EASY AND TASTY CHICKEN TORTILLA SOUP
In my trials to find a great chicken tortilla soup recipe, I came up with this. It's fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!
Provided by ShannyBanany
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 5
Number Of Ingredients 18
Steps:
- Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 46.4 g, Cholesterol 96.9 mg, Fat 20.1 g, Fiber 7.4 g, Protein 40.3 g, SaturatedFat 5.3 g, Sodium 3036.6 mg, Sugar 6.3 g
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
THE EASIEST AND BEST CHICKEN TORTILLA SOUP
Our family favorite chicken tortilla soup! Muy delicioso--very delicious--and so simple, quick, and easy to make using pantry items. Less than 45 minutes from start to finish, so a great weeknight meal. I sometimes add a can of petite diced tomatoes plus an extra can of corn to s-t-r-e-t-c-h this soup to feed a few extra guests, or you can simply double the recipe to feed a large group. Season to taste with salt & pepper, cumin and chili powder (I use a pinch of each). Don't skip the fresh garnishes of lime, avocado, cilantro, shredded cheese and sour cream---they really make this soup. This soup makes great leftovers. Enjoy!
Provided by BecR2400
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
- Remove chicken from pot and place on a cutting board.
- Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
- Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
- Serve while hot. Also good reheated the next day.
- Garnish with a squeeze of fresh lime and your favorite toppings.
Nutrition Facts : Calories 291.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 29.7, Sodium 559.5, Carbohydrate 40, Fiber 6.6, Sugar 4.3, Protein 19.7
EASY AND DELICIOUS CHICKEN TORTILLA SOUP !
This recipe originally came from Pastor Tom Brown, but i edited some ingredients for the sake of simplicity. I made this soup for a dinner party and everyone loved it! In my opinion it rivals in quality to my favorite tortilla soup which is made at Casa Guiardos. This recipie makes a lot, but it stays good if stored properly. Dont worry, this recipe is more simple to make than it looks like at a glance. Enjoy
Provided by Chef Cook-Em-Up
Categories Chicken Breast
Time 40m
Yield 1 Big Pot of Soup, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth.
- Put mixture into a large pot with chicken broth, chicken and drained peppers.
- Bring to boiling; cover and simmer for 20 minutes.
- Serve hot with crunched tortilla chips in a bowl with cheese and sour cream .
Nutrition Facts : Calories 215.6, Fat 9.5, SaturatedFat 2.7, Cholesterol 54.5, Sodium 822.2, Carbohydrate 8, Fiber 1.9, Sugar 4.7, Protein 23.8
SPEEDY CHICKEN TORTILLA SOUP
One of the gals from college gave me this recipe. She and I used to swap out on cooking meals because we were the only ones who like to cook on our floor. I was thumbing through my recipes working on "Culinary Corner" for the easy winter soups article. It was SOOO filling and good. At the time, I thought it was different and really, I'm really leery about trying new stuff. VERY quick and easy for you Mom's who need something fast!
Provided by Redneck Epicurean
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the broth, picante sauce/salsa, garlic powder, tomatoes and in saucepan. Heat to a boil. Cook over low heat 5 minute.
- Add chicken and heat through.
- Ladle the soup into bowls and top with crushed tortilla chips and cheese.
Nutrition Facts : Calories 730.7, Fat 36.6, SaturatedFat 9.6, Cholesterol 69, Sodium 1612.4, Carbohydrate 70.2, Fiber 6.6, Sugar 5.5, Protein 33.3
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.
Provided by Katie Aubin
Categories Sides
Time 1h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
- Season the chicken thighs on both sides with salt and the oregano.
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
- Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
- Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
- Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
- Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
- Enjoy!
Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams
CHICKEN TORTILLA SOUP (FAST AND CHEAP!)
This is how my Mother-in-Law taught me to make tortilla soup. It's a great use of leftovers and a very quick meal for a bunch! The serranos are VERY hot and will burn skin and eyes, so use caution.
Provided by MommyMakes
Categories Lunch/Snacks
Time 29m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot add as much water or chicken broth as desired for the quantity of soup you need.
- Add boullion, spices, soup and tomatoes (including liquid), onion, chicken, and some of the peppers (reserve some for garnish, if you have mild soup eaters do not add serranos at all, allow individuals to add them to their bowl) and some of the cilantro (reserving some for garnish).
- Heat soup through and allow to simmer until ready to serve.
