AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP
Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets.
Provided by Charbel Barker
Categories Main Course Soup
Time 40m
Number Of Ingredients 13
Steps:
- Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
- Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
- Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
- Let simmer for 25 minutes.
- While the soup is simmering, fry the tortilla strips and set aside.
- Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
- Garnish with the avocado, crema, cheese, chopped cilantro, and lime.
Nutrition Facts : Calories 372 kcal, Carbohydrate 24 g, Protein 21 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 618 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
COPYCAT EL CHICO CHICKEN TORTILLA SOUP
Make and share this Copycat El Chico Chicken Tortilla Soup recipe from Food.com.
Provided by LeslieNY3912
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. In a large sauce pan dissolve bouillon cubes in 4 cups boiling water.
- 2. Add chicken to broth and simmer until cooked through.
- 3. Remove chicken from pan and set aside to cool.
- 4. Add tomato paste, chili powder, hot suace, onion flakes and lime juice to sauce pan and bring to a simmer while stirring.
- 5. Salt to taste.
- 6. Cut chicken into cubes.
- 7. To serve place chicken, cheese, tortilla chips and avocado into bowls and pour broth over them.
Nutrition Facts : Calories 582.4, Fat 37.9, SaturatedFat 11, Cholesterol 75.7, Sodium 2137.1, Carbohydrate 37.3, Fiber 10.7, Sugar 7.8, Protein 28.9
CHEESECAKE FACTORY CHICKEN TORTILLA SOUP - COPYCAT
I have seen a surge in requests for this recipe, which I found very hard to locate! Enjoy my efforts : )
Provided by Brandess
Categories Whole Chicken
Time 3h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Simmer chicken in water, 3 carrots, 3 celery, 1/2 onion, 2 tbsp garlic, salt and white and black peppers for 2 hours.
- Remove chicken and allow to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard. Add a fresh batch of veggies to the pot.
- Add Rotel, cilantro, corn, and cumin to the pot. Stir well.
- Remove chicken from the bone and add to the pot.
- Add cream just to get color and thickness.
- Cut tortillas in strips and fry in peanut oil. Put tortillas in bottom of bowl, sprinkle with cheese and pour soup on top.
Nutrition Facts : Calories 830.6, Fat 53.5, SaturatedFat 23.4, Cholesterol 202.9, Sodium 1799, Carbohydrate 43.1, Fiber 6.7, Sugar 5.3, Protein 46
COPYCAT MCALLISTER'S CHICKEN TORTILLA SOUP
I love Mcallister's tortilla soup and had to find the recipe. Found this posted on another website, looks good.
Provided by Doxie lover in the
Categories Mexican
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
- Add flour and stir well, cooking for 1 minute more.
- Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes.
- Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, few chopped green onions and serve.
EL TORITO CHICKEN TORTILLA SOUP
Make and share this El Torito Chicken Tortilla Soup recipe from Food.com.
Provided by Teddys Mommy
Categories Mexican
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
- Set aside until cool enough to handle and shred.
- Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
- Bring to boil, reduce heat and simmer 20 minutes.
- Correct seasoning, if necessary.
- Add zucchini, squash, pepper, lime juice and Sherry.
- Bring again to boil.
- Reduce heat and simmer 15 minutes.
- Add cilantro and mint.
- Stir, then remove from heat.
- To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
- Ladle soup into each bowl.
- Sprinkle with shredded cheese and tortilla strips.
- Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
Nutrition Facts : Calories 275.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 44.2, Sodium 1399.4, Carbohydrate 17.7, Fiber 2.9, Sugar 5.4, Protein 23.1
COPYCAT CHICK FIL A CHICKEN TORTILLA SOUP
My hubby loves the Chicken Tortilla Soup from Chick Fil A. They don't have it in our area any more - so... Voila! The recipe to make it ourselves!!! Found on the internet somewhere...
Provided by Jennibear
Categories < 30 Mins
Time 30m
Yield 12 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large pot, add the onions, and cook until translucent.
- Drain the cans of beans and corn.
- Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken.
- Bring to a boil, then allow to simmer for several minutes until heated through.
- Lastly, add the cream and heat for 5-10 more minutes.
Nutrition Facts : Calories 347.8, Fat 12.9, SaturatedFat 5.5, Cholesterol 27.2, Sodium 998.4, Carbohydrate 45, Fiber 15, Sugar 3.6, Protein 15.7
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