Spicy Chicken Tortilla Soup Recipes

SPICY CHICKEN TORTILLA SOUP

Steps:

• Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
• Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
• Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
• Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
• Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
• Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
• Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

SPICY CHICKEN TORTILLA SOUP

Steps:

• 1. Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
• 2. After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
• 3. Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often.
• 4. Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes.
• 5. Add broth, tomatoes, tomato paste, corn, black beans, and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
• 6. Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve.
• 7. Add oil to a pan. Fry tortillas strips a little at a time until brown and crispy. Drain on a paper towel lined plate. Salt while hot.
• 8. Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!

SPICY MEXICAN TORTILLA SOUP

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

SPICY CHICKEN TORTILLA SOUP

Steps:

• Slice carrot into bite-sized pieces, mince garlic and chop the chipotle chiles, and cut the chicken into bite size pieces. Set aside. In a large soup pot, add enough oil to coat the bottom of the pot. When the oil is warm, add diced onions and chiles. Saute until the onions are translucent. Add the garlic last and simmer for another minute.
• Add chicken broth and tomatoes to the soup pot. Add celery seed and bay leaves. Stir to blend. Now add the carrots and simmer for 10 minutes. Add chicken, beans, rice, and corn. Stir ingredients and cook for 20 minutes longer. Taste to see if you need more salt and pepper. Remove bay leaves before serving.
• In a medium saucepan, add about an inch of canola oil to the pan. Cut corn tortillas into one inch strips. When oil is hot, fry tortillas until golden brown. Drain on a paper towel lined paper plate and add seasoned salt if desired.
• SUGGESTED GARNISHES: Cheddar/Jack Cheese, Sour Cream, Sliced Avocado, Cilantro, Corn Tortilla strips, Lime slices to squeeze into the soup.
• TIPS & WARNINGS: You can make your own chicken broth so you can control the sodium content. Buy a whole cooked chicken from the deli in your Supermarket and remove the chicken from the bone and cut into bite size pieces if you are pressed for time.

SPICY TORTILLA SOUP

Steps:

• Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy.
• In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors.
• Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table.

SPICY CHICKEN TORTILLA SOUP

Steps:

• In a large stockpot, heat olive oil.
• Cook onion and garlic for a few minutes until translucent (be careful not to burn garlic).
• Add soup, mix together until smooth.
• Add chicken stock, red pepper flakes, beans, corn, and spices.
• Stir to mix.
• In a skillet or grill pan, cook chicken breasts until done, then dice.
• Add chicken to soup and cook for 20-30 minutes.
• Cut tortillas into strips or triangles, place in a baking dish and bake at 350 until brittle (approx. 10 minutes, but be careful not to burn!).
• Remove from oven (can dust with seasoning if desired).
• Serve soup garnished with tortilla strips.