Easy Tortilla Soup Food

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EASY CHICKEN TORTILLA SOUP



Easy Chicken Tortilla Soup image

This easy Mexican-style stew is loaded with roasted chicken, black beans, hominy, and zesty spices and seasonings. Garnish with Cheddar or Colby Jack cheese, cut scallions, avocado slices, and/or sour cream.

Provided by Adam Torreano

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 19

1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
1 green bell pepper, chopped
4 cups chicken broth
1 (15.5 ounce) can hominy
1 (15 ounce) can black beans, drained
1 (14.5 ounce) can diced tomatoes
1 (12 fluid ounce) can or bottle beer
½ (6 ounce) can tomato paste
1 roasted chicken, skin discarded, meat removed from bones and shredded
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon red pepper flakes
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 cup crushed tortilla chips

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.

Nutrition Facts : Calories 465.6 calories, Carbohydrate 28.9 g, Cholesterol 98 mg, Fat 21.2 g, Fiber 7.1 g, Protein 35.4 g, SaturatedFat 5.9 g, Sodium 1203.4 mg, Sugar 6 g

TORTILLA SOUP



Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Steps:

  • Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
  • While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
  • Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

CLASSIC TORTILLA SOUP



Classic Tortilla Soup image

Provided by Marcela Valladolid

Time 56m

Yield 6 servings

Number Of Ingredients 14

4 cloves garlic, unpeeled
4 large plum tomatoes
1 small white onion, or a 1-inch-thick slice of a large white onion, peeled
1 medium dried New Mexico chile, stemmed, seeded and torn into large pieces
2 corn tortillas, torn into 1-inch pieces
6 cups chicken broth
Salt and freshly ground black pepper
Vegetable oil, for shallow frying
6 corn tortillas, cut into 1/2-inch-wide strips
Mexican sour cream or regular sour cream
2 avocados, peeled and diced into 1/2- inch cubes or slices
Queso fresco or mild feta, crumbled
Fresh cilantro
Lime wedges

Steps:

  • For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
  • For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
  • To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.

EASY TORTILLA SOUP



Easy Tortilla Soup image

This soup comes together in no time! Crunchy tortilla strips add some great texture for a perfect lunch or dinner.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 25m

Yield 6

Number Of Ingredients 10

3 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch)
Cooking spray
1 large red onion, chopped (1 cup)
1 can (10 oz) Old El Paso™ red enchilada sauce
2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
2 cups chopped deli rotisserie chicken (from 2-lb chicken)
1/4 cup chopped fresh cilantro
1 medium avocado, pitted, peeled and diced
1 lime, cut into fourths
1/2 cup sour cream

Steps:

  • Heat oven to 400°F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
  • Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.

Nutrition Facts : Calories 150, Carbohydrate 12 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 2 g, TransFat 0 g

SUPER SIMPLE TORTILLA SOUP



Super Simple Tortilla Soup image

This smoky soup is chock-full of shredded chicken, sweet corn and diced tomatoes

Provided by ReadySetEat

Categories     Main Dish, Soup/Stew/Chili

Time 15m

Yield 6

Number Of Ingredients 7

2 cans (14 oz each) chicken broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes in Sauce, undrained
1 cup Birds Eye® Sweet Kernel Corn
1-1/2 cups shredded cooked chicken
1 teaspoon chipotle-flavored hot pepper sauce
1 cup tortilla chips, broken
Shredded Cheddar cheese, sliced green onions, cilantro sprigs and chopped peeled avocado, optional

Steps:

  • Combine broth, undrained tomatoes and corn in medium saucepan.
  • Bring to a boil over high heat. Reduce heat to medium-low; stir in chicken and hot pepper sauce. Simmer 5 minutes or until hot, stirring occasionally.
  • Top with tortilla chips. Garnish with cheese, onions, cilantro and avocado, if desired.

Nutrition Facts : @id https, Calories 136 calories

EASY CHICKEN TORTILLA SOUP



Easy Chicken Tortilla Soup image

This simple and flavorful Easy Chicken Tortilla Soup comes together in a snap! (That means dinner is on the table in under half an hour.) Beans, chicken and tomatoes cook in broth that takes on some big flavor, thanks to Old El Paso™ taco seasoning. Top your savory soup with cheese and crushed tortilla chips for a delicious, warm meal.

Provided by Pillsbury Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 can (16 oz) Old El Paso™ Traditional Refried Beans
2 cups Progresso™ unsalted chicken broth
1 can (14.5 oz) petite diced tomatoes
2 cups shredded deli rotisserie chicken
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/4 cup shredded Cheddar cheese (1 oz)
1 cup crushed tortilla chips

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.

Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 3 g, TransFat 0 g

TORTILLA SOUP



Tortilla Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low-sodium chicken broth
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro leaves
1/4 cup freshly squeezed lime juice (from about 2 limes)
About a dozen corn tortilla chips, broken a bit
Lime wedges, optional

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 5 minutes. Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes. Add the corn and cook for 5 minutes more.
  • Pull the saucepan from the heat and stir in the tomato, chicken, cilantro and lime juice. Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with lime wedges if using.

Nutrition Facts : Calories 275 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 402 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 21 grams, Sugar 4 grams

EASY AND TASTY CHICKEN TORTILLA SOUP



Easy and Tasty Chicken Tortilla Soup image

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

4 cups water
3 cubes chicken bouillon
1 onion, chopped
1 banana pepper, seeded and diced
1 (15.5 ounce) can hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chilies, undrained
1 (14.5 ounce) can diced tomatoes, undrained
2 (10.75 ounce) cans cream of chicken soup
2 (12.5 fl oz) cans white chicken, drained
4 ½ teaspoons garlic powder
3 tablespoons lime juice
5 dashes hot pepper sauce (such as Frank's RedHot®)
3 tablespoons dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste

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

TORTILLA SOUP



Tortilla Soup image

Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

1 medium tomato, quartered
1 can (14-1/2 ounces) whole tomatoes, undrained
1 small onion, quartered
1 garlic clove
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 corn tortillas (6 inches)
1/4 cup canola oil
Sour cream
Shredded cheddar or Monterey Jack cheese

Steps:

  • Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

Nutrition Facts : Calories 269 calories, Fat 16g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1018mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

EASY CHICKEN TORTILLA SOUP -- CROCK POT



Easy Chicken Tortilla Soup -- Crock Pot image

This is a really easy to put together chicken soup with a twist that uses ingredients that I almost always have available in freezer/pantry.

Provided by iewe7726

Categories     Tex Mex

Time 8h10m

Yield 6 serving(s)

Number Of Ingredients 7

4 boneless chicken breasts, cut into bite size pieces
2 (15 ounce) cans black beans
2 (15 ounce) cans Rotel Tomatoes
1 cup salsa
1 (4 ounce) can diced green chilies
1 (14 1/2 ounce) can tomato sauce
tortilla chips (optional)

Steps:

  • Combine all ingredients into crockpot and cook on low for 8-10 hours.
  • Right before serving, top with crushed tortilla chips.
  • Other toppings can include things like sour cream, shredded cheese, etc.

Nutrition Facts : Calories 354.9, Fat 9.8, SaturatedFat 2.8, Cholesterol 61.9, Sodium 1474.6, Carbohydrate 36.8, Fiber 10.9, Sugar 4.8, Protein 31.9

EASY MEXICAN TORTILLA SOUP



Easy Mexican Tortilla Soup image

I'm so excited about this recipe. It's the perfect combination - easy, healthy, AND delicious! And it makes plenty of leftovers for lunches or to freeze for later.

Provided by licked_cupcake

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 20

1 large white onion
4 garlic cloves, minced
1 tablespoon olive oil
1 bell pepper, chopped
1 jalapeno pepper, chopped
1 (28 ounce) can crushed tomatoes
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon paprika
4 cups chicken broth or 4 cups stock
1 (10 ounce) bag frozen corn
1 (15 ounce) can black beans
1 (14 ounce) can hominy or 1 (14 ounce) can chickpeas
1 lb shredded cooked chicken
1/2 cup chopped fresh cilantro
tortilla chips
1/2 sliced avocado (optional)
1 lime (optional)
8 ounces shredded monterey jack cheese (optional)

Steps:

  • Cook and shred 1 lb chicken. There are many ways to do this. I boiled chicken breasts until the internal temperature reached 160, then took two forks and shredded the breasts by hand.
  • Chop onions, chop peppers, chop cilantro, and mince garlic.
  • Saute onion and garlic in oil until soft, add peppers halfway through.
  • Stir in chili powder, oregano, paprika, cumin, tomatoes, and chicken broth/stock. Bring to a boil, simmer for 5 to 10 minutes.
  • Stir in corn, hominy, black beans, cilantro, and chicken. Simmer for 10 minutes.
  • Serve with tortilla chips, and optional toppings such as avocado, limes, shredded monterey jack cheese, or chopped green onions.

