THE BEST CHICKEN TORTILLA SOUP
I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...
Provided by Jill4man
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
- Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
- Enjoy!
- If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
- Simmer for at least an hour so that the flavors mix together.
Nutrition Facts : Calories 398.1, Fat 20.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1729.4, Carbohydrate 25.6, Fiber 7.3, Sugar 10.1, Protein 31.7
THE BEST CHICKEN TORTILLA SOUP EVER
This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.
Provided by kat in ky
Categories Chicken
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, boil chicken until done.
- Cool and debone.
- In a skillet, saute onion in oil.
- Add remaining ingredients and simmer for 45 minute.
- to mingle the seasonings.
- Serve with monteray jack cheese and tortilla chips and avocado.
CHICKEN TORTILLA SOUP
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Provided by Danny Boome
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
BEST CHICKEN TORTILLA SOUP
Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. -Kathy Averbeck, Dousman, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3-1/2 cups.
Number Of Ingredients 21
Steps:
- Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.
Nutrition Facts : Calories 284 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 617mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.
BEST EVER CHICKEN TORTILLA SOUP
A long simmer time is key to this soup. You could simmer for 2 hours... we tasted it then and it was great. But after the additional time, the flavors just blended together even more. The soup's a bit spicy, yet all the flavors shine through. This will definitely warm you up on a cold day.
Provided by Deni Elwood
Categories Chicken Soups
Time 2h15m
Number Of Ingredients 14
Steps:
- 1. Season chicken with salt, pepper, garlic salt, and cumin. Cook in a frying pan with a splash of olive oil over medium heat. Turn as it browns. Cook through and then remove from heat.
- 2. In a soup pot or crock pot add broth, drained beans, drained Mexi-corn, room temp cream cheese, and chiles. Season with cumin, cayenne pepper, salt and pepper and bring to a boil.
- 3. Shred cooled chicken or cube. Add to the soup pot. Add shredded Pepper Jack cheese; season with salt and pepper to taste. Simmer for at least 2 hours for a great blending of flavors. I simmer mine for 4-8 hours.
- 4. Chop the green onions, shred the Pepper Jack cheese. Sprinkle some crushed tortilla chips, then shredded cheese and onions on top of soup when serving.
MEXICAN TORTILLA SOUP
The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.
Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.
CHICKEN TORTILLA SOUP RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 16
Steps:
- In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
- Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
- Add broth, stir and bring to a simmer.
- Add chicken and allow to heat through.
- Serve with a sprinkle of tortilla strips and cilantro.
- Enjoy!
Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams
CHICKEN TORTILLA SOUP I
This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g
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