Tortilla Soup Recipe With Refried Beans

Authentic Mexican Tortilla Soup A Beautiful Plate

WebOct 9, 2018 · Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender …

1. Using metal tongs, toast the chiles carefully over an open flame (using a gas burner–or alternatively, in a dry cast-iron skillet over medium heat) until they are pliable, slightly blistered, and very fragrant. Set aside on a cutting board to cool. Cut in half, and scrape out and discard the seeds and stems. Cut the chilis into small pieces and place in a high-powered blender (such as a Vitamix) along with the canned fire-roasted tomatoes and their juices. Set aside for later.
2. Heat the olive oil in a large soup pot over medium-low heat. Add the chopped onion and a large sprinkle of kosher salt. Sauté for 8 to 10 minutes, stirring frequently, or until the onions are soft and translucent. Add the chopped garlic and sauté for an additional 30 seconds to 1 minute, stirring continuously, until fragrant. Remove from the heat.
3. Transfer the cooked onion and garlic mixture to the blender with the chilis and fire-roasted tomatoes. Puree the ingredients together, scraping down the blender if necessary, until the chilis have been fully integrated and the mixture is completely smooth and dark orange-red in color.
4. Return the empty soup pot to high heat. Once the pot is very hot, add the pureed tomato chili mixture all at once–it should sizzle immediately when it hits the pan. Continue to cook over high heat for about 4 to 5 minutes, stirring constantly with a spatula, until the mixture thickens and concentrates substantially. It will splutter and bubble a bit. Once ready, the mixture should be slightly darker in color and resemble the thickness of a loose tomato paste.

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Healthy Chicken Tortilla Soup Lil' Luna

WebJan 23, 2020 · Put the enchilada sauce, broth, water, tomatoes, chilies, and seasonings in a large pot and bring to a boil. Turn the heat down and …

1. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
2. Take out the chicken, shred it, and add it back to the soup.
3. Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
4. To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY!

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