Nutrition Facts : Calories 294.9, Fat 7.5, SaturatedFat 1.7, Cholesterol 42.6, Sodium 660.7, Carbohydrate 34.8, Fiber 8.3, Sugar 2.6, Protein 24.1

EASY MEXICAN TORTILLA SOUP



Easy Mexican Tortilla Soup image

This easy Mexican tortilla soup features fried tortilla strips in a tomato-based broth seasoned with pasilla chiles. Delicious served as tradition dictates: with panela cheese and avocado.

Provided by Carlos Campos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 55m

Yield 8

Number Of Ingredients 12

8 (6 inch) corn tortillas
3 tablespoons avocado oil, divided
1 small onion, finely chopped
3 pasilla chiles - seeded, deveined, and cut into strips
1 small small onion, finely chopped
4 tomatoes, seeded and diced
2 sprigs fresh mint
1 sprig fresh oregano
2 quarts chicken broth
2 teaspoons chicken bouillon granules
2 avocados, diced
1 (8 ounce) package Mexican queso fresco, diced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
  • Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
  • Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
  • Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

Nutrition Facts : Calories 270.8 calories, Carbohydrate 24.5 g, Cholesterol 14.3 mg, Fat 16.9 g, Fiber 6.9 g, Protein 8.2 g, SaturatedFat 3.3 g, Sodium 1112.1 mg, Sugar 4.3 g

EASY 30-MINUTE HOMEMADE CHICKEN TORTILLA SOUP



Easy 30-Minute Homemade Chicken Tortilla Soup image

Chicken, tomatoes, corn, black beans, avocado, cheese, and addictively crunchy tortilla strips! Fast, easy weeknight meal, and better than from a restaurant!!

Provided by Averie Sunshine

Categories     Soup

Time 30m

Number Of Ingredients 23

10 small corn tortillas, cut into 1/4-inch wide strips
2 tablespoons olive oil
1 teaspoon kosher salt, or to taste
2 tablespoons olive oil
1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion)
1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference)
4 garlic cloves, peeled and finely minced
32 ounces (4 cups) low-sodium chicken broth
two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
one 15-ounce can black beans, drained and rinsed
2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)
1 1/2 cups corn (I used frozen straight from the freezer, fresh may be substituted)
1 tablespoon lime juice
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or to taste
1 teaspoon black pepper
1 teaspoon smoked paprika (regular paprika may be substituted)
1/4 teaspoon cayenne pepper, optional and to taste
1/3 cup fresh cilantro leaves, finely minced
diced avocado for serving, optional for serving
shredded cheese, optional for serving
sour cream, optional for serving

Steps:

  • Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
  • Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
  • While strips bake, begin making the soup.
  • To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
  • Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
  • Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
  • Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
  • Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you'll adjust the salt and seasoning levels at the end.
  • Add the cilantro and boil 1 minute.
  • Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
  • Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

Nutrition Facts : Calories 737 calories, Carbohydrate 79 grams carbohydrates, Cholesterol 90 milligrams cholesterol, Fat 33 grams fat, Fiber 18 grams fiber, Protein 39 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 7755 grams sodium, Sugar 21 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 21 grams unsaturated fat

EASY TORTILLA SOUP



Easy Tortilla Soup image

A friend passed this on to me. It is wonderful besides being so easy.

Provided by SIKES

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Yield 2

Number Of Ingredients 5

2 (10.5 ounce) cans condensed chicken and rice soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can tomato sauce
8 ounces tortilla chips
4 ounces shredded Cheddar cheese

Steps:

  • In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

Nutrition Facts : Calories 976.9 calories, Carbohydrate 103.6 g, Cholesterol 74.4 mg, Fat 50.2 g, Fiber 10.5 g, Protein 34 g, SaturatedFat 16.3 g, Sodium 3959.5 mg, Sugar 6.4 g

SUNNY'S EASY CHICKEN TORTILLA SOUP



Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt
1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken
1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)

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.

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  • Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.


EASY CHICKEN TORTILLA SOUP - FAMILY FOOD ON THE TABLE
Preheat the oven to 375. Line a baking sheet with foil and lightly spray with cooking spray. Use a sharp knife and cut the tortillas into thin 1/2-inch by 3-inch strips. Place the …
From familyfoodonthetable.com
Reviews 2
Category Soups
Cuisine American
Total Time 1 hr
  • 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.


EASY 20 MINUTE CHICKEN TORTILLA SOUP - CHEF SAVVY
Add oil to a large saucepan. Add in onion and saute for 2-3 minutes. Add in garlic and cook for 1 minute. Pour in chicken broth, enchilada sauce, crushed tomatoes, black …
From chefsavvy.com
4.9/5 (11)
Total Time 30 mins
Category Main Course, Soup
Calories 225 per serving
  • Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper.


