MEXICAN CHICKEN TORTILLA SOUP
A hearty Central American soup with complex flavours and textures. If you can make it the day before serving, the flavours will intensify
Provided by Cassie Best
Categories Main course, Soup, Supper
Time 2h
Number Of Ingredients 19
Steps:
- Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
- Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
- Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
- While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
- Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium
CHICKEN TORTILLA SOUP
Make and share this Chicken Tortilla Soup recipe from Food.com.
Provided by Lisa Young
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
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!
Nutrition Facts : Calories 187.1, Fat 7.2, SaturatedFat 1.6, Cholesterol 39.2, Sodium 851.8, Carbohydrate 12.6, Fiber 3.2, Sugar 6.8, Protein 18.8
TJ'S CHICKEN TORTILLA SOUP RECIPE - (4.3/5)
Provided by ebdonahue
Number Of Ingredients 13
Steps:
- Throw everything except chips and cheese into a pot and bring to boil, then simmer for 10 minutes. Serve into bowls. Top with chips and cheese and any other toppings your little heart desires. (Address never made public) Enter your email address to subscribe to this blog and receive notifications of new posts by email.
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.
TRISHA'S CHICKEN TORTILLA SOUP
I saw Trisha Yearwood make this on Food Network and wanted to post here for safekeeping. Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008
Provided by Claudia Dawn
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Melt the butter in a large pot over medium heat.
- Add the garlic and the onion and saute until softened, 5 minutes.
- Add the flour and stir well, cooking for 1 minute more.
- Add the broth and the half-and-half.
- Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning.
- Continue to simmer over low heat for 15 minutes.
- Crumble the tortilla chips into individual bowls and top with a ladle of soup.
- Sprinkle each serving with cheese and add a dollop of sour cream.
CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
- Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
- Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
MAURICIO'S TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
- Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
- Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
- Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
- For serving: Stir in most of the tortillas just before serving.
- Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.
TRISHA'S CHICKEN TORTILLA SOUP
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.
Provided by Trisha Yearwood
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
THE BEST CHICKEN TORTILLA SOUP
I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...
Provided by Jill4man
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
- Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
- Enjoy!
- If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
- Simmer for at least an hour so that the flavors mix together.
Nutrition Facts : Calories 398.1, Fat 20.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1729.4, Carbohydrate 25.6, Fiber 7.3, Sugar 10.1, Protein 31.7
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.
CHICKEN TORTILLA SOUP
This recipe originally came from Joan Lunden on Good Morning America; the first time I made it, I didn't have the exact ingredients she recommends, so I improvised. I (and the people I made it for) thought it was so tasty, that I've made it the same way ever since. If you can chop and stir, you can make this soup, and you only have to get one pot dirty!
Provided by missslugg
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil).
- Bake in a 400-degree oven for about 10 minutes (until crispy).
- Meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent.
- Add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot.
- Add the Mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes.
- In a small bowl, whisk together the flour and water until the mixture is very smooth.
- Pour the flour mixture slowly into the soup, stirring constantly.
- Bring the soup back to a boil and simmer for 5 minutes.
- Add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through.
- Serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.
Nutrition Facts : Calories 352.9, Fat 10.7, SaturatedFat 1.8, Cholesterol 65.8, Sodium 1130, Carbohydrate 29.3, Fiber 3.7, Sugar 8.8, Protein 35.1
CHICKEN TORTILLA SOUP
Make and share this Chicken Tortilla Soup recipe from Food.com.
Provided by Dannielle
Categories Chicken
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
- Add water, broth, cumin, chili powder, salt, pepper and bay leaf.
- Stir in corn.
- Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
- Preheat oven to 400 degrees.
- Lightly brush both sides of tortillas with oil.
- Cut tortillas into 2 1/2-by- 1/2-inch strips.
- Place on a baking sheet.
- Bake, turning occasionally, until crisp, 5 to 10 minutes.
- Sprinkle tortilla strips, cilantro and Parmesan over soup.
Nutrition Facts : Calories 326.8, Fat 9.3, SaturatedFat 1.6, Cholesterol 72.8, Sodium 1183.4, Carbohydrate 31.9, Fiber 5.2, Sugar 7.4, Protein 30.7
CHICKEN TORTILLA SOUP II
I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.
Provided by Eddie Shipman
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
- Add chicken broth and bring to boil.
- Add tomatoes, Rotel, taco seasoning, and chicken.
- Cut Tortillas into small pieces and add to broth mixture.
- Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
- Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
- Add milk and simmer for additional 10 minutes.
- If thicker soup is desired, add more diced tortillas and let incorporate into soup.
- Garnish with shredded cheese and broken tortilla chips.
- Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
- Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
- If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
- You can also use grilled chicken fajita meat for poached diced chicken.
- NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.
Nutrition Facts : Calories 322.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1569, Carbohydrate 12.8, Fiber 2.6, Sugar 4.8, Protein 26.8
CHICKEN TORTILLA SOUP
My kids say this is their favorite soup of all time. It's super easy and filling. We are a gluten free and dairy free family, so this fits the bill nicely.
Provided by AmyPremier
Categories Chicken Thigh & Leg
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine beans, broth, corn, salsa and chicken in stock pot. Mix well and simmer for 30 minutes until hot and flavors are well blended. Top with crumbled tortilla chips and and other desired toppings.
- Can also be made in the crock pot for 6 hours on low.
- May also garnish with guacamole, shredded cheese or sour cream if desired.
Nutrition Facts : Calories 260, Fat 4.2, SaturatedFat 1, Cholesterol 17.5, Sodium 764.5, Carbohydrate 40.1, Fiber 10.3, Sugar 4.8, Protein 18.7
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- Heat the tablespoon of oil in a large frying pan over medium-high heat. Add the onion and cook until it is well browned, about 7-8 minutes. Add the garlic and cumin and cook for 1 minute more.
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