Chicken Or Mushroom Tortilla Soup Food

MUSHROOM TORTILLA SOUP

Mushroom tortilla soup image

Vegetarian mushroom tortilla soup recipe made with assorted mushrooms, cilantro, onions, garlic, jalapeños, tomatoes, spices, vegetable broth, lime juice and served with queso fresco, tortilla chips, and avocado.

Provided by Layla Pujol

Categories Soup

Time 1h

Number Of Ingredients 22

Ingredients

~3 lbs (1.4kg of assorted mushrooms, washed and cleaned)
2 tablespoons of oil
1 medium white or yellow onion (diced (~200grams or 7 ounces))
1 bunch of green onions (finely chopped - save a small amount to add at the end)
1 bunch of cilantro (finely chopped - save a small amount to add at the end)
2 jalapeños (seeds and veins removed, diced)
4 garlic cloves (crushed)
1 tablespoon of paprika
1 tablespoon of ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne pepper (adjust to taste)
5 roma tomatoes (about 1 lb or 450 grams, diced)
4 cups of vegetable broth
2 cups of tomato juice
¼ cup freshly squeezed lime juice
Salt and pepper to taste
Tortilla chips (homemade or store-bought)
Avocado (diced or sliced)
Queso freso (crumbled)
Chopped cilantro and green onions
Lime slices
Jalapeño slices or extra hot sauce (if desired)

Steps:

To prepare the mushrooms, you will need about in 1 cup of diced mushrooms (for the soup base) and the rest should be sliced or chopped into bite size pieces. If there are any very small mushrooms you can leave them whole (if you prefer).
Heat the oil in large soup pot and add the diced mushrooms, let them cook until they release any liquid and then continue cooking until the liquid reduces leaving just the oil which should start to brown the mushrooms.
Add the diced onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, cumin, salt and pepper. Mix well and cook on low heat for about 10 minutes or until all the ingredients are soft.
Add the diced tomatoes and cook for another 10 minutes.
Add the vegetable stock and tomato juice. Bring to a boil, add the mushrooms and cook over low heat for about 10 to 15 minutes. The mushrooms will reduce in size by the time the soup is done.
Stir in the lime juice and remove from the heat. Add some of the chopped cilantro and green onions.
Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.

CHICKEN TORTILLA SOUP I

Chicken Tortilla Soup I image

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

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

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

EASY CHICKEN-MUSHROOM QUESADILLAS

Easy Chicken-Mushroom Quesadillas image

Provided by Ellie Krieger

Categories main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Steps:

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.
Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Facts : Calories 441 calorie, Fat 16 grams, SaturatedFat 7 grams, Cholesterol 51 milligrams, Sodium 1157 milligrams, Carbohydrate 46 grams, Fiber 8 grams, Protein 23 grams, Sugar 8 grams

CHICKEN, RICE AND MUSHROOM SOUP WITH LIME

Chicken, Rice and Mushroom Soup with Lime image

Provided by Food Network

Categories main-dish

Yield 2 servings

Number Of Ingredients 19

Ingredients

3 cups white chicken stock, or 1 1/2 cups frozen concentrated plus 1 1/2 cups water
3/4 cup cooked white or brown rice
1/2 cup shredded cooked chicken
Salt and pepper to taste
10 white mushrooms, wiped clean, trimmed, and sliced thin
3 scallions, sliced thin
1 egg yolk
Juice of 1 lime
Minced fresh herbs, whatever you have around
4 cups brown chicken stock, or 2 cups frozen concentrated and 2 cups water
Salt and pepper to taste
1/2 cup frozen corn kernels, or fresh, cut off 1 cob
1/2 small red onion, peeled and minced
1/2 cup shredded chicken
Juice of 1 lime
1 medium ripe avocado, peeled and sliced
2 Roma tomatoes, cored and cut into chunks
2 tablespoons whole cilantro leaves
10 tortilla chips

Steps:

Bring chicken stock to simmer over medium heat. Stir in rice and chicken shreds. Season to taste with salt and pepper and bring back to the simmer. Add sliced mushrooms and simmer 3 minutes. Add scallions and simmer 1 minute. Whisk together egg yolk and lime juice in small bowl. Ladle some hot soup into bowl containing egg yolk mixture while whisking constantly. Stir this tempered egg mixture into pot and simmer 1 more minute until soup thickens. Serve immediately.
Put chicken stock in small saucepan and bring to a simmer over medium heat. Season with salt & pepper to taste. Stir in corn and onion and cook 1 minute. Stir in chicken shreds and bring back to boil. Add lime juice and remove from heat. Divide avocado, tomato and cilantro between 2 soup bowls. Ladle stock over, dividing solids equally. Garnish with tortilla chips and enjoy.

CHICKEN OR MUSHROOM TORTILLA SOUP

Chicken or Mushroom Tortilla Soup image

Make and share this Chicken or Mushroom Tortilla Soup recipe from Food.com.

Provided by Julie Traynham

Categories Mexican

Time 25m

Yield 6-7 serving(s)

Number Of Ingredients 10

Ingredients

1 onion, chopped
1/2 green pepper, chopped
1/4 cup margarine
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can cream of chicken soup
2 cups chicken broth
1 (10 ounce) can Rotel Tomatoes
24 tortilla chips
3/4 cup grated cheese
cooked chicken (optional) or mushroom (optional)

Steps:

Saute onion and peppers in margarine until tender.
Add soups and broth and simmer for five minutes.
Add tomatoes and chips and simmer for ten minutes.
Top with cheese and serve.

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