Chicken Tortilla Soup Quick Food

CHICKEN TORTILLA SOUP I

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.

CHICKEN-TORTILLA SOUP

Steps:

• In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
• Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
• Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
• Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.

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:

• 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.

QUICK AND EASY CHICKEN TORTILLA SOUP

Steps:

• Heat a large pot over medium heat; grease with cooking spray. Add chicken; cook and stir until browned, about 10 minutes. Stir in broth and cumin. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 20 minutes.
• Stir salsa, lime juice, and cilantro into the pot; simmer until heated through, 5 to 10 minutes more.

EASY CHICKEN TORTILLA SOUP

Steps:

• In 3-quart saucepan, mix beans, broth, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce heat to low. Cook 10 minutes, stirring occasionally to blend flavors.
• Serve with cheese and tortilla chips.

CHICKEN TORTILLA SOUP

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.

EASY CHICKEN TORTILLA SOUP

Steps:

• Heat olive oil and butter in a large pot over medium-high heat. Add onion and bell pepper; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth, hominy, black beans, diced tomatoes, beer, and tomato paste. Stir in shredded chicken. Add garlic powder, cumin, onion powder, chili powder, red pepper flakes, cayenne pepper, salt, and pepper. Bring to a simmer and cook for 20 minutes.
• Ladle into bowls and top with crushed tortilla chips.

CHICKEN TORTILLA SOUP

Steps:

• Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
• Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
• Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

CHICKEN TORTILLA SOUP (QUICK)

Steps:

• Put chicken, corn, chicken broth, black beans, and diced tomatoes in large sauce pan.
• Simmer on medium heat until chicken is is heated.
• Serve with tortillas on the side.

QUICK CHICKEN TORTILLA SOUP

Steps:

• Open the cans of corn, chicken broth, black beans, and salsa.
• Pour everything into a large saucepan or stock pot.
• Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes.
• Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
• Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.

QUICK TORTILLA SOUP

Steps:

• Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.
• Heat remaining tablespoon of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.
• Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.
• Toppings:.
• grated pepper jack cheese.
• diced avocados.
• light sour cream.
• chopped fresh cilantro.
• hot red pepper sauce.
• Make it quick: To speed cooking, heat the broth in the microwave while the onions and garlic are cooking.

THE BEST CHICKEN TORTILLA SOUP EVER

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.

QUICK TORTILLA SOUP

Steps:

• In dutch oven or stock pot, heat olive oil and add onions, garlic, poblano pepper, salt, cumin and coriander and cook for 5 minutes.
• Add tomato paste and cook for 1 minute.
• Add chicken broth, chicken, cilantro and lime juice.
• Simmer for 20 minutes.
• Bake tortilla strips sprayed with Pam and sprinkled with 1 teaspoon Emeril's Essence at 350 degrees for 5 to 10 minutes or until crisp.
• Ladle soup into bowl and top with baked tortilla strips, avocado and chipotle/sour cream mixture.

SUNNY'S EASY CHICKEN TORTILLA SOUP

Steps:

• For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
• For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
• For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

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).