Chicken Chorizo Tortilla Stoup Food

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CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

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

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

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.

CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)



Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) image

Make and share this Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) recipe from Food.com.

Provided by ShortyBond

Categories     Stocks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb chicken tenders
salt
pepper
3/4 lb chorizo sausage
2 tablespoons extra virgin olive oil
3 garlic cloves, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced
1 (15 ounce) can chopped fire-roasted tomatoes
1 (15 ounce) can dark red kidney beans
2 teaspoons hot sauce
1 quart chicken stock
1 (15 ounce) bag red corn tortilla chips or 1 (15 ounce) bag blue corn tortilla chips
2 cups shredded monterey jack pepper cheese (or any flavor you prefer)
chopped scallion
chopped cilantro
fresh thyme leave

Steps:

  • Preheat medium soup pot over medium-high heat.
  • Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
  • Dice chorizo.
  • Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
  • Cook another 2-3 minutes, then add peppers, onions and potatoes.
  • Cook 5 minutes, then stir in tomatoes, kidney beans and hot sauce.
  • Add chicken stock and bring soup to a bubble.
  • Preheat broiler.
  • Reduce heat and simmer until potatoes are tender (10-12 minutes).
  • Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler.
  • Garnish with scallions and herbs.

Nutrition Facts : Calories 1706, Fat 86.2, SaturatedFat 28.3, Cholesterol 205.1, Sodium 2505.2, Carbohydrate 148.5, Fiber 19.6, Sugar 13.7, Protein 87.7

CHICKEN-CHORIZO TORTILLA SOUP



Chicken-Chorizo Tortilla Soup image

This southern-style chicken tortilla soup is made heartier with chorizo sausage, potatoes, and Cheddar cheese.

Provided by ATCUSA

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 16

1 pound chicken tenders, chopped into bite-sized pieces
1 tablespoon salt, or to taste
1 tablespoon ground black pepper, or to taste
2 tablespoons extra-virgin olive oil
¾ pound chorizo sausage, diced
5 cloves garlic, smashed and chopped, or more to taste
6 small red potatoes, diced
3 jalapeno peppers, seeded and chopped, or more to taste
1 medium onion, chopped
1 (15 ounce) can fire-roasted diced tomatoes
2 teaspoons hot sauce
1 (32 fluid ounce) container chicken broth
1 (14.5 ounce) package tortilla chips, crushed
2 cups shredded Cheddar cheese
1 cup chopped fresh cilantro
4 green onions, chopped

Steps:

  • Preheat a medium-to-large soup pot over medium-high heat. Season chicken with salt and pepper. Add olive oil and chicken to the hot pot. Lightly brown chicken, about 2 minutes. Add chorizo and garlic; cook 2 to 3 minutes.
  • Add potatoes, jalapeno peppers, and onion to the pot. Cook for 5 minutes. Stir in tomatoes and hot sauce. Add chicken broth and bring to a bubble, about 5 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.
  • Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.
  • Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.
  • Garnish each bowl with cilantro and green onions.

Nutrition Facts : Calories 774 calories, Carbohydrate 61.7 g, Cholesterol 99.8 mg, Fat 42.9 g, Fiber 6.3 g, Protein 36.9 g, SaturatedFat 14.5 g, Sodium 2340 mg, Sugar 4.5 g

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

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.

FIESTA CHORIZO-CHICKEN SOUP



Fiesta Chorizo-Chicken Soup image

Just place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.-Kathy Rodenbeck, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 18

1 pound uncooked chorizo, casings removed, or bulk spicy pork sausage
2 cups sliced fresh carrots
1 medium onion, chopped
4 garlic cloves, minced
1 pound boneless skinless chicken breasts, cubed
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
3 medium sweet potatoes, peeled and cubed
1 package (10 ounces) frozen corn
1 medium sweet red pepper, chopped
1 carton (32 ounces) reduced-sodium chicken broth
1 can (16 ounces) butter beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (5-1/2 ounces) reduced-sodium V8 juice
1 teaspoon hot pepper sauce
2 cups fresh spinach, chopped

Steps:

  • Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.

Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1190mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.

CHICKEN AND CHORIZO TORTILLA SOUP



Chicken and Chorizo Tortilla Soup image

A updated version of your favortie mexican restaurant's Chicken Tortilla Soup - with a little more oomph! A perfect way to celebrate Cinco de Mayo.

