CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
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.
MEXICAN TORTILLA CHICKEN SOUP
Steps:
- Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
- Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
- Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
- Yield: 2 quarts
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
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.
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.
AVOCADO SOUP WITH CHICKEN AND LIME
Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
- Ladle soup into bowls and sprinkle with tortilla strips to serve.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 g
CHICKEN TORTILLA SOUP WITH AVOCADO
Chicken tortilla soup with avocado is a dish from the Southwest that, typical to Southwestern cuisine, uses Mexican ingredients. Avocado is not always added, but it adds a fresh, creamy element to complement the soup's usually spicy broth and crisp tortilla strips. This dish can also be stewed for a few hours on low in a Crock-Pot to help develop the flavors. It's a hearty soup that can serve as a full meal instead of just a starter.
Provided by By The Lake
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool and then shred it.
- Pour the olive oil into a large soup pot and saute the onion for a few minutes.
- Stir in the garlic, chicken, corn, green chilies, cilantro, cumin, chili powder, salt and pepper, and cook for a few minutes.
- Stir in the broth, tomatoes, bay leaf and lime juice. Bring the soup to a boil and simmer on low for 30 minutes.
- Prepare tortilla strips while the soup is cooking. Older tortillas will dry out more quickly and remain crisper in the soup. Preheat the oven to 400 degrees F. Lightly spray or brush both sides of the tortillas with vegetable oil. Slice them into thin strips. Spread the strips across a cookie sheet, and bake them for about 10 minutes until they're all crispy, stirring halfway through cooking time.
- Serve the soup in bowls, discarding the bay leaf. Peel, pit and chop the avocado, and sprinkle it into the soup along with the tortilla strips and cheese. Alternatively, place the tortilla strips in the bowl first and serve the soup over them.
- TIPS & WARNINGS: If you have only fresh tortillas, you may need to bake them in the oven longer. Alternatively, you can deep fry both older tortilla strips and fresh tortillas strips that have been dried out in the oven. Drain the fried strips on paper towels before adding to the soup.
CHICKEN TORTILLA AVOCADO SOUP
My adaptation of a popular California-Mexican Soup. Great fun for guests and kids love it too. Pass some favorite Salsa for those who like their food HOT.
Provided by Annie W.
Categories Chicken Breast
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
- Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
- Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
- In individual heat-proof bowls, place two tortillas cut into strips.
- Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
- Place under broiler until cheese melts.
- Remove from oven, top with 1/2 sliced avocado and serve immediately.
CHICKEN AVOCADO SOUP
A very dear friend sent me a wonderful cookbook for the Holidays apply named, "Farmer's Market Cookbook" .This book has wonderful recipes within it's covers and since it is seasonal cookbook; it brings all the farm fresh vegetables to good use. I have poured myself into this book and want to share this adaption of one of the many recipes I have had the pleasure to prepare. This recipe bodes Springtime, as it brings this easy delicious version of this soup right to the table and quickly too. Could be a quick lunchtime respite or on a cool weekend evening when you are to tired to put another pot on the stove. All ingredients are probably right in your cupboard, except; you probably wouldn't have an avocado sitting in your cupboard or cabinet even. But maybe sitting over there on your window sill there is one waiting to be used. Relax! Take a break, take a breather, let life pass you by and enjoy the moment. Easy as peazy and easily halved.
Provided by Andi Longmeadow Farm
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put chicken stock in stock pot. Add jalapeno and bring to boil. Add chicken breasts. Lower heat and simmer for 9 minutes, making sure the chicken is cooked through.
- Lift chicken out of broth with slotted spoon. Let cool and shred chicken using a fork pulling apart pieces. Set aside.
- Pour chicken stock in food processor or blender making sure the jalapeno is in with broth. Process until smooth and return to pot.
- Cut avocado in half, removing the pit, slicing the avocado into 1/4 inch slices. Add to stock along with spring onion and chick peas.
