TORTILLA-VEGETABLE CHICKEN SOUP
This recipe is surprisingly a snap. Don't worry about the long list of ingredients; most of them are already in your pantry. -Jan Peri-Wyrick, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside., In a 6-qt. stock pot, heat oil over medium-high heat. Add celery, carrot and onion; cook and stir 6-8 minutes or until tender. Stir in chicken, corn, beans, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Serve with tortilla strips and, if desired, cheese.
Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 1386mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 25g protein.
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.
TORTILLA CHICKEN VEGETABLE SOUP
This hearty soup is an anything-goes recipe! Try using carrots instead of red bell pepper; extra garlic, no problem! I love a lot of cilantro! Whatever your choice of veggies, it's wonderful and sure to please your family's tastebuds. At our house, I put a bottle of our favorite hot sauce on the table for those who like to spice up their tortilla soup. Garnish with Monterey Jack cheese and tortilla chips.
Provided by GARNIE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 9
Number Of Ingredients 16
Steps:
- Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
- Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
- Add corn, green onion, and cilantro. Simmer 10 minutes longer.
- Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 24.6 g, Cholesterol 66.5 mg, Fat 11.3 g, Fiber 3.3 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 370.6 mg, Sugar 5.2 g
INSTANT POT® CHICKEN AND VEGETABLE TORTILLA SOUP
A great comfort food dish made in the Instant Pot®! A healthier spin on Mexican tortilla soup without sacrificing flavor. With shredded chicken, hearty veggies, and lots of optional toppings, this soup is sure to fill you up and put a smile on your face! Garnish with any or all of the following optional ingredients: rice, tortilla strips, shredded cheese, sour cream, avocado, cilantro, or jalapeno.
Provided by Dana Souza
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h5m
Yield 10
Number Of Ingredients 23
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
- Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.
Nutrition Facts : Calories 389 calories, Carbohydrate 50.3 g, Cholesterol 58.8 mg, Fat 10.2 g, Fiber 11 g, Protein 25.8 g, SaturatedFat 2.3 g, Sodium 2096.2 mg, Sugar 5.9 g
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.
LIGHT CHICKEN TORTILLA SOUP
This is my modified version of a tortilla soup recipe that I found. My whole family loves this soup so I make it often.
Provided by beckas
Categories Clear Soup
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
- In a large pot, saute first four ingredients until tender.
- Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
- Cover and bring to a boil.
- Reduce heat to low and simmer for about an hour.
- Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
- Simmer until the vegetalbes are tender, about 30 more minutes.
- To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
- Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
- Lightly sprinkle the tortilla strips with salt if desired.
- Layer the tortilla strips in bowls.
- Sprinkle with chopped avocado if desired.
- Ladle soup into bowl.
- Sprinkle with shredded cheddar cheese and cilantro and serve immediately.
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
AUTHENTIC CHICKEN TORTILLA SOUP
I received this recipe from a friend at work who got it from a lady in Texas. It is exceptionally good authentic tortilla soup. I use already cooked rotisserie chicken from the store to make it quicker to put together.
Provided by Chris from Kansas
Categories Chicken Breast
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Sauté onion and garlic in oil. Stir in 2 tablespoons flour.
- While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. Simmer 10 minutes.
- Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
- Stir in sugar and Tabasco. Simmer 10 minutes.
- Add cheese and let it melt (low heat).
- Crumble tortilla chips into soup and let it set for 15 minutes before serving.
- Serve with additional cheese and tortilla chips, if desired.
Nutrition Facts : Calories 305.7, Fat 15.3, SaturatedFat 6.8, Cholesterol 64, Sodium 538.3, Carbohydrate 19.3, Fiber 1.9, Sugar 3.1, Protein 23.1
VEGETARIAN TORTILLA SOUP
This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.
Provided by Alison Roman
Categories soups and stews, appetizer, main course, side dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
- Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
- Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
- Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.
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