Tortilla Soup!! (recipe)

[lovespandp]

My SIL made this the other day, it was so amazing! She said is was easy so she gave me her recipe and I tried it!! It came out sooo good and DH agrees!!

1 cup of black bean and corn salsa (I use 2- I make alot of it)
2 cans of black beans
2 cans chopped tomatoes ( I add 2 1/2)
1/2 chicken broth ( I use 1 can)
1 can tomato sauce ( I ise 1 big can 28oz)
1 bushel cilantro ( chopped)
1 lime -juiced
1 lemon- juiced
monetery jack cheese
couple garlic cloves.

You can add meat if you like... I prefer no meat For xtra spice you can add cummins

Being italian I add an italian touch to all dishes so this is how I make it:


Take a big pot add chopped, onions, garlic, cilantro, 3 tablespoons olive oil, dash of salt, pepper, garlic salt. Satuee till juices melt. Then add all other ingredents. Cook on stove for about an hour 1/2--- Longer the better. My sister in law has a crockpot and cooks it on low for about 8 hours, I dont have one so I use what I have!!


Once ready to serve, Add the montery cheese and sour cream ( if you want) Grab some tortilla chips and ENJOY!!

[sugarmamma]

I really love tortilla soup!

I have a recipe from Mexico that I like to use and get asked for my recipe quite often. I don't feel like typing it all out right now () so I will look for a similar recipe to copy and paste

[sugarmamma]

I’ve provided two recipes, a long version and a short version, in case you don’t have the time to make the soup from scratch. I’m biased, of course, and think the soup will taste better if you start with a whole chicken, but it’s still delicious if you take a short cut with already-made broth and cooked, perhaps leftover, chicken. Just be sure and top the soup with crisp fried tortillas, shredded cheese and creamy avocados, as those flourishes elevate this soothing soup into something festive and special.

Sopa de lima (Mexican lime soup): the long version
For the broth:
1 3- to 4-pound whole chicken, halved
1 medium yellow onion, quartered
8 cloves garlic
2 teaspoons black peppercorns
4 whole cloves (or 1/4 teaspoon ground allspice)
8 allspice berries (or 1/4 teaspoon ground allspice)
2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
1 leafy stem of cilantro
1 teaspoon salt, plus more to taste

For the soup:
Oil for frying
4 corn tortillas, cut into strips
1 medium yellow onion, quartered
10 cloves garlic
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1 cup chopped cilantro, divided
Pinch of cayenne
2 teaspoons lime zest
Salt and black pepper to taste
1/4 cup lime juice
1/2 cup shredded Monterrey Jack (4 ounces)
2 jalapeños, stems and seeds removed, diced
1 avocado, pitted and peeled, cubed
1 lime, cut into slices

Method:
To make the broth, place the chicken in a large pot, along with the onion, garlic, peppercorns, cloves, allspice berries, cinnamon sticks, cilantro and salt. Cover with 10 cups of water, bring to a boil and then turn down the heat and simmer uncovered for 45 minutes.

While the broth is cooking, make the fried tortilla strips. Heat in a heavy skillet 1/4 inch of vegetable oil to 350 degrees. In batches, fry the tortilla strips until lightly browned and crisp, about a minute. Drain on a plate lined with a paper towel.

When the broth is done, remove chicken from pot and turn off the heat. After it’s cooled, remove fat and pick the meat off the bones and either shred or cut into bite-sized pieces. Sprinkle chicken with salt to taste. Meanwhile, strain the cooled broth, throwing out the vegetables. Remove the fat from the broth with a gravy separator. Or alternatively, you can take a quart-sized plastic storage bag and pour some broth into it. Snip a bottom corner of the bag and drain the broth, stopping when you get to the fat layer that is on top. (You will probably have to do this in batches). Pour the strained broth back into the pot. You should have about 2 quarts.

To continue making the soup, place the quartered onion and 10 cloves of garlic under the broiler. Cook until blackened, about 10 minutes, turning once. Place the cooked onion and garlic into the blender, along with 1 cup of the strained broth. Blend until smooth and then pour into the soup pot. Stir into the pot the ground cumin, oregano, 1/2 cup of the chopped cilantro, cayenne, and lime zest. Bring to a boil and then turn down the heat and simmer uncovered for 10 minutes, then add the shredded chicken. Cook for 5 more minutes. Taste and add salt and black pepper to taste. Adjust seasonings, and then stir in the lime juice.

Serve topped with shredded Monterrey Jack, fried tortilla strips, diced jalapeños, remaining 1/2 cup of chopped cilantro, avocado and lime slices.