EASY CHICKEN TORTILLA SOUP RECIPE - SUGAR & CLOTH
More Easy Chicken Recipes. Chicken tortilla soup is seriously a homey comfort food that whole family approves of. For more easy chicken recipes, check out a few of our …
From sugarandcloth.com
5/5 (12)
Total Time 1 hr
Category Dinner
Calories 275 per serving
  • Begin by preparing your ingredients: Chop the bell peppers and onion into about ½” pieces, chop or shred your chicken, mince the garlic and dice the jalapeño finely. Open the can of diced tomatoes and black beans, then drain and rinse the black beans in a colander or large strainer. Shred or tear your cilantro and set it aside.
  • In a large pot, heat the olive oil over medium high heat and add the onion and bell pepper. Cook until they are tender, about 5 minutes.
  • Put all of the ingredients in the crockpot except for the cooked chicken, black beans, and cilantro. Cook on low for 2-3 hours.


THIS EASY CHICKEN TORTILLA SOUP RECIPE IS YOUR NEW ...
The other day, I had a shocking realization: after 10 years of writing recipes for this site, I’ve somehow neglected to share my absolute best and surprisingly easy chicken tortilla …
From camillestyles.com
5/5 (5)
Category Gluten-Free
Cuisine Mexican
Total 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.


VEGETARIAN TORTILLA SOUP (EASY RECIPE!) - THE ENDLESS MEAL®
Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Toss the tortilla strips with 1 tablespoon of oil and a generous pinch of salt. Spread evenly on the baking sheet, being careful not to overcrowd. Bake for …
From theendlessmeal.com
5/5 (6)
Calories 419 per serving
Category Soup


MAKE THESE EASY CHICKEN TORTILLA SOUP RECIPES IN YOUR ...
Easy Chicken Tortilla Soup (Crock-Pot or Stovetop) We love recipes from The Passionate Penny Pincher! They are usually quick, easy, and use ingredients that most people already have on hand in the ...
From simplemost.com
Author Marie Rossiter


KETO CHICKEN TORTILLA SOUP RECIPE (EASY!) | WHOLESOME YUM
Heat the olive in a dutch oven over medium-high heat. Add the garlic, onion, and bell peppers and saute for 3-5 minutes, until the onion is translucent and the bell peppers have softened. Add the diced jalapeno, chicken broth, fire roasted tomatoes, chicken breast, and the remaining spices and bring to a boil.
From wholesomeyum.com
5/5 (19)
Calories 374 per serving
Category Main Course


EASY VEGAN TORTILLA SOUP - FOOD BANJO
This tortilla soup is so easy to make. First, just dice up your onion. Then, add your olive oil to a big stew pot, and then add your onion. Saute until your onion is cooked through and translucent. Add your spices, mix around for a minute, then add the crushed tomatoes, vegetable broth and beans. Add the salt and pepper. Stir everything together.
From foodbanjo.com
Cuisine American
Category Main Course, Soup, Vegan
Servings 4


10+ EASY TORTILLA SOUP RECIPES - HOW TO MAKE HOMEMADE ...
2 of 12. Chili's Chicken Enchilada Soup. Recreate this Chili's fave from the comfort of your own home. Get the recipe from Delish. Parker Feierbach. 3 of 12. Slow-Cooker Chicken Tortilla Soup ...
From delish.com
Occupation Lifestyle Editor
Estimated Reading Time 2 mins


TORTILLA SOUP | FOOD & WINE
Green Tortilla Soup. Go to Recipe. This fun variation on tortilla soup has a heavy dose of green, thanks to tomatillo sauce, green pepper, …
From foodandwine.com
Estimated Reading Time 2 mins


TORTILLA SOUP - FORKS OVER KNIVES
Line a baking sheet with parchment paper. Cut the tortillas into ¼-inch strips and spread on the baking sheet. Bake until crispy, 20 to 25 minutes. Set aside. Meanwhile, place the tomatoes, bell peppers, mushrooms, onion, garlic, cumin powder, chipotle chiles, cilantro sprigs, and 1 cup water in a large soup pot or Dutch oven.
From forksoverknives.com
5/5 (2)
Total Time 1 hr 5 mins


EASY CHICKEN TORTILLA SOUP - FOOD FUN & FARAWAY PLACES
Pour chicken broth in slow cooker and turn on to medium. Allow broth to heat. Add garlic powder and taco seasoning, stirring to mix. Add diced onion, corn, beans, and fire roasted tomatoes with broth. Stir. Add shredded chicken. Stir. Add salt & pepper to taste. Let the slow cooker work its magic for 3-4 hours.
From kellystilwell.com
5/5 (1)
Total Time 4 hrs 20 mins
Category Dinner
Calories 679 per serving


