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
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
CLASSIC TORTILLA SOUP
Provided by Marcela Valladolid
Time 56m
Yield 6 servings
Number Of Ingredients 14
Steps:
- For the soup: Heat a heavy saute pan over medium-high heat. Cook the garlic, tomatoes, onion and New Mexico chile in the pan. Using tongs, turn the vegetables occasionally during cooking to ensure charring on all sides. Remove the vegetables once slightly blackened on all sides, about 10 minutes. Remove the peel from the garlic. Add the charred vegetables to the blender with the tortilla pieces and 2 cups chicken broth. Blend until smooth. Pour the mixture into a large saucepan and add the remaining 4 cups chicken broth. Bring the mixture to a boil; reduce the heat and simmer, about 20 minutes. Sprinkle with salt and pepper.
- For the tortilla strips: In a medium, heavy skillet, pour enough oil to reach a depth of 1/2 inch. Heat over medium-high heat until very hot but not smoking. Add the tortilla strips in batches and fry until golden and crisp, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Set aside.
- To serve: Ladle the soup into 6 individual serving bowls. Serve with sour cream, avocados, cheese, tortilla strips, cilantro and lime wedges on the side.
MARRIOTT'S WORLD FAMOUS TORTILLA SOUP
This recipe was obtained from the Marriott Hotel on the world famous San Antonio RiverWalk, San Antonio,TX one year while at a conference. It is good and easy to make. The best part is it will not cost $10.95 a bowl when you cook and serve it at home.
Provided by Judy Welch @working925
Categories Chicken Soups
Number Of Ingredients 7
Steps:
- Bring the chicken to a boil in the chicken stock. Once the chicken is cooked, remove it from the chicken stock and add the tomatoes, onion, picante sauce, salt, pepper, and cumin. Let broth simmer for 10-15 minutes. Dice up the cooked chicken and add to broth. Simmer for another 10-15 minutes. One your tortilla soup is done put in bowls and top with Corn tortilla strips, guacamole and cheese. Serve and enjoy!
- Note: You can make corn tortilla strips like the Marriott's by cutting corn tortillas in strips and deep frying in olive oil until crispy, but I usually just use the store bought tortilla chips and crunch them up into the bowl.
JANE FOX'S FAMOUS TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F. Slice 6 of the tortillas into 1-inch strips, and then arrange them on a baking sheet in a single layer and spray with cooking spray. Bake until deeply golden, season with salt and reserve.
- Heat the corn oil in a soup pot or large Dutch oven over medium-high heat. Chop the remaining 6 tortillas into 1 to 1 1/2-inch squares, and then stir into the pot 1 minute. Add the chili powder, cumin, garlic, bay leaves, onions and cilantro, sprinkle with some salt and pepper and stir to toast the spices. Cook until the onions are translucent, 12 to 15 minutes.
- Pour in the stock with the tomatoes and chiles and bring to a boil. Add the chicken, reduce the heat a bit and simmer to cook through, 15 minutes. Remove the chicken, slice or chop the breasts, and then return to the soup. Remove the bay leaves before serving.
- To serve, dice the avocados and cut the limes into wedges. Place some avocado at the bottom of each soup bowl and douse with a healthy squeeze of lime juice before filling the bowls with soup. At the table, top the soup with the baked tortilla strips, jalapenos, red onions, queso fresco and sour cream.
MAURICIO'S TORTILLA SOUP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 22
Steps:
- For the soup: Put the chicken thigh pieces in a bowl and add the seasoning mix, along with a pinch of salt and pepper. Toss to coat.
- Heat the olive oil and butter in a large pot or Dutch oven. When the butter has melted and the oil is hot, add the chicken thighs and brown on all sides, 2 to 3 minutes, then remove to a plate.
- Next, add the garlic, bell peppers and onion to the pot and cook, stirring, until the vegetables are softened, 3 to 4 minutes more. Stir in the tomato paste, coating the vegetables. Add the browned chicken, chicken stock, hot water, tomatoes and green chiles, green chiles, chipotles and adobo sauce. Stir in the black beans and bring to a boil.
- Mix the masa harina with 1/2 cup of water and add to the soup. Reduce to a simmer and cook for about 20 minutes; the soup will thicken ever so slightly. Add the lime juice and taste, then adjust the seasoning as needed.
- For serving: Stir in most of the tortillas just before serving.
- Serve, topped with the remaining sliced tortillas, scallions, sour cream, pico de gallo and queso fresco.
NEARLY FAMOUS CHICKEN TORTILLA SOUP
It would seem that everyone has their own version of tortilla soup. Some are thick and cheesy; some thin and watery. I prefer a thin, but not watery, broth-based tortilla soup with LOTS of veggies and toppings. I developed this recipe years ago and would venture to say it is my MOST requested recipe. Both to personal friends or blog readers, I email this recipe constantly! So here it is, ASP's nearly famous Chicken Tortilla Soup, have at it!
Provided by spicyperspective
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
- Stir in tomatoes and spices, then bring to a boil.
- Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
- Stir in half the cheese and 1 cup crushed tortilla chips.
- Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
- *This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!
Nutrition Facts : Calories 924.3, Fat 47.9, SaturatedFat 8.8, Cholesterol 88.1, Sodium 1883.6, Carbohydrate 84, Fiber 11.9, Sugar 7.2, Protein 44.5
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