CHICKEN TORTILLA SOUP RECIPE
Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What's even better? It comes together in one pot.
Provided by Natalya Drozhzhin
Categories Easy
Time 45m
Number Of Ingredients 18
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.
Nutrition Facts : Calories 540 kcal, Carbohydrate 62 g, Protein 32 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 673 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving
CHICKEN TORTILLA SOUP I
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
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 IV
Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.
Provided by Taseia Armstrong
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
- Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
- Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 36.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 967.7 mg, Sugar 3.4 g
HOMEMADE CHICKEN TORTILLA SOUP
Steps:
- In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.
Nutrition Facts : Calories 200 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 941mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g 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.
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.
CHICKEN TORTILLA SOUP
This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
Provided by Mark Bittman
Categories dinner, editors' pick, soups and stews, appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
- Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
- When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
- While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
- Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.
Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams
BEST CHICKEN TORTILLA SOUP
Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. -Kathy Averbeck, Dousman, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3-1/2 cups.
Number Of Ingredients 21
Steps:
- Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.
Nutrition Facts : Calories 284 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 617mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.
HOMEMADE CHICKEN TORTILLA SOUP
Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.
Provided by ladyw4kids
Categories Tortilla Soup
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
- Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g
More about "chicken tortilla soup iv recipes"
CHICKEN TORTILLA SOUP RECIPE | THE CANNING DIVA
From canningdiva.com
CHICKEN TORTILLA SOUP IV : GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
CHICKEN TORTILLA SOUP – INSTANT POT RECIPES
From recipes.instantpot.com
CHICKEN TORTILLA SOUP RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
CHILIS TORTILLA SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUP - 5 CAN CHICKEN TORTILLA SOUP CROCK POT RECIPES
From tfrecipes.net
EASY INSTANT POT CHICKEN TORTILLA SOUP - REAL MOM KITCHEN - SOUPS
From realmomkitchen.com
CHICKEN TORTILLA SOUP IV - VEGETABLE.DCMUSIC.CA
From vegetable.dcmusic.ca
12 DELICIOUS GRANDMA-APPROVED WEEKNIGHT SOUPS
From allrecipes.com
CHILI'S CHICKEN TORTILLA SOUP RECIPE RECIPES
From stevehacks.com
CHICKEN TORTILLA SOUP WITH FROZEN CHICKEN BREAST RECIPES
From tfrecipes.net
RUBIO'S CHICKEN TORTILLA SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CHICKEN TORTILLA SOUP : R/SLOWCOOKING - REDDIT.COM
From reddit.com
CHICKEN TORTILLA SOUP - THE RECIPE REBEL
From thereciperebel.com
DINNER - LOW CALORIE CHICKEN TORTILLA SOUP CROCK POT RECIPES
From tfrecipes.net
CHICKEN TORTILLA SOUP IV - NONONSENSE.RECIPES
From nononsense.recipes
WHAT TO SERVE WITH CHICKEN TORTILLA SOUP? 20 TASTY SIDE DISHES
From msn.com
CHICKEN TORTILLA SOUP - RECIPE DETAILS
From fatsecret.com
CHICKEN AND STUFFING CASSEROLE - THE KITCHEN MAGPIE
From thekitchenmagpie.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love