EASY CHICKEN TORTILLA SOUP
This recipe for Easy Chicken Tortilla Soup is a simple 5-ingredient meal that my whole family loves. Great for a quick meal for the busy holiday season.
Provided by Sandra
Categories Main Course Soup
Time 30m
Number Of Ingredients 7
Steps:
- Add all of the ingredients into a pot and place over medium-high heat and allow to come to a slow boil.
- Reduce heat to low. Cover partially with a lid and cook for 20 minutes.
- For the last 5 minutes of cooking time remove the lid and allow it to continue to simmer. Remove from heat and let it sit off the heat for 5 minutes before serving. This will allow it to thicken up and cool off a bit.
Nutrition Facts : Calories 140 kcal, Carbohydrate 4 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 996 mg, Sugar 1 g, ServingSize 1 serving
EASY PEASY CHICKEN TORTILLA SOUP
After living in San Antonio, Texas for 20 years I have had my share of tortilla soup. I always made little notes in my checkbook about the different variations. When I moved to Washington state I consolidated all my notes and came up with this version. This recipe is quick and easy and incorporates many of my favorite parts of...
Provided by nancy mackel
Categories Chicken Soups
Time 35m
Number Of Ingredients 14
Steps:
- 1. 1. Put the oil in a deep pot and sautee the onion for 2 minutes. Add a pinch of salt so the onion will cook and not brown. Add the garlic and cook for another minute. If you like a little spice you can add a jalapeño in with the garlic and cook for another 2 minutes. I used the slice jalapeños in the jar. Add the chicken broth, tomatoes, corn and black beans bring to a boil. Once at a boil lower heat and simmer.
- 2. Preheat oven to 300, place tortillas that have been cut in to thin strips on a baking dish and heat until they are crispy (5 to 7 minutes).
- 3. If you are using pre-cooked chicken (like the rotisserie chicken from the supermarket), pull the breast meat off the bone and shred with a fork. Add to the simmering broth. Add lime juice and salt and pepper to taste to the pot.
- 4. *****IF YOU ARE USING UNCOOKED CHICKEN BREASTS.. you put the breast in the pot and simmer for 20 to 25 minutes. Once cooked you remove the breasts from the pot and shred the meat with a fork and return to the pot.
- 5. Ladle soup into bowls and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
EASY CHICKEN TORTILLA SOUP
This simple and flavorful Easy Chicken Tortilla Soup comes together in a snap! (That means dinner is on the table in under half an hour.) Beans, chicken and tomatoes cook in broth that takes on some big flavor, thanks to Old El Paso™ taco seasoning. Top your savory soup with cheese and crushed tortilla chips for a delicious, warm meal.
Provided by Pillsbury Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, mix beans, broth, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce heat to low. Cook 10 minutes, stirring occasionally to blend flavors.
- Serve with cheese and tortilla chips.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 7 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 3 g, TransFat 0 g
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
- For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
- For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.
EASY AND TASTY CHICKEN TORTILLA SOUP
In my trials to find a great chicken tortilla soup recipe, I came up with this. It's fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!
Provided by ShannyBanany
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 5
Number Of Ingredients 18
Steps:
- Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 46.4 g, Cholesterol 96.9 mg, Fat 20.1 g, Fiber 7.4 g, Protein 40.3 g, SaturatedFat 5.3 g, Sodium 3036.6 mg, Sugar 6.3 g
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
THE ULTIMATE CHICKEN NOODLE SOUP
My first Wisconsin winter was so cold, all I wanted to eat was homemade chicken noodle soup. Of all the chicken noodle soup recipes out there, this type of soup is my favorite and is in heavy rotation from November to April. It has many incredibly devoted fans.-Gina Nistico, Denver, Colorado
Provided by Taste of Home
Time 1h
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 15
Steps:
- Pat chicken dry with paper towels; sprinkle with salt and pepper. In a 6-qt. stockpot, heat oil over medium-high heat. Add chicken in batches, skin side down; cook until dark golden brown, 3-4 minutes. Remove chicken from pan; remove and discard skin. Discard drippings, reserving 2 tablespoons., Add onion to drippings; cook and stir over medium-high heat until tender, 4-5 minutes. Add garlic; cook 1 minute longer. Add broth, stirring to loosen browned bits from pan. Bring to a boil. Return chicken to pan. Add celery, carrots, bay leaves and thyme. Reduce heat; simmer, covered, until chicken is tender, 25-30 minutes., Transfer chicken to a plate. Remove soup from heat. Add noodles; let stand, covered, until noodles are tender, 20-22 minutes., Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard bones. Shred meat into bite-sized pieces. Return meat to stockpot. Stir in parsley and lemon juice. If desired, adjust seasoning with additional salt and pepper. Discard bay leaves.
Nutrition Facts : Calories 239 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 1176mg sodium, Carbohydrate 14g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
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