Tortilla Soup. 3 Ratings. The World's Best …
From allrecipes.com


JIM'S JUBILEE FOODS IGA - RECIPE: TORTILLA SOUP
Web Directions: 1. In a heavy stockpot, heat 1/4 inch of oil until very hot. Working in batches, fry tortilla strips until crispy. Drain on paper towels and set aside.
From jimsjubileefoods.com


SOUPS & SALADS | JIM'S RESTAURANTS
Web Chef Salad Mixed greens with ham or turkey, tomatoes, shredded cheese, croutons, a hard-boiled egg and your choice of dressing. Bowl of Soup & Salad Combo Choose from one …
From jimsrestaurants.com


JIMS RESTAURANT TORTILLA SOUP RECIPE - COOKEATSHARE
Web 6871 views Crockpot Chicken Tortilla Soup Recipe with Black Beans & Corn (Slow Cooker) Heading to Chicken Tortilla Soup Recipe 21913 views my favorite recipes, so …
From cookeatshare.com


THE BEST DAMN CHICKEN TORTILLA SOUP RECIPE - A SIMPLE PANTRY
Web Aug 11, 2015 Preheat oven to 375 degrees. Mix cumin, cayenne pepper, garlic powder, kosher salt and pepper in a small bowl. Drizzle 1 Tbsp of the olive oil on chicken …
From asimplepantry.com


JIM LONG'S GARDEN: JIM'S CHICKEN TORTILLA SOUP - BLOGGER
Web Add 1/3 of the cooked tortilla strips. Cook, uncovered for 30 minutes. Remove bay leaves and let soup cool for about 10 minutes until you can safely blend in a blender. In small …
From jimlongsgarden.blogspot.com


50+ BEST BONELESS CHICKEN THIGH RECIPES
Web Jun 22, 2023 Chicken adobo is a popular Filipino chicken dish that's surprisingly simple to make. Boneless chicken thighs are braised in a mixture of soy sauce, vinegar, honey, …
From allrecipes.com


OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
Web May 4, 2023 Some sneaky parents have been known to blend spinach or steamed cauliflower into the cottage cheese mixture. Recipe: Creamy Macaroni and Cheese. 3. …
From nytimes.com


Related Search