Kellies Easy Chicken Tortilla Soup Recipes
KELLIE'S EASY CHICKEN TORTILLA SOUP
I entered this recipe into my 2006 company cook-off and got runner up for best soup! Thanks Kelle! My sister-in-law shared this recipe with me. Although I have another Tortilla Soup recipe I really enjoy, this one is less complicated to make. The recipe can be easily adapted to a crock pot by cooking most the ingredients on low for 8-10 hours (or high for 4), adding in the chicken and cilantro for the last hour of cooking. Works great for busy nights. You can also use a firm tortilla chip (such as Frito Lay's Gold Type) instead of deep frying the tortillas.
Provided by Cook4_6
Categories Lunch/Snacks
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- In a large stock pot whisk together all eight cans of soup.
- Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
- Bring ingredients to a boil, then reduce heat and simmer for an hour.
- Add cilantro and chicken and simmer another hour.
- During last hour of cooking, cut tortillas into strips with a pizza cutter.
- Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels.
- Ladle soup into bowls; top with tortilla strips, and shredded cheese.
- **You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.
Nutrition Facts : Calories 342.4, Fat 19.1, SaturatedFat 7.9, Cholesterol 52.7, Sodium 1500.7, Carbohydrate 25, Fiber 2, Sugar 4, Protein 18
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
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