Tortilla Soup

By Sarah Hobbs

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Make the most of your favourite Mexican flavours in this hearty winter soup.

All you have to do is throw all your ingredients of Tortilla Soup

  1. 1 tablespoon vegetable oil
  2. 2 teaspoons ground cumin
  3. 1.5L (6 cups) water
  4. 1 Massel chicken style stock cube
  5. 2 small (about 150g each) single chicken breast fillets
  6. 1 x 400g can diced tomatoes
  7. 1 tablespoon drained sliced jalapeno chillies
  8. 1 red onion, halved, finely chopped
  9. 1 x 400g can kidney beans, rinsed, drained
  10. 1 x 420g can corn kernels, drained
  11. Salt & freshly ground black pepper
  12. 4 round (10cm-diameter) corn tortillas, cut into 2cm pieces
  13. 2 tablespoons fresh lime juice
  14. 1/3 cup firmly packed finely chopped fresh coriander

The instruction how to make Tortilla Soup

  1. Heat 1 teaspoon of oil in a large saucepan over high heat. Add the cumin and cook, stirring, for 1 minute or until aromatic. Add the water and stock cube and bring to the boil. Reduce heat to low and simmer. Add chicken and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer the chicken to a heatproof bowl.
  2. Meanwhile, place the tomato, chillies and half the onion in the bowl of a food processor and process until smooth. Add to saucepan with chicken-stock mixture.
  3. Use a fork to coarsely shred the chicken. Return to chicken-stock mixture with kidney beans and half the corn over high heat. Bring to the boil. Reduce heat to medium-low and cook, stirring occasionally, for 20 minutes or until soup thickens. Remove from heat. Taste and season with salt and pepper.
  4. Meanwhile, heat remaining oil in a non-stick frying pan over medium-high heat. Add half the tortilla pieces and cook, turning, for 2 minutes or until crisp. Transfer to a plate lined with paper towel. Repeat with remaining tortilla pieces, reheating pan between batches.
  5. Combine the remaining onion and corn, lime juice and coriander in a small bowl.
  6. Ladle soup among serving bowls. Sprinkle with tortilla and spoon over corn salsa. Serve immediately.

Nutritions of Tortilla Soup

fatContent: 423.269 calories
saturatedFatContent: 9 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 50 grams carbohydrates
fibreContent: 11 grams sugar
proteinContent:
cholesterolContent: 29 grams protein
sodiumContent:

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