Yield: 8 servings

Sopa de Lima (Mexican lime soup): the short version

Ingredients:
1 medium yellow onion, quartered
10 cloves garlic
2 quarts of chicken broth
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/4 teaspoon ground cumin
Pinch of cayenne
1 cup chopped cilantro, divided
2 teaspoons lime zest
2 cups shredded cooked chicken
Salt and black pepper to taste
1/4 cup lime juice
1/2 cup shredded Monterrey Jack cheese (4 ounces)
Crushed tortilla chips
2 jalapeños, stems and seeds removed, diced
1 avocado, pitted and peeled, cubed
1 lime, cut into slices

Method:
Place the quartered onion and 10 cloves of garlic under the broiler. Cook until blackened, about 10 minutes, turning once. Place the cooked onion and garlic into the blender, along with 1 cup of the broth. Pour into a large pot.

Add the rest of the chicken broth to the pot, and stir in the allspice, cinnamon, oregano, cumin, cayenne, 1/2 cup of the chopped cilantro and lime zest. Bring to a boil and then turn down the heat and simmer uncovered for 10 minutes. Add the shredded chicken and cook for 5 more minutes. Taste and add salt and black pepper to taste. Adjust seasonings, and then stir in the lime juice.

Serve with Monterrey Jack, crushed tortilla chips, diced jalapeños, remaining 1/2 cup of chopped cilantro, avocado and lime slices.

Yield: 8 servings

[lovespandp]

Sounds good but looks way to hard! Mine is easy yes u r right not a bushing of cilantro I use about 4 tablespoons

[sugarmamma]

Originally Posted by lovespandp

Sounds good but looks way to hard! Mine is easy yes u r right not a bushing of cilantro I use about 4 tablespoons

That's why I posted a short version as well.

There are a few more ingredients (spices mostly) but OH SO EASY ~ and totally worth it It brings me back to the Yucatan Peninsula immediately upon tasting that first bite........

[Rhetts_mama]

Sounds yummy. I have a similar recipe, but I add some shredded chicken and a can of mild green chiles to it.

[TxVicki]

Will this still taste good if no cilantro is used? I have never been able to acquire a taste for it. Or is there something else that be substituted for it?

[lovespandp]

Originally Posted by TxVicki

Will this still taste good if no cilantro is used? I have never been able to acquire a taste for it. Or is there something else that be substituted for it?

I think so! I use a little bit, I'm not that fond of it either. Maybe add more garlic, onions!

[RoscoesMommy42]

Yummy! Now I am hungry! Think I am going to have to hit up the grocery store tomorrow!

[LuvTaycieGirl]

My MOM makes this recipe! We LOVE it! It is wonderful!

[nychelse]

this sounds yummyy!!!

[yorkietalkjilly]

Ya'll are just mean - sitting here starving and reading these recipes of one of my fav foods in the world!!! I'm keeping these recipes!!! Ymmmm.

[sugarmamma]

Originally Posted by yorkietalkjilly

Ya'll are just mean - sitting here starving and reading these recipes of one of my fav foods in the world!!! I'm keeping these recipes!!! Ymmmm.

Have you had the Sopa De Lima???

[yorkietalkjilly]

Originally Posted by sugarmamma

Have you had the Sopa De Lima???

No! Do you have a recipe for that - would love it if you do.

[sugarmamma]

Originally Posted by yorkietalkjilly

No! Do you have a recipe for that - would love it if you do.

Sopa de Lima (Mexican lime soup): the short version

Ingredients:
1 medium yellow onion, quartered
10 cloves garlic
2 quarts of chicken broth
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/2 teaspoon oregano
1/4 teaspoon ground cumin
Pinch of cayenne
1 cup chopped cilantro, divided
2 teaspoons lime zest
2 cups shredded cooked chicken
Salt and black pepper to taste
1/4 cup lime juice
1/2 cup shredded Monterrey Jack cheese (4 ounces)
Crushed tortilla chips
2 jalapeños, stems and seeds removed, diced
1 avocado, pitted and peeled, cubed
1 lime, cut into slices

Method:
Place the quartered onion and 10 cloves of garlic under the broiler. Cook until blackened, about 10 minutes, turning once. Place the cooked onion and garlic into the blender, along with 1 cup of the broth. Pour into a large pot.

Add the rest of the chicken broth to the pot, and stir in the allspice, cinnamon, oregano, cumin, cayenne, 1/2 cup of the chopped cilantro and lime zest. Bring to a boil and then turn down the heat and simmer uncovered for 10 minutes. Add the shredded chicken and cook for 5 more minutes. Taste and add salt and black pepper to taste. Adjust seasonings, and then stir in the lime juice.

Serve with Monterrey Jack, crushed tortilla chips, diced jalapeños, remaining 1/2 cup of chopped cilantro, avocado and lime slices.

Yield: 8 servings
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