Provided by khartway

Categories     Vegetable

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 23

1 lb chicken tenders, cubed
1/2 lb spanish chorizo, casing removed, diced
1 yellow onion, chopped
5 stalks celery, chopped
4 carrots, chopped
1 (15 ounce) can kernel corn
4 dried anaheim chilies
2 cups chicken stock
4 tablespoons butter
2 tablespoons oil
1 tablespoon Worcestershire sauce
1 (15 ounce) can diced tomatoes and green chilies
1 (7 ounce) can tomato sauce
3 bay leaves
7 ounces medium vermicelli
1 lime, zested and juiced, and quartered
4 ounces shredded cheddar cheese
1/4 cup sour cream or 1/4 cup plain Greek yogurt
2 teaspoons Lawry's baja chipotle sauce with lime juice
2 cups broken tortilla chips
salt
pepper
2 tablespoons parsley

Steps:

  • In a large sauté pan heat 2 TB butter and 1 TB oil.
  • Add onions and celery and sauté until tender.
  • Add dried Anaheim chilies to a separate pot and cover with water, heat to boiling, reduce to simmer.
  • Add carrots to onion and celery mixture and continue to sauté until golden and slightly tender.
  • Meanwhile, add chilies and all liquid into a blender and blend until completely smooth.
  • Add blended chili mixture to the sautéing vegetable mixture and deglaze.
  • Add chopped chicken and diced chorizo and stir well to incorporate.
  • In another sauté pan add remaining butter and oil and add entire package of vermicelli and stir constantly for 1-2 minutes until noodles are slightly golden and nutty.
  • Add chicken stock to vermicelli and stir - reduce to simmer for 5-6 minutes or until al dente.
  • Add noodles and all the liquid into the large soup pot.
  • Add the tomatoes, corn, tomato sauce, Worcestershire sauce, chipotle sauce, salt, pepper, bay leaves, chopped parsley, lime zest and juice of 1/2 of the lime - stir well and reduce to simmer.
  • Allow soup to simmer for 10 - 15 minutes.
  • Serve with cheese, chips, sour cream, and splash of lime.

Nutrition Facts : Calories 458.6, Fat 20.3, SaturatedFat 7.7, Cholesterol 68.9, Sodium 941.7, Carbohydrate 47.6, Fiber 4.9, Sugar 8.7, Protein 24.1

CHICKEN, CHORIZO & TORTILLA SOUP



Chicken, Chorizo & Tortilla Soup image

Make and share this Chicken, Chorizo & Tortilla Soup recipe from Food.com.

Provided by TiaZia

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb chicken tenders, chopped in small pieces
salt & fresh ground pepper, to taste
3/4 lb chorizo sausage, diced
2 tablespoons olive oil
2 garlic cloves, minced
1 medium red bell pepper, finely chopped
1 medium onion, finely chopped
1 (15 ounce) can dark red kidney beans, drained
2 teaspoons hot sauce (I like Chulula)
1 (15 ounce) can fire-roasted tomatoes, chopped
1 quart chicken broth
2 cups tortilla chips, crushed, for topping
2 cups monterey jack pepper cheese, shredded, for topping

Steps:

  • Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
  • Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
  • Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat & simmer 5 minutes.
  • Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.

Nutrition Facts : Calories 1065.9, Fat 64.6, SaturatedFat 25.5, Cholesterol 197.9, Sodium 2507, Carbohydrate 44.8, Fiber 10.8, Sugar 6.5, Protein 75.2

MEXICAN CHICKEN TORTILLA SOUP



Mexican chicken tortilla soup image

A hearty Central American soup with complex flavours and textures. If you can make it the day before serving, the flavours will intensify

Provided by Cassie Best

Categories     Main course, Soup, Supper

Time 2h

Number Of Ingredients 19

1.2kg whole chicken
5 fat red chillies , 4 left whole but pierced a few times with a sharp knife, 1 sliced, to serve
2 dried ancho chillies
1 garlic bulb , cut in half through the centre horizontally
bunch coriander , stalks and leaves separated
1 cinnamon stick
3 tbsp vegetable oil
2 large onions , chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
2 x 400g cans tomatoes
1 tsp sugar
320g can sweetcorn , drained
400g can black beans , drained
zest and juice 2 limes
4 corn tortilla , quartered and cut into strips
2 avocados
200g feta or queso fresco, crumbled, to serve

Steps:

  • Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
  • Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
  • Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
  • While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
  • Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium

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