Chicken Tortilla Vegetable Soup Food

TORTILLA-VEGETABLE CHICKEN SOUP

Steps:

• Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside., In a 6-qt. stock pot, heat oil over medium-high heat. Add celery, carrot and onion; cook and stir 6-8 minutes or until tender. Stir in chicken, corn, beans, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Serve with tortilla strips and, if desired, cheese.

CHICKEN TORTILLA VEGETABLE SOUP

Steps:

• In a large stock pot, over medium-high heat, add the olive oil, carrots, celery, and onion. Cook and stir occasionally, for 6-8 minutes, or until tender.
• Add the chicken broth, beef broth, tomatoes, black beans, chicken, frozen corn, and all the seasonings into the pot. Mix together. Bring to a boil. Once boiling, reduce heat to low, cover with lid and let it simmer for at least 20 minutes. * I always like to simmer it longer. Closer to 30 minutes.
• Serve with tortilla strips, shredded cheese, and sour cream if wanted. Leftovers store really well, covered, for 3-4 days. Perfect for lunches.

VEGETARIAN TORTILLA SOUP

Steps:

• Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
• Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
• Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
• Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

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.

INSTANT POT® CHICKEN AND VEGETABLE TORTILLA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
• Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

THE BEST CHICKEN TORTILLA SOUP

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.

CHICKEN TORTILLA SOUP

Steps:

• Cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil).
• Bake in a 400-degree oven for about 10 minutes (until crispy).
• Meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent.
• Add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot.
• Add the Mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes.
• In a small bowl, whisk together the flour and water until the mixture is very smooth.
• Pour the flour mixture slowly into the soup, stirring constantly.
• Bring the soup back to a boil and simmer for 5 minutes.
• Add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through.
• Serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.

CHICKEN TORTILLA SOUP (DANNY BOOME--RESCUE CHEF)

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 jalapenos 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 chicken breasts.
• Cook the chicken for 20 to 25 minutes.
• Once the chicken is cooked, remove it from the pot.
• When cool enough to handle shred it and set 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 avocado strips, avocado slices, and cheese.

CHEESECAKE FACTORY CHICKEN TORTILLA SOUP - COPYCAT

Steps:

• Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
• Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
• Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
• Remove chicken from the bone and add to the pot.
• Add cream just to get color and thickness.
• Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.

AUTHENTIC CHICKEN TORTILLA SOUP

Steps:

• Sauté onion and garlic in oil. Stir in 2 tablespoons flour.
• While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. Simmer 10 minutes.
• Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
• Stir in sugar and Tabasco. Simmer 10 minutes.
• Add cheese and let it melt (low heat).
• Crumble tortilla chips into soup and let it set for 15 minutes before serving.
• Serve with additional cheese and tortilla chips, if desired.