Chicken Tortilla Soup Inspired By Tommy Bahamas Recipe 355 Recipes

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CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Guy Fieri

Categories     appetizer

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

One 4-pound chicken
5 cloves garlic, smashed
1 onion, quartered
2 habanero chiles
1 jalapeno (with seeds), halved lengthwise
1/2 bunch cilantro
3 tablespoons fresh lime juice, plus more if needed
Kosher salt and freshly ground black pepper
Serving suggestions: chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco, tortillas and grilled corn

Steps:

  • Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
  • Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
  • Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

TORTILLA SOUP



Tortilla Soup image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
2 cloves garlic, sliced
1 chipotle in adobo sauce, minced
1 tablespoon chili powder
Kosher salt
6 cups chicken broth, low-sodium canned
1 cup corn kernels, fresh or frozen and thawed
1 ripe tomato, chopped
1 cup shredded cooked chicken
1/2 cup cilantro
1/4 cup freshly squeezed lime juice (about 2 limes)
About a dozen corn tortilla chips, broken
Lime wedges (optional)

Steps:

  • 1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more.
  • 2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.

Nutrition Facts : Calories 276, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 389 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 21 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

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 SOUP



Chicken Tortilla Soup image

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

1 (15 ounce) can refried beans
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can chicken broth
1 (15 ounce) can corn, undrained
3/4 cup chunky salsa (we prefer fresh salsa)
1 -2 cup cooked chicken
tortilla chips

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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