Cinco De Mayo Chicken Tortilla Soup Recipes

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CINCO DE MAYO CHICKEN TORTILLA SOUP



Cinco De Mayo Chicken Tortilla Soup image

This is a very tasty soup and it's simple to make. You can either used canned chicken, rotisserie chicken or if you roasted a large hen the night before and have leftovers you don't know what to do with I suggest you give this soup a try.

Provided by Chef Buggsy Mate

Categories     Chicken

Time 35m

Yield 7-8 serving(s)

Number Of Ingredients 18

1 large onion, chopped
2 tablespoons olive oil
1 (4 ounce) can chopped green chilies
3 garlic cloves, minced
1 jalapeno pepper, seeded and minced
1 1/4 teaspoons ground cumin
5 cups chicken broth
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can diced tomatoes with onion and garlic, undrained
3 (5 ounce) cans white chicken meat, drained
1/2 cup fresh cilantro, minced
2 teaspoons lime juice
salt
pepper
crushed tortilla chips
shredded cheddar cheese
shredded monterey jack cheese
sour cream

Steps:

  • In a large saucepan, sate onion in oil.
  • Add the canned chilies, garlic jalapeño and cumin.
  • Stir in the broth, tomato sauce and canned tomatoes with garlic and onion.
  • Bring to a boil.
  • Reduce heat; stir in chicken, and simmer uncovered for 10 minutes.
  • Add cilantro, lime juice salt and pepper.
  • Once served top with chips, cheese and sour cream if desired.

Nutrition Facts : Calories 165.6, Fat 6.1, SaturatedFat 1.1, Cholesterol 35.2, Sodium 899, Carbohydrate 8.4, Fiber 1.7, Sugar 5, Protein 19.2

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Enjoy this delicious Chicken Tortilla Soup, a Southwestern cousin of Mom's chicken soup. Like its popular relative, it'll make you feel good all over.

Provided by My Food and Family

Categories     Soup Recipes

Time 45m

Yield 6 servings, about 1 cup each

Number Of Ingredients 7

6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14-1/2 oz. each) chicken broth
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese

Steps:

  • Heat oven to 400°F.
  • Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread onto rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
  • Meanwhile, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
  • Serve topped with cheese and tortilla strips.

Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 920 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 3 g, Protein 15 g

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