5 Can Chicken Tortilla Soup Food

5 CAN CHICKEN TORTILLA SOUP

Steps:

• Throw all ingredients into a pot, heat, and serve!
• Sour cream, salsa, green onion, and hot sauce are also great toppings.
• I was told canned chicken may be substituted for fresh chicken, although I have not tried it that way before.
• You may use chicken boullion cubes and water instead of chicken broth.

CHICKEN SOUP

Steps:

• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer, uncovered, for 1 hour. Remove 2 of the chickens and allow to cool slightly. Remove the breast meat from both chickens and set aside. Return the remaining chicken and carcasses to the pot and continue simmering, uncovered, for 3 more hours. Strain the entire contents of the pot through a colander and chill. Remove the surface fat, then reheat the stock as follows, or pack in containers and freeze.
• To serve the soup, return the stock to the pot and reheat, adding the diced carrots, celery, dill, and parsley. Shred the reserved chicken breast meat into large pieces and add to the stock. Simmer over low heat for 5 minutes to cook the vegetables and reheat the chicken. Season, to taste, and serve as is, or ladle each serving over 2 warm Matzo Balls.
• Whisk together the egg yolks, chicken stock, chicken fat, parsley, and salt. Stir in the matzo meal. In the bowl of an electric mixer with a whisk attachment, whip the egg whites with a pinch of salt until they are stiff. Whisk them into the matzo mixture until it is smooth. Refrigerate for at least 15 minutes, or until the mixture is thick.
• Form balls the size of golf balls by shaping them with 2 spoons, rolling them with your hands, or scooping them with a small ice cream scoop. Drop them into simmering chicken stock and cook for 30 minutes, or until fully cooked and puffed, turning once. Remove and serve hot in chicken soup.

CHICKEN TORTILLA SOUP

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.

CHICKEN TORTILLA SOUP

Steps:

• Chicken and Broth: Toast corn tortillas in a 350 degrees F oven until crisp and lightly browned.
• Cool slightly, and break into large pieces.
• Combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.
• Bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
• Remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.
• Set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.
• Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
• Strain the broth into a bowl, discarding the bones, skin, and vegetables.
• Set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.
• Place broth in freezer for 30 minutes, and skim off the solidified fat.
• Refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.
• Before serving the soup, you need to make a serious choice.
• Do you want a lot more flavor and better texture, or do you want less fat?
• If you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.
• If you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.
• Your choice!
• Soup and Garnish: To serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.
• Divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.
• Strain shredded chicken from broth, and divide between bowls.
• Fill each bowl with broth, and sprinkle with a few more tortilla strips.
• Serve immediately, with remaining tortilla strips and lime wedges for garnish.
• Tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.

EASY 5 CAN CHICKEN TORTILLA SOUP

Steps:

• Dump the 5 cans into a stockpot or dutch oven - cook on medium heat 20 minutes to warm through
• chop cilantro
• Serve in bowls with sour cream, cilantro and cheese as condiments. You may also serve jalepenos if desired

CHICKEN TORTILLA SOUP

Steps:

• Boil chicken in pot with bouillon cubes and seasonings. Remove chicken, set aside.
• Add black beans (cleaned), corn, tomatoes and small amount of Cilantro to chicken broth.
• Pull chicken apart and add back to pot of broth. Cook 10 minutes
• Add chips, Avocados, Cilantro to bottom of bowl.
• Pour soup mixture on top of chips, and top with cheese. (If you don't like your chips too soggy add them as needed while eating).

5 OR 6 CAN CHICKEN TORTILLA SOUP

Steps:

• 1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
• 2. This can be done in a slow cooker as well, but it's almost not necessary when it can be complete from start to finish in less than 30 minutes (unless you're like me and prefer to NOT use the canned chicken).
• 3. We serve ours with a dollop of sour cream, shredded Mexican cheese and tortilla chips.

CHICKEN TORTILLA SOUP

Steps:

• Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
• Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

SIX CAN CHICKEN TORTILLA SOUP

Steps:

• Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.