Speedy Chicken Tortilla Soup Recipes

CHICKEN TORTILLA SOUP I

Chicken Tortilla Soup I image

This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Provided by Star Pooley

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 18

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Steps:

In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g

SPEEDY TORTILLA SOUP

Speedy Tortilla Soup image

A tasty, speedy tortilla soup to make with leftover chicken and canned vegetables. A family favorite requested time and again!

Provided by Mandy Bouchard

Categories Tortilla Soup

Time 35m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
½ teaspoon dried parsley
1 ½ cups chopped cooked chicken
2 (14 ounce) cans chicken broth
1 (14 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
½ (1 ounce) package taco seasoning mix
2 tostada shells, crushed into chips
¼ cup shredded mild Cheddar cheese
¼ cup sour cream

Steps:

Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
Garnish bowls with Cheddar cheese and dollops of sour cream.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 21.2 g, Cholesterol 39.7 mg, Fat 12 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 4.1 g, Sodium 1256.5 mg, Sugar 3.9 g

SPEEDY CHICKEN TORTILLA SOUP

Speedy Chicken Tortilla Soup image

One of the gals from college gave me this recipe. She and I used to swap out on cooking meals because we were the only ones who like to cook on our floor. I was thumbing through my recipes working on "Culinary Corner" for the easy winter soups article. It was SOOO filling and good. At the time, I thought it was different and really, I'm really leery about trying new stuff. VERY quick and easy for you Mom's who need something fast!

Provided by Redneck Epicurean

Categories Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 1/2 cups chicken broth
1/2 cup picante sauce (I prefer Pace) or 1/2 cup salsa (I prefer Pace)
1 teaspoon garlic powder
1 (14 1/2 ounce) can whole canned tomatoes, chopped
1 1/2 cups chopped cooked chicken (canned, rotisserie, or home-cooked (leftover, used them all!)
1 -2 cup shredded cheddar cheese
13 1/2 ounces white corn tortilla chips, crushed

Steps:

Combine the broth, picante sauce/salsa, garlic powder, tomatoes and in saucepan. Heat to a boil. Cook over low heat 5 minute.
Add chicken and heat through.
Ladle the soup into bowls and top with crushed tortilla chips and cheese.

Nutrition Facts : Calories 730.7, Fat 36.6, SaturatedFat 9.6, Cholesterol 69, Sodium 1612.4, Carbohydrate 70.2, Fiber 6.6, Sugar 5.5, Protein 33.3

QUICK CHICKEN TORTILLA SOUP

Quick Chicken Tortilla Soup image

Make and share this Quick Chicken Tortilla Soup recipe from Food.com.

Provided by KelBel

Categories Chicken Breast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) jar salsa
1 1/2 cups diced cooked chicken breasts
1 cup instant rice
1 cup crushed tortilla chips
sour cream
shredded cheddar cheese
sliced avocado
sliced black olives
cilantro

Steps:

Open the cans of corn, chicken broth, black beans, and salsa.
Pour everything into a large saucepan or stock pot.
Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes.
Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.

Nutrition Facts : Calories 471, Fat 8.7, SaturatedFat 2, Cholesterol 44.1, Sodium 1527.2, Carbohydrate 67.9, Fiber 10.8, Sugar 5.5, Protein 33.3

HOMEMADE CHICKEN TORTILLA SOUP

Homemade Chicken Tortilla Soup image

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. -Laura Black Johnson, Largo, Florida

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chilies
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

Steps:

In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

Nutrition Facts : Calories 200 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 941mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

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