- Return shredded chicken to pot adding salt and pepper and other optional ingredients to taste. Warm gently not disturbing avocado.
- After soup is heated, put into warm bowls adding Tabasco and white pepper and a few extra spring onions to top.
Nutrition Facts : Calories 328.2, Fat 12.2, SaturatedFat 2.2, Cholesterol 37.8, Sodium 478.8, Carbohydrate 32.1, Fiber 8.1, Sugar 1.1, Protein 25.9
CHICKEN SOUP WITH AVOCADO AND CRISPY TORTILLA STRIPS
Categories Soup/Stew Chicken Pepper Kid-Friendly Avocado Jalapeño Tortillas Gourmet Small Plates
Yield Serves 6 as a first course or 4 as a main course
Number Of Ingredients 11
Steps:
- Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
- In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
- Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
- Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
- Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
- Serve soup garnished with tortilla strips.
CHICKEN TORTILLA SOUP WITH AVOCADO
This is a smokey tortilla soup! You can keep the seeds in if you enjoy the heat. Adding more Adobe sauce will give it more smokiness and flavor. So cook to your taste buds.
Provided by Rita1652
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a medium saucepan over medium-high heat. Add the water, onion, and celery and cook until slightly tender, about 3 minutes.
- Add the chicken stock, chicken breast, and chipotle, bring to a boil.
- Add the tortillas and cilantro. Stir to mix. Ladle into 4 bowls, sprinkle with cheese and top with equal amounts of avocado.
Nutrition Facts : Calories 217.9, Fat 13.1, SaturatedFat 3.1, Cholesterol 21, Sodium 70.4, Carbohydrate 17.9, Fiber 5.9, Sugar 1.5, Protein 9.7
INSTANT POT CREAMY AVOCADO CHICKEN SOUP RECIPE BY TASTY
Here's what you need: olive oil, medium yellow onion, green bell pepper, jalapeño, Campbell's® Cream of Chicken Soup, Pace® Avocado Salsa, corn, water, Tyson® Frozen Boneless Skinless Chicken Breast, kosher salt, freshly ground black pepper, avocado, fresh cilantro, tomato, tortilla strip
Provided by Pace
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set the Instant Pot to sauté. Heat the olive oil in the pot, then add the onion, green bell pepper, and jalapeño (if using) and cook until softened, 6 minutes.
- Add the Pace® Avocado Salsa, Campbell's® Cream of Chicken Soup, corn, water, the Tyson® Chicken Breast, salt, and pepper and stir to combine, completely submerging the chicken into the liquid. Turn off sauté mode by pressing cancel. Secure the lid of the Instant Pot, then press the soup/broth button, adjust the pressure to low, and set the cook time to 20 minutes.
- Once the timer goes off, manually turn the vent to release the steam, then remove the lid. Using two forks, shred the chicken completely. Stir the soup to make sure everything is well incorporated.
- Ladle the hot soup into bowls and garnish with sliced avocado, cilantro, chopped tomatoes, and tortilla chips.
- Enjoy!
Nutrition Facts : Calories 458 calories, Carbohydrate 39 grams, Fat 20 grams, Fiber 6 grams, Protein 32 grams, Sugar 5 grams
CHICKEN-AVOCADO TORTILLA SOUP
A spicy tomato-based soup with a Southwestern flair. All of the most popular Mexican flavors bend beautifully in this quick soup.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- In a 5- to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
- Meanwhile, stack tortillas and cut into 1/8-inch-wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- Rinse chicken and cut into 1/2-inch pieces. Peel the avocado, pit, and thinly slice.
- Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 27.8 g, Cholesterol 71.2 mg, Fat 9.9 g, Fiber 6.5 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 1102.4 mg, Sugar 3.3 g
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- Brush corn tortillas with 1 T. olive oil, using more if needed, then cut into small strips. Sprinkle with salt to taste.
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