Chicken Tortilla Bowl Soup Recipe By Tasty Recipes

CHICKEN TORTILLA SOUP RECIPE BY TASTY

Chicken Tortilla Soup Recipe by Tasty image

Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro

Provided by Crystal Hatch

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 16

Ingredients

1 tablespoon cooking oil, of preference
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chilli, diced
¼ cup black beans
¼ cup frozen corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish

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!

Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams

EASY WEEKNIGHT CHICKEN TORTILLA SOUP RECIPE BY TASTY

Easy Weeknight Chicken Tortilla Soup Recipe by Tasty image

Here's what you need: water, chicken bouillon, fresh cilantro, onion, cumin, chili powder, garlic powder, tomato, whole kernel corn, red bean, chicken, tortilla chip, shredded cheese, lime wedge, avocado, sour cream

Provided by Janice Long

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

4 cups water
2 cubes chicken bouillon
fresh cilantro, to taste - can substitute dried cilantro
¼ cup onion, diced - can substitute 1 tbsp of dried onion
3 teaspoons cumin
2 teaspoons chili powder
1 teaspoon garlic powder
1 can tomato, petite, diced
1 can whole kernel corn
1 can red bean, or kidney beans (can substitute black beans)
8 oz chicken, pre-cooked
tortilla chip, or tortilla
shredded cheese
lime wedge
avocado, optional
sour cream, optional

Steps:

Boil water in a crockpot. Once boiling, add bouillon cubes and stir until dissolved.
Once dissolved, add remaining ingredients except chicken. Simmer for 10 minutes, stirring occasionally.
Add chicken and simmer for 5 more minutes.
Serve warm with toppings.

Nutrition Facts : Calories 866 calories, Carbohydrate 73 grams, Fat 53 grams, Fiber 4 grams, Protein 21 grams, Sugar 15 grams

CHICKEN TORTILLA SOUP I

Chicken Tortilla Soup I image

This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 18

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

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.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g

CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY

Chicken Tortilla Bowl Soup Recipe by Tasty image

Here's what you need: onion, jalapeño, garlic, chicken breasts, black beans, corn, diced tomato, red enchilada sauce, chicken stock, dried oregano, ground pepper, cumin, salt, large flour tortilla, vegetable oil, fresh cilantro, monterey jack cheese, lime, avocado

Provided by Tasty

Categories Lunch

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 onion, diced
1 jalapeño, diced
3 cloves garlic, chopped
3 chicken breasts
1 can black beans, drained
1 can corn, drained
1 can diced tomato
1 can red enchilada sauce
4 cups chicken stock
½ teaspoon dried oregano
½ teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt
1 pack large flour tortilla
vegetable oil, for frying
fresh cilantro
monterey jack cheese
lime, wedged
avocado, sliced

Steps:

Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
Place the chicken breasts on top of the veggies.
Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
Set slow cooker to high and cook for 3 hours.
Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
Place fried tortilla bowl in a soup bowl and fill it with the soup.
Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
Enjoy!!

Nutrition Facts : Calories 625 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 6 grams, Protein 23 grams, Sugar 12 grams

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