Chicken Tortilla Soup I Recipes

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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

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.

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

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

THE BEST CHICKEN TORTILLA SOUP



The Best Chicken Tortilla Soup image

I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...

Provided by Jill4man

Categories     One Dish Meal

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 21

1 (46 ounce) can chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
3 cups cooked chicken, shredded (I use rotisserie from the deli)
2 anaheim chilies, diced
1 jalapeno pepper, diced
1/2 cup diced onion
3 -4 large tomatoes, diced
2 garlic cloves, minced
2 tablespoons minced cilantro
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons pepper
1 teaspoon salt
2 teaspoons Tabasco sauce (I use the chipotle flavor)
1/2 teaspoon chipotle pepper (optional)
1 cup shredded cheddar cheese
1 avocado, chopped
1/4 cup cilantro, pulled from stem
1 lime, cut into wedges
2 cups crushed tortilla chips

Steps:

  • Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
  • Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
  • Enjoy!
  • If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
  • Simmer for at least an hour so that the flavors mix together.

Nutrition Facts : Calories 398.1, Fat 20.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1729.4, Carbohydrate 25.6, Fiber 7.3, Sugar 10.1, Protein 31.7

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

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

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Provided by Danny Boome

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Steps:

  • In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

THE EASIEST AND BEST CHICKEN TORTILLA SOUP



The Easiest and Best Chicken Tortilla Soup image

Our family favorite chicken tortilla soup! Muy delicioso--very delicious--and so simple, quick, and easy to make using pantry items. Less than 45 minutes from start to finish, so a great weeknight meal. I sometimes add a can of petite diced tomatoes plus an extra can of corn to s-t-r-e-t-c-h this soup to feed a few extra guests, or you can simply double the recipe to feed a large group. Season to taste with salt & pepper, cumin and chili powder (I use a pinch of each). Don't skip the fresh garnishes of lime, avocado, cilantro, shredded cheese and sour cream---they really make this soup. This soup makes great leftovers. Enjoy!

Provided by BecR2400

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 boneless skinless chicken breasts
32 ounces chicken stock
1 (15 1/4 ounce) can whole kernel corn
1 (15 ounce) can black beans
1 (12 ounce) jar pico de gallo (may use fresh pico de gallo or salsa fresca)
salt and pepper
cumin
chili powder
3 -4 ounces tortilla chips, crumbled
chopped chili pepper (mild or hot)
fresh lime wedge
diced avocado
chopped cilantro
sour cream
shredded cheddar cheese or shredded monterey jack cheese

Steps:

  • Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
  • Remove chicken from pot and place on a cutting board.
  • Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
  • Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
  • Serve while hot. Also good reheated the next day.
  • Garnish with a squeeze of fresh lime and your favorite toppings.

Nutrition Facts : Calories 291.2, Fat 6.9, SaturatedFat 1.3, Cholesterol 29.7, Sodium 559.5, Carbohydrate 40, Fiber 6.6, Sugar 4.3, Protein 19.7

SLOW-COOKER CHICKEN TORTILLA SOUP



Slow-Cooker Chicken Tortilla Soup image

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Provided by Elena

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

Time 8h30m

Yield 8

Number Of Ingredients 17

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Steps:

  • Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
  • Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.

Provided by Mark Bittman

Categories     dinner, editors' pick, soups and stews, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds bone-in chicken thighs or legs
1 pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional
1 medium onion, quartered leave the skin on
1 head garlic, halved across the equator leave the skin on
1/4 cup vegetable oil, or more as needed
6 corn tortillas
Salt
2 tablespoons canned chipotle chilies in adobo, or to taste
1/2 cup chopped fresh cilantro
2 avocados, pitted, peeled and cubed
4 to 8 ounces plain melting cheese, like mozzarella not fresh, Oaxaca or Jack, shredded or cubed
Lime wedges for serving, optional

Steps:

  • Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
  • Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
  • When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
  • While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
  • Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams

THE BEST CHICKEN TORTILLA SOUP EVER



The Best Chicken Tortilla Soup Ever image

This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.

Provided by kat in ky

Categories     Chicken

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 whole chicken
3 tablespoons oil
1 onion, chopped
1/2 bunch cilantro, snipped
1 tablespoon cumin
1 tablespoon garlic pepper seasoning
2 teaspoons lemon pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can Rotel Tomatoes
2 (10 ounce) cans chicken broth or 2 (10 ounce) cans homemade chicken broth
2 beef broth
2 (14 ounce) cans stewed tomatoes
1 (14 ounce) can diced tomatoes
monterey jack cheese
tortilla chips
avocado

Steps:

  • In a large pot, boil chicken until done.
  • Cool and debone.
  • In a skillet, saute onion in oil.
  • Add remaining ingredients and simmer for 45 minute.
  • to mingle the seasonings.
  • Serve with monteray jack cheese and tortilla chips and avocado.

CHICKEN TORTILLA SOUP RECIPE BY TASTY



Chicken Tortilla Soup Recipe by Tasty image

Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro

Provided by Crystal Hatch

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 16

1 tablespoon cooking oil, of preference
1 clove garlic, minced
2 tablespoons white onion, diced
¼ cup tomato, diced
1 tablespoon green chilli, diced
¼ cup black beans
¼ cup frozen corn
salt, to taste
pepper, to taste
⅛ teaspoon dried oregano
⅛ teaspoon cumin
⅛ teaspoon chili powder
1 ½ cups chicken broth, or veggie broth
1 cup rotisserie chicken, shredded
tortilla strip, for garnish
fresh cilantro, for garnish

Steps:

  • In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
  • Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
  • Add broth, stir and bring to a simmer.
  • Add chicken and allow to heat through.
  • Serve with a sprinkle of tortilla strips and cilantro.
  • Enjoy!

Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams

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From aspicyperspective.com


RED ROBIN’S CHICKEN TORTILLA SOUP - THEBRILLIANTKITCHEN.COM
Add half a teaspoon of the spice mixture, tomato paste, and sauté for three more minutes. 7. Stir in chunky tomatoes and chicken. Add one liter of boiled, hot water to the pot, add the granulated stock, and allow it to boil. 8. After draining the corn and beans, add them to the soup.
From thebrilliantkitchen.com


EASY CHICKEN TORTILLA SOUP (INSTANT POT FRIENDLY!)
2022-03-10 This 1-pot chicken tortilla soup recipe can be made in the Instant Pot or on the stovetop, but the Instant Pot is our preferred method because it makes the chicken especially tender. Either way, it begins with a savory base of sautéd onion and garlic, plus cumin, chili powder, and oregano. Then we add canned fire-roasted diced tomatoes for ...
From minimalistbaker.com


EASY CHICKEN TORTILLA SOUP RECIPE - RELUCTANT ENTERTAINER
2020-05-26 Instructions. In a large pot, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the pot the remaining soup ingredients (including whole chicken breasts if using). Bring to a boil, then turn down to a simmer. Cook the soup on simmer for 1 hour.
From reluctantentertainer.com


CHICKEN TORTILLA SOUP RECIPE - JESSICA GAVIN
2018-09-10 Homemade Crunchy Tortilla Strips: Cut corn tortilla strips into 1/4-inch thick, 2-inch long pieces. Heat 1/2-cup vegetable oil in a small saute pan (about 6-inch diameter). Heat oil to 350-375 ° F, fry tortillas in batches until crispy, about 60 to 90 seconds. Transfer strips to a paper towel-lined plate.
From jessicagavin.com


CHICKEN TORTILLA SOUP - JO COOKS
2020-12-06 Tortilla Soup. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, garlic, jalapeno and cook for 4 to 5 minutes until the onion is soft and translucent. Add the rest of the soup ingredients to the pot and bring to a boil. Turn down the heat to medium-low and simmer for 20 minutes.
From jocooks.com


CHICKEN TORTILLA SOUP RECIPE - FOODIECRUSH.COM
Sauté the onion with the oil in a small saucepan then add to the slow cooker with the rest of the ingredients (up to the shredded chicken) and cook on High setting for 3-4 hours or Low setting for 7-8 hours. Garnish with the toppings and serve. Set the Instant Pot to sauté mode and cook the onion until softened.
From foodiecrush.com


EASY CHICKEN TORTILLA SOUP | GIMME DELICIOUS
To make the soup. Heat a heavy bottom dutch oven with oil. Add the garlic, jalapenos, and onion. Cook for 2-3 minutes. Add the spices; red chili powder, cumin powder, pepper powder, cayenne pepper, and salt, and saute for a minute. Add the diced tomatoes, chicken broth and …
From gimmedelicious.com


CHICKEN TORTILLA SOUP RECIPE - THE GIRL WHO ATE EVERYTHING
2020-04-13 Instructions. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 10-15 minutes. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more.
From the-girl-who-ate-everything.com


CHICKEN TORTILLA SOUP - ONCE UPON A CHEF
Preheat the oven to 425°F and set an oven rack in the middle position. Place the chicken breasts on an aluminum foil–lined baking sheet, season with salt and pepper, and cook for 35 to 40 minutes, or until the chicken is cooked through. Let cool, then pull the meat off the bone and cut into bite-sized pieces.
From onceuponachef.com


TORTILLA SOUP RECIPE / VIEW RECIPE INSTRUCTIONS - THE PIONEER …
Garnish with cilantro and serve. This tortilla soup tastes better than anything you can get at a restaurant. 02.10.2018, this easy tortilla soup recipe is perfect for any night of the week, and it’s so easy to save and reheat later! It is also very healthy! 20.10.2020, chicken tortilla soup is the perfect easy weeknight dinner. Mark each ...
From tpwrecipes.com


CHICKEN-TORTILLA SOUP RECIPE | MYRECIPES
Step 1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top …
From myrecipes.com


EASY CHICKEN TORTILLA SOUP RECIPE - PILLSBURY.COM
2022-05-11 Steps. In 3-quart saucepan, mix beans, broth, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce heat to low. Cook 10 minutes, stirring occasionally to blend flavors. Serve with cheese and tortilla chips.
From pillsbury.com


CHICKEN TORTILLA SOUP - SUGAR SPUN RUN
2019-03-06 Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes). Add garlic and cook until fragrant (about 30 seconds) Add chicken stock, tomatoes, beans, enchilada sauce, corn, chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer.
From sugarspunrun.com


10 BEST CHICKEN TORTILLA SOUP RECIPES | YUMMLY
2022-05-04 Chicken Tortilla Soup PureWow. chicken broth, carrots, black beans, jalapeño, red onion, chopped fresh cilantro and 15 more.
From yummly.com


EASY 30-MINUTE HOMEMADE CHICKEN TORTILLA SOUP - AVERIE COOKS
2022-03-07 Add the garlic and sauté for 1 to 2 minutes. Stir intermittently. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes.
From averiecooks.com


INSTANT POT CHICKEN TORTILLA SOUP – MELANIE COOKS
2022-05-11 Instructions. Preheat the oven to 400F. First add the chicken breast into the Instant Pot along with the broth, salsa, corn, and black beans. Then set the Instant Pot to Sealing and set it to Pressure Cook on High for 20 minutes. While the soup is …
From melaniecooks.com


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