Hearty Chicken Tortilla Soup With Beans Food

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HEARTY CHICKEN TORTILLA SOUP



Hearty Chicken Tortilla Soup image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

Vegetable cooking spray
Crisp Tortilla Strips
4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice

Steps:

  • Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
  • Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
  • Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
  • Crisp Tortilla Strips: Heat the oven to 425 degrees F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
  • Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.

HEARTY CHICKEN TORTILLA SOUP WITH BEANS



Hearty Chicken Tortilla Soup with Beans image

This filling chicken tortilla soup will leave bellies full and happy, and is boyfriend-approved. For a spicier soup add a diced jalapeno to the onions, or a 1/2 teaspoon cayenne pepper. Garnish soup with shredded jack cheese, avocado, cilantro, lime slices, and crispy tortilla strips if desired.

Provided by Kristen Bailey

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

Time 55m

Yield 8

Number Of Ingredients 17

4 cups water
2 teaspoons salt
3 bone-in skinless chicken breast halves
2 tablespoons olive oil
1 small onion, minced
1 green bell pepper, minced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Great Northern beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can chopped green chile peppers
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
salt to taste
1 cup frozen corn

Steps:

  • Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
  • Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
  • Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
  • Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 30.5 g, Cholesterol 50 mg, Fat 6.4 g, Fiber 8.1 g, Protein 27.7 g, SaturatedFat 1.4 g, Sodium 1219.7 mg, Sugar 3.6 g

HEARTY CHICKEN TORTILLA SOUP



Hearty Chicken Tortilla Soup image

This recipe is so easy, and so great on a chilly day! It's cheap to make as well, which is always nice :) Enjoy.

Provided by Brim05005

Categories     Chicken

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 lb chicken breast, cooked in a pan and shredded
1 (28 ounce) can diced tomatoes
2 cups chicken broth
1 (15 ounce) can kidney beans (drained)
1 (15 ounce) can black beans (drained)
1 (15 ounce) can corn (drained)
0.5 (1 ounce) packet taco seasoning
1 (1 1/4 ounce) packet ranch dressing mix
1 tablespoon butter
1 garlic clove, minced
1/4 cup onion, chopped
Tabasco sauce (optional)
sour cream
cheddar cheese
tortilla chips

Steps:

  • Saute the garlic and onion in butter in a large pot over med-high heat until onion is clear.
  • Combine tomatoes, broth, beans, corn, taco seasoning, and dry ranch into pot and stir to blend.
  • Add in chicken. Turn heat down to medium.
  • After it's heated through, add salt and pepper to taste and Tabasco if you want it spicier.
  • Serve with sour cream, cheddar cheese, and crumbled tortilla chips.

Nutrition Facts : Calories 800.2, Fat 22.4, SaturatedFat 7.3, Cholesterol 107, Sodium 1650.9, Carbohydrate 99.4, Fiber 22.9, Sugar 18, Protein 58.3

THREE BEAN TORTILLA SOUP



Three Bean Tortilla Soup image

Hearty soup to serve with Mexican food. The tortillas are baked instead of fried to keep this low in fat.

Provided by Ginny Sue

Categories     Black Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 large tomatoes
1/4 cup chopped onion
2 cloves garlic, minced
1 (15 ounce) can spicy chili beans, undrained
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can small white beans, drained and rinsed
1 (14 1/2 ounce) can chicken broth
4 6-inch corn tortillas
1/2 cup shredded cheddar cheese

Steps:

  • Heat a small non-stick skillet over medium-high heat until hot.
  • Add whole tomato to skillet and heat until skin is blistered and slightly charred, turning frequently.
  • Cool tomato slightly and coarsely chop.
  • In a large saucepan, combine tomato, onion, and garlic.
  • Cook over medium heat until onion and garlic are softened, about 5 minutes.
  • Stir in beans and broth, and bring to a boil.
  • Reduce heat, simmer 15 to 20 minutes.
  • Meanwhile, heat oven to 425°F Cut tortillas into strips and place in a single layer on a large baking sheet.
  • Bake for 5 to 8 minutes or until crisp.
  • To serve, ladle soup into bowls and top with tortilla strips and cheese.

Nutrition Facts : Calories 511.4, Fat 7.2, SaturatedFat 3.6, Cholesterol 14.8, Sodium 696.6, Carbohydrate 82.7, Fiber 19.4, Sugar 2.9, Protein 31.6

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY



Hearty Chicken Tortilla Soup Recipe by Tasty image

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

8 oz large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce, to taste
1 cup fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb boneless, skinless chicken thighs
kosher salt, to taste
1 teaspoon dried oregano
2 tablespoons olive oil, divided
8 cups low sodium chicken stock
25 oz hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ cup lime juice
onion, finely chopped
fresh cilantro
avocado, thinly sliced
cotija cheese, crumbled
tortilla strip
lime wedge

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

HEARTY WHITE CHICKEN CHILI



Hearty White Chicken Chili image

I developed this scrumptious chicken chili after tasting something similar at a restaurant. Now my family prefers mine. Crispy tortilla strips give each serving pizzazz. -Gail Haile, Scottsmoor, Florida

Provided by Taste of Home

Categories     Lunch

Time 2h5m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 22

1 broiler/fryer chicken (3-1/2 pounds), skin removed and cut up
2 celery ribs, cut into chunks
1 small onion, quartered
1 teaspoon whole peppercorns
3/4 teaspoon salt
6 cups water
CHILI:
8 corn tortillas (6 inches), cut into 1/4-inch strips
4 teaspoons canola oil, divided
3 celery ribs, chopped
2 medium onions, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans (15-1/2 ounces each) navy beans, rinsed and drained
2 medium tomatoes, chopped
1/2 cup reduced-fat sour cream
4 green onions, chopped
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • Place the first six ingredients in a Dutch oven. Bring to a boil. Reduce heat; simmer, covered, 1 hour or until chicken is tender. Remove chicken; cool slightly. Strain broth, discarding vegetables and peppercorns; skim fat from broth. Set broth aside., Preheat oven to 400°. Remove meat from bones; cut into bite-size pieces and set aside. Discard bones., In a bowl, toss tortilla strips with 1 teaspoon oil. Arrange strips on a baking sheet coated with cooking spray. Bake 8-12 minutes or until crisp, stirring once., In a large saucepan, heat remaining oil over medium-high heat. Add celery, onions and garlic; cook and stir 6-8 minutes or until tender. Stir in flour and seasonings until blended. Gradually add 4 cups chicken broth (save remaining broth for another use)., Bring to a boil; cook and stir 1-2 minutes or until slightly thickened. Stir in beans, tomatoes and chicken. Reduce heat; simmer, covered, 15 minutes longer. Top servings with baked tortilla strips, sour cream, green onions and cheese.

Nutrition Facts : Calories 340 calories, Fat 10g fat (3g saturated fat), Cholesterol 58mg cholesterol, Sodium 780mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 7g fiber), Protein 28g protein. Diabetic Exchanges

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