CHICKEN TORTILLA SOUP IV
Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.
Provided by Taseia Armstrong
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 6
Number Of Ingredients 11
Steps:
- Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
- Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
- Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 36.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 967.7 mg, Sugar 3.4 g
HEARTY CHICKEN TORTILLA SOUP WITH BEANS
This filling chicken tortilla soup will leave bellies full and happy, and is boyfriend-approved. For a spicier soup add a diced jalapeno to the onions, or a 1/2 teaspoon cayenne pepper. Garnish soup with shredded jack cheese, avocado, cilantro, lime slices, and crispy tortilla strips if desired.
Provided by Kristen Bailey
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
- Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
- Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
- Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 30.5 g, Cholesterol 50 mg, Fat 6.4 g, Fiber 8.1 g, Protein 27.7 g, SaturatedFat 1.4 g, Sodium 1219.7 mg, Sugar 3.6 g
CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS
When I moved to New York City, I craved a chicken tortilla soup like I used to find back home in Arizona. So, I made my own version with rotisserie chicken and packed it with flavor, using chipotle, tomatoes, garlic, cumin and coriander. Don't forget the toppings! I go for cilantro, avocado, queso fresco and lime juice with fresh, crispy tortilla strips.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
- Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
- Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
- Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.
BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS
Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.
Provided by Sabia
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
- Next, add the remaining ingredients (except for the cilantro and limes).
- Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
- Garnish with sour cream, parmesan cheese and toasted tortilla strips.
- Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
- Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
- Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
- Make sure to turn strips over halfway through the baking process.
BLACK BEAN AND CORN SOUP
From Pillsbury's Fast and Healthy cookbook. This is an easy but yummy soup recipe that kids love. Give it a try!
Provided by Loves2Teach
Categories One Dish Meal
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Spray dutch oven with nonstick cooking spray.
- Add ground beef; cook over med high heat until browned.
- Drain on paper towels and return to dutch oven.
- Add all remaining ingredients, mix well.
- Bring to a boil.
- Reduce heat, cover and simmer 15 minutes to blend flavors.
Nutrition Facts : Calories 388.9, Fat 8.5, SaturatedFat 3.1, Cholesterol 44.2, Sodium 706.7, Carbohydrate 50.3, Fiber 14, Sugar 3.3, Protein 31.3
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CHICKEN TORTILLA SOUP WITH BLACK BEANS - 31 DAILY
From 31daily.com
Cuisine MexicanTotal Time 30 minsCategory SoupCalories 325 per serving
- Heat a soup pot over medium high heat. Add onion, garlic, carrots, celery, and peppers; sauté until the vegetables soften. Season with salt, pepper, dried oregano (if using), and chili powder. Stir to combine and cook for 1-2 minutes.
- Add the tomatoes and the chicken stock; bring to a boil. Reduce the heat to a simmer and cook for 15 to 20 minutes, or until the vegetables are soft. Season with salt and pepper as needed. Add black beans, corn, and shredded chicken. Heat through.
- Divide the soup into 4 bowls and garnish with cheese, avocado, cilantro and crisp tortilla strips. (See topping ideas). Serve immediately.
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- In a pan over medium heat, heat about 1-inch deep of oil. Add tortilla strips and cook, turning as needed, for about 2 to 3 minutes or until golden and crisp. With a slotted spoon, remove from pan and drain on paper towels.
- In a pot over medium heat, heat about 1 tablespoon of oil (from frying the tortillas). Add onions and garlic and cook until softened.
- Add chicken stock, diced tomatoes, diced green chilies, tomato paste, chili powder, and oregano. Stir to combine and bring to a boil.
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