EASY 30-MINUTE HOMEMADE CHICKEN TORTILLA SOUP
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
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
QUICK CHICKEN TORTELLINI SOUP
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat a heavy-bottomed Dutch oven or soup pot to medium heat and add the oil. Put the chicken wings and breasts in skin-side down and cook without moving until golden brown, 6 to 8 minutes. Set aside the chicken.
- Add the carrots, celery and shallots. Saute until the shallots are translucent, about 10 minutes, stirring all the while. Deglaze with the dry sherry and scrape up any bits off the bottom. Add the stock, fresh thyme and bay leaf, return the chicken to the pot and bring to a low simmer; simmer until the chicken is cooked through, about 20 minutes. Set aside the chicken to cool on a plate.
- Meanwhile, bring a large pot of salted water to a boil.
- Shred the chicken breasts and whatever can be salvaged from the wings and pour any reserved juices back into the soup pot. Add in the chicken and adjust the seasoning if necessary. Just before serving, add in the lemon zest and juice to taste.
- Cook the tortellini in the salted water just until al dente.
- Put some tortellini in each individual bowl, then ladle the soup over. Serve immediately to retain the al dente quality of the tortellini. Garnish with a wedge of lemon and fresh parsley.
QUICK TORTILLA SOUP
Easy and light Chicken Tortilla Soup. Got it out of the Sunday paper submitted by Pam Anderson from her cookbook, Perfect One Dish Dinners. It has become a favorite!
Provided by SallyG
Categories Clear Soup
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 332.3, Fat 10.7, SaturatedFat 2.5, Cholesterol 30.9, Sodium 348.2, Carbohydrate 35.8, Fiber 11, Sugar 3.6, Protein 26.8
QUICK CHICKEN TORTILLA SOUP
Make and share this Quick Chicken Tortilla Soup recipe from Food.com.
Provided by KelBel
Categories Chicken Breast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 471, Fat 8.7, SaturatedFat 2, Cholesterol 44.1, Sodium 1527.2, Carbohydrate 67.9, Fiber 10.8, Sugar 5.5, Protein 33.3
QUICK TORTILLA SOUP
This is a version of Emeril's quick tortilla soup. Easy tortilla soup with chicken broth base!!! Very yummy! I can't find fresh poblano chiles so have been using one Penzey's dried ancho pepper, seeded and chopped. Also have been using 4 tablespoons dried onion and 1-2 teaspoons garlic powder if fresh not available. If you have fresh cilantro, use 1/4 cup chopped in place of dried. The seasoning for the tortilla strips is #rz.243095. It is Emeril's creole seasoning recipe.
Provided by buzzsau
Categories Mexican
Time 36m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 388.2, Fat 20.9, SaturatedFat 5.8, Cholesterol 70.2, Sodium 982.8, Carbohydrate 22.6, Fiber 5, Sugar 2.7, Protein 28
QUICK TORTILLA SOUP-PAMPERED CHEF
Havn't tried yet. Posting here for safe keeping. This sounds great with the addition of lime juice!!
Provided by um-um-good
Categories Stocks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In large pot, cook onion, jalapeno, taco seasoning & garlic over med. heat 2-3 minutes or until crisp-tender.
- Add chicken broth, salsa & lime juice. Cover & bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
- Ladle into bowls & top with your choice of additional toppings which could include: broken tortilla chips, diced avocado, sour cream, diced tomato.
Nutrition Facts : Calories 98.9, Fat 3.4, SaturatedFat 0.9, Cholesterol 26.2, Sodium 696.5, Carbohydrate 3.6, Fiber 0.5, Sugar 1.6, Protein 12.8
CHICKEN TORTILLA SOUP (QUICK)
This soup is quick but tastes like it took hours to make.Please take time to rate this recipe. I really would like to know what you think.
Provided by lik2fish
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 5
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.
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- Preheat toaster oven (or oven) to 350°F. Slice tortillas into ¼-inch-wide strips and place on toaster-oven tray (or baking sheet); drizzle with oil and toss to coat. Bake until lightly crisped and just starting to brown on the edges, about 5 minutes. Set aside to cool.
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