10 BEST SIMPLE CHICKEN TORTILLA SOUP RECIPES - YUMMLY
Chicken Tortilla Soup Glitter and Graze. coriander powder, cheese, chopped cilantro, paprika, corn tortillas and 11 more.
From yummly.com


TORTILLA SOUP INGREDIENTS - ALL INFORMATION ABOUT HEALTHY ...
5-Ingredient Chicken Tortilla Soup - The Modern Proper new themodernproper.com. Our super fast, five-ingredient chicken tortilla soup recipe is as easy as: Dump all of the ingredients—shredded chicken, corn, enchilada sauce, tomatoes and stock—into a big pot. Bring the soup to a boil, then simmer for about 15 minutes so the flavors meld, and the chicken gets …
From therecipes.info


EASY HAMBURGER TORTILLA SOUP RECIPES | SPARKRECIPES
Unstuffed peppers - low carb - Crockpot. Only 99 cals/1 cup serving! Healthy, low carb, low cal. low fat recipe. Prepare this fast, easy, delicious recipe in the crockpot.
From recipes.sparkpeople.com


TORTILLA SOUP RECIPES - FOOD NETWORK
Simmer Trisha Yearwood's Chicken Tortilla Soup recipe, from Trisha's Southern Kitchen on Food Network, with a jar of salsa, fajita seasoning and canned veggies. All Tortilla Soup Recipes Ideas ...
From foodnetwork.com


EASY CHICKEN TORTILLA SOUP RECIPE - ALL INFORMATION ABOUT ...
Easy Chicken Tortilla Soup Recipe - Food.com trend www.food.com 1 teaspoon olive oil 1 onion, chopped 2 garlic cloves, minced 2 cups shredded cooked chicken breasts (about 10 oz) 1 1 ⁄ 2 cups frozen whole kernel corn 1 ⁄ 4 cup dry white wine 1 teaspoon chopped seeded jalapeno pepper 1 teaspoon chili powder 2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth 2
From therecipes.info


10 BEST SIMPLE TORTILLA SOUP RECIPES | YUMMLY

From yummly.com


EASY TORTILLA SOUP RECIPE : GLORIOUS SOUP RECIPES
8 ounces tortilla chips; 4 ounces shredded Cheddar cheese; Directions. In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.
From glorioussouprecipes.com


EASY 30-MINUTE CHICKEN TORTILLA SOUP | FOODTALK
Add the chicken broth, salsa, and frozen corn. Bring to a boil. Once boiling, reduce the heat to low. Add the chicken and black beans. Simmer for 15 to 20 minutes. Ladle the soup into bowls and add the broken tortilla chips {as many as desired} atop each bowl. Garnish with sour cream, cheese, cilantro, and avocado.
From foodtalkdaily.com


10 BEST TORTILLA SOUP RECIPES | YUMMLY
The Best Tortilla Soup Recipes on Yummly | Silky Tortilla Soup, Spicy Tortilla Soup, Tortilla Soup Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro Recipes Guided Recipes Thanksgiving New Hanukkah New Smart Thermometer
From yummly.com


EASY TORTILLA SOUP - TORTILLA SOUP RECIPES
Tortilla Soup Recipes: Easy Tortilla Soup. WorldRecipes.org. WorldRecipes. Home; Search; Contact; Sign In; Sign Up. Easy Tortilla Soup. A friend passed this on to me. It is wonderful besides being so easy. 977 calories; protein 34g; carbohydrates 103.6g; fat 50.2g; cholesterol 74.4mg; sodium 3959.5mg. Servings:2 . Yield:2 servings. Ingredients. 2 (10.5 ounce) cans …
From worldrecipes.org


EASY TORTILLA SOUP RECIPES | SPARKRECIPES
Top easy tortilla soup recipes and other great tasting recipes with a healthy slant from SparkRecipes.com.
From recipes.sparkpeople.com


EASY CHEESE TORTILLA SOUP RECIPE - ALL INFORMATION ABOUT ...
Easy Chicken Tortilla Soup Recipe - Food.com. Copy the link and share. Tap To Copy Classic Tortilla Soup - MorningStar Farms® new www.morningstarfarms.com. 1. Spread tortilla strips on baking sheet lined with foil or parchment paper. Lightly coat strips with nonstick cooking spray. Bake at 400° F for 5 to 10 minutes or until crisp, stirring after 5 minutes. Set aside. 2. …
From therecipes.info


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