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
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.
COPYCAT MANZANA'S CHICKEN TORTILLA SOUP RECIPE - (4/5)
Provided by á-32
Number Of Ingredients 24
Steps:
- Put olive oil in pot and heat. Add garlic and cook over medium-high heat until golden. 2. Roughly chop all vegetables and puree in food processor 3. Add pureed vegetables and chipotle peppers to same pot as the garlic, cook until liquid is gone 4. Add spices 5. Add pureed tortillas and simmer at least 20 minutes 6. Add chicken broth, tomato sauce and stewed tomatoes; bring to a boil 7. Add shredded meat of roasted chicken 8. Reduce heat and add cream, whisk together 9. To serve garnish with cheddar and jack cheese, fried tortilla strips and chopped cilantro Pro tip: Leftovers make great enchilada filling.
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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