Speedy Chicken Tortilla Soup Food

CHICKEN TORTILLA SOUP I

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.

CHICKEN TORTILLA SOUP

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.

SPEEDY TORTILLA SOUP

Steps:

• Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
• Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
• Garnish bowls with Cheddar cheese and dollops of sour cream.

QUICK CHICKEN TORTILLA SOUP

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.

CHICKEN TORTILLA SOUP (QUICK)

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.

SUPER SIMPLE AND SPEEDY CHICKEN SOUP

Steps:

• In a saucepan over high heat, bring the broth to a boil.
• Add the chicken, carrots, peas and scallions.
• Reduce the heat and simmer for 5 minutes, or until the carrots are tender.
• Season with salt and pepper, if desired (there should be enough flavor in the broth).
• Serve, or freeze for later.

CHICKEN TORTILLA SOUP

Steps:

• Slice the tortillas into thin strips and place on baking sheet.
• Bake at 250 degrees until crispy.
• This will take about 30-40 minutes or so.
• Saute onions and garlic in oil for about 4-5 minutes.
• Add the rest of the ingredients, except for the cheese, avacado, and tortillas.
• Simmer until the tortilla strips are ready.
• Put some of the cheese and avacado into each bowl.
• Pour soup over the cheese and top with the crispy tortilla strips.
• Enjoy!

CHICKEN TORTILLA SOUP (FAST AND CHEAP!)

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!

SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
• Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.

SPEEDY CHICKEN TORTILLA SOUP

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.