Baby Acapulco Chicken Tortilla Soup Recipe 385

BABY ACAPULCO CHICKEN TORTILLA SOUP RECIPE - (3.8/5)

Baby Acapulco Chicken Tortilla Soup Recipe - (3.8/5) image

Provided by mrshermes2002

Number Of Ingredients 16

Ingredients

SOUP:
14 1/2 ounce can diced tomatoes
1 medium onion, cut up
2 garlic cloves
4 tablespoons snipped cilantro
1/2 teaspoon sugar
3 chipotle peppers in adobo sauce from the can
8 cups chicken broth
1 1/2 pounds chicken breast cut up
GARNISH:
Monterey Jack cheese, shredded
Avocados, cut up
Tortilla chips
Red Onion, diced
Cilantro, shredded
Spanish rice

Steps:

In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Add a couple of teaspoons of the adobo sauce from the chipotle pepper can. Bring to boiling; cover and simmer for 20 minutes. Put crunched tortilla chips in a bowl with cheese and avocados. Ladle soup over; top with cilantro and red onions. Serve with Spanish rice on the side.

CHICKEN TORTILLA SOUP III

Chicken Tortilla Soup III image

Easy and delicious! Chicken, corn, cilantro, salsa - your favorite Mexican flavors served up hot. Viva Mexico!

Provided by Julie

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

Yield 8

Number Of Ingredients 15

Ingredients

3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips
8 ounces shredded Monterey Jack cheese

Steps:

In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

Nutrition Facts : Calories 852.5 calories, Carbohydrate 65.7 g, Cholesterol 138.6 mg, Fat 48.9 g, Fiber 4.6 g, Protein 41.3 g, SaturatedFat 18.8 g, Sodium 2165.8 mg, Sugar 5.4 g

CHICKEN ACAPULCO

Chicken Acapulco image

Make and share this Chicken Acapulco recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 tablespoon butter or 1 tablespoon margarine
3 cups chopped cooked chicken (I use roasted chicken well seasoned with salt and pepper)
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) carton sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 (4 ounce) can chopped green chilies, drained
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper (I use 1/4 t.)
10 (7 inch) flour tortillas
1 (10 1/2 ounce) cream of chicken soup
1 cup shredded sharp cheddar cheese
1/3 cup milk

Steps:

In a large saucepan, cook onion in butter until tender.
Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
Combine topping ingredients.
Spoon over tortillas.
Bake, uncovered at 350°F for 35 minutes.

CHICKEN TORTILLA AVOCADO SOUP

Chicken Tortilla Avocado Soup image

My adaptation of a popular California-Mexican Soup. Great fun for guests and kids love it too. Pass some favorite Salsa for those who like their food HOT.

Provided by Annie W.

Categories Chicken Breast

Time 1h30m

Yield 6 generous servings

Number Of Ingredients 13

Ingredients

10 cups strong flavored chicken broth
2 tablespoons minced garlic
1 large onion, chopped
1 tablespoon chili powder
1 tablespoon adobo seasoning (traditional Mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)
1 (10 ounce) can diced tomatoes and green chilies (, I use Rotel brand)
1 1/2 cups sliced carrots
1 cup chopped celery
3 cups diced cooked chicken breasts
1/2 cup white rice
12 corn tortillas, cut into 1-inch strips
3 cups grated mozzarella cheese
3 avocados, peeled and sliced at the last minute

Steps:

Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
In individual heat-proof bowls, place two tortillas cut into strips.
Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
Place under broiler until cheese melts.
Remove from oven, top with 1/2 sliced avocado and serve immediately.

HOMEMADE CHICKEN TORTILLA SOUP

Homemade Chicken Tortilla Soup image

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

Ingredients

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

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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