- To serve, place desired amount of crushed tortilla chips, shredded cheese and peppers in an individual bowl. Top with hot soup. Sprinkle with chopped cilantro.
- Top additionally with avocado, corn, cooked rice, sour cream, or any other toppings you enjoy!
Nutrition Facts : Calories 134.5, Fat 4, SaturatedFat 1, Cholesterol 35.4, Sodium 870.6, Carbohydrate 11.3, Fiber 1.8, Sugar 6.6, Protein 13.8
SPICY CHICKEN TORTILLA SOUP
Quick and easy chicken tortilla soup.
Provided by frankp
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
Steps:
- Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
- Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
- Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
- Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
- Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
- Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
- Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 31.4 g, Cholesterol 70.1 mg, Fat 26.2 g, Fiber 4.1 g, Protein 25.2 g, SaturatedFat 11.4 g, Sodium 2739.5 mg, Sugar 5.4 g
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
PILLSBURY SLOW COOKER CHICKEN TORTILLA SOUP
My Youngest Daughter knows how I love recipe books and brought me home this smallish paperback Pillsbury Slow-Cooker Recipe Book where I found this recipe. It is easy peasy, the fragrance whilst it cooked made the house smell so amazing, and the flavor was so very delicous. I have found myself a new comfort food!!! The recipe suggests for a nutricious option adding a thinly sliced zucchini to the soup ingredients. It also states 4 servings, but I found that we had leftovers with four servings which I am NOT complaining about.
Provided by Chabear01
Categories Low Cholesterol
Time 8h15m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Spray 3 1/2 to 4 quart slow cooker with cooking spray. In cooker mix all soup ingredients except cilantro.
- Cover and cook on low heat setting for 6 to 8 hours.
- Stir in Cilantro and increase heat setting to high. Cook 15 minutes longer.
- Serve with the garnishes, or add your own twist to this with your favorite items.
- ***Note***.
- So you have last minute dinner plans and didn't start this in the slow cooker? I have made this in a large soup kettle on the stove allowing to cook for approximately 3-4 hours and still wound up with the same delicious and tasty soup. Give it a try either way.
Nutrition Facts : Calories 292.3, Fat 6.4, SaturatedFat 1.3, Cholesterol 72.6, Sodium 1085, Carbohydrate 26, Fiber 5.7, Sugar 8.1, Protein 33.5
CHICKEN TORTILLA SOUP RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 16
Steps:
- In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
- Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
- Add broth, stir and bring to a simmer.
- Add chicken and allow to heat through.
- Serve with a sprinkle of tortilla strips and cilantro.
- Enjoy!
Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams
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5/5 (1)Total Time 1 hrCategory SoupsCalories 429 per serving
- Use a sharp knife and cut the tortillas into thin 1/2-inch by 3-inch strips. Place the strips in a single layer on the prepared baking sheet. Spray lightly with cooking spray and sprinkle with salt.
- Bake at 375 for 15 minutes, until tortilla strips are crisp and lightly browned. Remove from the oven and set aside.
- Meanwhile, heat oil in a large soup pot over medium heat. Add the onion and jalapeño pepper and cook for about 5 minutes, stirring frequently, until the onion is tender. Add the garlic and cook for an additional 30 seconds.
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5/5 (5)Category Gluten-FreeCuisine MexicanTotal Time 1 hr 30 mins
- Coat the bottom of a large stockpot or dutch oven with olive oil, then warm on the stove over medium heat. Sauté onion, celery, and carrots until they soften, about 8 minutes.
- Add garlic, jalapeño, cumin, and coriander, and stir to combine. Sauté for another two minutes, then add the chicken breast halves. Season liberally with salt and pepper, then pour chicken broth and tomatoes over chicken to cover. If the chicken isn't submerged, add water to cover. Add cilantro and tortilla strips.
- Bring to a boil, then reduce heat and let it all simmer for about 30 minutes. Cut into one piece of chicken to test for doneness. When the chicken is cooked through, remove from the soup pot and let cool on a cutting board for a few minutes. When cool enough to handle, remove and discard skin and bones, then use two forks to shred the chicken (or alternately, try my new stand mixer technique for shredding chicken that I demonstrate in this IGTV! Game-changing.) Return shredded chicken to pot and rewarm.
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- Heat oil in a large pot or Dutch oven. Add onions and garlic and sauté on medium heat until onions are almost translucent, about 5 minutes.
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