Another Great Chicken Tortilla Soup Recipes

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 RECIPE

Steps:

• Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
• Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
• Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
• Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
• Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

CHICKEN TORTILLA SOUP RECIPE BY TASTY

Steps:

• In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
• Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
• Add broth, stir and bring to a simmer.
• Add chicken and allow to heat through.
• Serve with a sprinkle of tortilla strips and cilantro.
• Enjoy!

ANOTHER GREAT CHICKEN TORTILLA SOUP

Steps:

• Place chili in small, heatproof bowl, pour boiling water over and let soak for 30 minutes. Drain, remove stem and seeds and slice into 1/2 inch strips and set aside.
• In heave Dutch oven or soup pan, heat olive oil over medium high heat. Add chicken, season with salt and pepper, brown both sides, about 10 minutes total.
• Add onion, carrots and celery and continue to cook about 8 minutes, stirring often.
• Add garlic and cumin and cook an additional 2 minutes.
• Add broth, reserved chili, tomatoes and cilantro and bring to a boil.
• Reduce heat and simmer about 15 minutes.
• With your hands, tear 3 tortillas into 2-inch strips and add to soup. Continue to simmer about 15 minutes.
• With slotted spoon, remove chicken to a cutting board, take soup off heat.
• With an immersion blender, puree soup until smooth (or puree in small batches in a food processor.
• With tow forks, shred chicken, return to soup. Season soup to taste with salt and pepper.
• Slice remaining tortillas into 1/4 inch strips. In small saucepan, heat 1 inch of vegetable oil until very hot. Fry tortilla strips until crisp, about 1 minute.
• With slotted spoon, remove strips to paper-towel-lined plate and season with salt.
• Serve soup in bowls topped with tortilla strips and any or all of the optional garnishes to include sliced avocado, cheese, sour cream, salsa, lime wedges and/or Cilantro.