Spicy Tortilla Soup Recipes

Has often been a popular Mexican soup tortilla soup. The route to take to run the meal, chicken soup and a big spicy. The soup can be different spices to make it a great flavor and very filling. This is the perfect product to serve your family on winter nights when you crave the flavors of the southern border to a favorite restaurant, but it’s going to be eaten cold.

Tortilla soup can accommodate a variety of ingredients to make them fit for human consumption. Many common ingredients include tortilla strips, grated cheese, and chopped onion, cut tomatoes, rice, jalapenos, sour cream and salsa. Pico Gallo is a great cover. Which is the best you can a lot of spices or just a little soup base to your personal taste, although everyone else for their own dishes.

The recipe is a simple tortilla soup and starts the next level. If you like spicy food, the soup is obliged to pack a punch of flavor right for you. If you are not a big fan of spice, try sour cream and soup, as it will help soften the spices. This is ideal for serving cold day when you really need to pick up. This is the recipe for 2 pints.

Ingredients :

• 1 large onion, chopped
• vegetable oil
• 4 corn tortillas, chopped
• 6 garlic cloves, finely chopped
• 1 tablespoon fresh cilantro or parsley
• 2 10 ¾-ounce cans tomato paste
• 2 quarts chicken broth
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 2 bay leaves
• 1 / 8 teaspoon paprika
• 3 corn tortillas
• 2 halves sliced boneless, skinless chicken breast, cut into strips
• 1 avocado, peeled, seeded and diced
• 1 cup Cheddar cheese approval

Method :

1. Position knife blade in food processor bowl, chopped onion, and process until smooth. Measure 1 cup onion puree and set aside. Reserve remaining puree for another use.
2. Heat 3 tablespoons vegetable oil in a pot and insert the pin over medium heat, cook chopped 4 tortillas, cilantro, garlic, and tortillas in hot oil until soft.
3. Add 1 cup onion puree, tomato paste, chicken broth, cumin, chili powder, bay leaves and paprika. Go to a boil. Cover, reduce heat and simmer 30 minutes. Remove and save the bay leaves.
4. Cut tortillas into thin strips cut 3. Pour oil to depth of half an inch in heavy large skillet. Fry tortilla strips in hot oil over medium heat, fry. Remove tortillas Reserve, ½ tablespoon oil in skillet. Drain tortillas on paper towels and set aside.
5. Add chicken strips to pan. Cook chicken over medium heat, stirring constantly, for about 8 minutes or until the meat is completely done.
6. Spoon soup into bowls and add the chicken strips, avocado and cheese. Top with tortilla strips.

Attendance immediately.