SOUTHWEST CHICKEN TORTILLA SOUP
Make and share this Southwest Chicken Tortilla Soup recipe from Food.com.
Provided by elainemarie1983
Categories Chicken Breast
Time 30m
Yield 1 soup pot full, 5-7 serving(s)
Number Of Ingredients 14
Steps:
- Add tomato juice to large soup pot. Mix with packet chili seasoning. Add chicken breasts and cook on medium heat, covered, until chicken is fully cooked. Remove chicken and shred with two forks. Return to pot with onion, pepper, beans, tomatos and water, corn and parsley. Cook about 15 minutes covered on low to blend flavors.
- Remove from heat and add cornstarch mixture and dressing. Mix until fully blended.
- Ladel into serving bowls and serve with tortilla chips to crush on top.
- Delicious! Enjoy!
Nutrition Facts : Calories 323.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 48.3, Sodium 865, Carbohydrate 49.7, Fiber 10.4, Sugar 13.5, Protein 27.9
SOUTHWEST CHICKEN TORTILLA SOUP
Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes and plenty of seasonings, it's sure to be requested again and again.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup., Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 752mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges
SOUTHWESTERN CHICKEN TORTILLA SOUP
Tried and true, this has become my favorite soup! Add green chiles, garlic or sub black beans for variety. From the September 2004 issue of Real Simple magazine.
Provided by theMurrays
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Empty the salsa into a large saucepan.
- Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired).
- Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
- Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
- (For a soupier dish, use 4 cups of broth).
Nutrition Facts : Calories 261.9, Fat 7.7, SaturatedFat 4.1, Cholesterol 12.7, Sodium 1087.2, Carbohydrate 32.8, Fiber 7.2, Sugar 2.4, Protein 16.1
MIKE'S SPICY SOUTHWEST CHICKEN SOUP
Steps:
- In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth.
- In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan.
- Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete.
- While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside.
- Preheat the oven to 350 degrees F.
- Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible.
- Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
SOUTHWESTERN CHICKEN TORTILLA SOUP
Steps:
- In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.
Nutrition Facts :
GINA'S HOT AND SPICY TORTILLA SOUP
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large heavy bottomed pot, heat the oil on medium-high heat. Saute the onions. Add bell pepper, jalapenos, salt and pepper. Cook until the onions become translucent. Add the cumin and stir until fragrant. Add the chicken broth, tomatoes, corn, and 1/4 cup of the cilantro. Add the diced chicken and cook through for about 10 minutes. Season with salt, to taste.
- Ladle soup into bowls and divide the crushed tortilla chips between the bowls. Top with sour cream, Monterey jack cheese, cilantro, sliced avocado, and lime wedges.
CHICKEN TORTILLA SOUP
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Provided by Danny Boome
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
SOUTHWEST CHICKEN SOUP
Make and share this Southwest Chicken Soup recipe from Food.com.
Provided by chef 1026044
Categories Poultry
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil to medium in large soup pot.
- Brown meat, onion, garlic and spices.
- Add all canned ingredients and bring to low boil.
- Reduce heat and simmer 15 minutes.
- Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
- Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.
SOUTHWESTERN ENCHILADA CHICKEN SOUP
Very easy, flavorful soup. Low in calories. This was out of a newspaper--food section. Made in crock pot, so easy in summer.
Provided by out of here
Categories Chicken
Time 6h15m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, saute the cut up chicken (I cut in thin strips).
- Saute in the hot oil until lightly browned.
- Transfer to a crock pot.
- Stir in remaining ingredients.
- Cover and cook on low 6-8 hours.
- Cut tortilla strips thin and fry in hot oil until browned.
- Top each bowl of soup with tortilla strips and shredded cheese.
Nutrition Facts : Calories 373.3, Fat 8.8, SaturatedFat 1.5, Cholesterol 45.6, Sodium 948.7, Carbohydrate 49.3, Fiber 7, Sugar 6.9, Protein 28.4
CHICKEN TORTILLA SOUP
Enjoy this delicious Chicken Tortilla Soup, a Southwestern cousin of Mom's chicken soup. Like its popular relative, it'll make you feel good all over.
Provided by My Food and Family
Categories Soup Recipes
Time 45m
Yield 6 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread onto rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
- Meanwhile, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
- Serve topped with cheese and tortilla strips.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 3 g, Protein 15 g
ANCHO CHILE CHICKEN TORTILLA SOUP
This soup gets the wonderful Southwestern flavor from th ancho chili peppers (dried poblano chiles). Recipe from McCormick, the spice company
Provided by Ishi3179
Categories Southwestern U.S.
Time 2h25m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400°.
- Lightly coat large baking sheet with non stick cooking spray.
- Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes.
- Set aside.
- Meanwhile, in large saucepan, heat oil.
- Add onion; cook 2 to 3 minuts.
- Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
- Add broth and tomatoes.
- Reduce heat and simmer, uncovered, 30 minutes.
- Discard bay leaves.
- Thicken soup, if desired (see note).
- Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.
- top with avocado, cheese, additional tortilla strips and cilantro, if desired.
- Note:To thicken soup, allow to cool slightly; puree in blender or food processor.
- Return soup to saucepan and heat just before serving.
Nutrition Facts : Calories 192.9, Fat 11.2, SaturatedFat 2.4, Cholesterol 29.1, Sodium 658.7, Carbohydrate 8.4, Fiber 2.2, Sugar 4.2, Protein 14.9
SOUTHWESTERN CHICKEN TORTILLA SOUP
Spicy Tomato chicken tortilla soup
Provided by Denise Miles
Categories Other Soups
Time 40m
Number Of Ingredients 15
Steps:
- 1. In a Dutch Oven or Stockpot, add 2 T. Olive Oil. Heat on Med. High Heat. Add Onion and Garlic. Stir until onion is translucent and garlic is fragrant.
- 2. Add chicken to Pot and Cook chicken until no longer pink.Add in Corn, Black Beans, tomatoes,green chilies,chicken stock,2 cans water and taco seasoning. Stir thoroughly. Bring to a boil. To each bowl of Soup,crumble tortilla chips,then add a dollop of sour Cream and green onions. Serve and Enjoy!
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