Chicken Tortilla Soup In A Flash Recipes

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CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Chicken Tortilla Soup is a hearty Mexican soup that really warms the soul. Topped with fried tortilla chips, its packed with flavour and will be a great addition to your dinner rotation!

Provided by Richa @ My Food Story

Categories     Soup

Time 40m

Number Of Ingredients 16

2 tablespoon Olive Oil
1 large Onion (finely chopped)
1 teaspoon minced Garlic
2 Jalapenos (deseeded and chopped finely)
1 tablespoon Chili Powder
1 teaspoon Paprika
1 teaspoon Cumin Powder
1 teaspoon dried Oregano
1 14 ounce can fire roasted crushed Tomatoes
4 skinless and boneless Chicken Thighs (diced into bite sized pieces)
4 cups Chicken Stock
1 cup Corn Kernels
1 14 ounce can Black Beans (drained)
1 tablespoon Lime Juice
1 teaspoon Salt
Tortilla Chips, Cilantro, Lime Juice, Sour Cream for topping

Steps:

  • Heat olive oil in a dutch oven and add onions, garlic and jalapeno. Saute till the onions are soft.
  • Add all the other ingredients except black beans to the pot and stir to mix. Bring this to a boil and simmer for 15 minutes.
  • Add the black beans and simmer for 3 more minutes. Serve hot topped with tortilla chips and your favourite toppings.

Nutrition Facts : Calories 79 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN TORTILLA SOUP RECIPE



Chicken Tortilla Soup Recipe image

Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What's even better? It comes together in one pot.

Provided by Natalya Drozhzhin

Categories     Easy

Time 45m

Number Of Ingredients 18

1 Tbsp olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
1 jalapeno pepper (seeded and diced)
1 tsp ground cumin
1 tsp chilli powder
1 lb chicken breasts ((2 medium))
20 oz crushed tomatoes
32 oz chicken broth
14 oz black beans (drained and rinsed)
14 oz corn (drained and rinsed)
1/2 cup cilantro (chopped, divided (reserve 1/4 of it for garnish))
1 lime (juiced)
1 tsp salt (or to taste)
1/4 cup olive oil
8 corn tortillas ((6" tortillas))
1 large avocado (diced)
1 lime (cut into wedges, to serve)

Steps:

  • Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
  • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  • Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nutrition Facts : Calories 540 kcal, Carbohydrate 62 g, Protein 32 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 673 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

SUNNY'S EASY CHICKEN TORTILLA SOUP



Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt
1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken
1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)

Steps:

  • For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
  • For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
  • For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

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

TORTILLA SOUP



Tortilla Soup image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 pounds bone-in, skin-on chicken legs and thighs
5 cups chicken stock
2 tablespoons olive oil
4 cloves garlic
1 dried guajillo chile, seeded
Kosher salt and freshly ground black pepper
3 plum tomatoes, cored and halved lengthwise
1 small Spanish onion, diced
Crispy corn tortilla strips, for garnish
1/2 cup guacamole, store-bought or homemade
1/2 cup fresh cilantro, minced
1/2 cup sour cream

Steps:

  • Preheat the broiler.
  • Combine the chicken legs and thighs, chicken stock, olive oil, garlic and chile in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes.
  • Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes.
  • Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat.
  • Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper.
  • Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream.

CHICKEN TORTILLA SOUP IV



Chicken Tortilla Soup IV image

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

2 ½ teaspoons vegetable oil
6 (6 inch) corn tortillas, cut into 1/2 inch strips
3 cups chicken broth
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
2 skinless, boneless chicken breast halves, cut into bite size pieces
½ cup salsa
½ cup chopped fresh cilantro

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

CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY



Chicken Tortilla Bowl Soup Recipe by Tasty image

Here's what you need: onion, jalapeño, garlic, chicken breasts, black beans, corn, diced tomato, red enchilada sauce, chicken stock, dried oregano, ground pepper, cumin, salt, large flour tortilla, vegetable oil, fresh cilantro, monterey jack cheese, lime, avocado

Provided by Tasty

Categories     Lunch

Yield 8 servings

Number Of Ingredients 19

1 onion, diced
1 jalapeño, diced
3 cloves garlic, chopped
3 chicken breasts
1 can black beans, drained
1 can corn, drained
1 can diced tomato
1 can red enchilada sauce
4 cups chicken stock
½ teaspoon dried oregano
½ teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt
1 pack large flour tortilla
vegetable oil, for frying
fresh cilantro
monterey jack cheese
lime, wedged
avocado, sliced

Steps:

  • Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
  • Place the chicken breasts on top of the veggies.
  • Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
  • Set slow cooker to high and cook for 3 hours.
  • Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
  • Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
  • When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
  • Place fried tortilla bowl in a soup bowl and fill it with the soup.
  • Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
  • Enjoy!!

Nutrition Facts : Calories 625 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 6 grams, Protein 23 grams, Sugar 12 grams

LIGHT CHICKEN TORTILLA SOUP



Light Chicken Tortilla Soup image

This is my modified version of a tortilla soup recipe that I found. My whole family loves this soup so I make it often.

Provided by beckas

Categories     Clear Soup

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon vegetable oil
1 small onion, chopped
3 -4 garlic cloves, minced
1 (4 ounce) can of chopped green chilies, drained
1 cup chopped fresh tomato
1 finely chopped jalapeno pepper (optional)
1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
4 1/2 cups water
1 beef bouillon cube (I use Knorr extra large)
1 chicken bouillon cube (I use Knorr extra large)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 tablespoon Worcestershire sauce
2 chicken breasts, cooked and shredded
vegetables (such as zucchini,corn,kidney beans)
fried tortilla, in strips, for garnish
avocado, for garnish
shredded cheese, for garnish
cilantro, for garnish

Steps:

  • Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  • In a large pot, saute first four ingredients until tender.
  • Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for about an hour.
  • Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
  • Simmer until the vegetalbes are tender, about 30 more minutes.
  • To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
  • Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
  • Lightly sprinkle the tortilla strips with salt if desired.
  • Layer the tortilla strips in bowls.
  • Sprinkle with chopped avocado if desired.
  • Ladle soup into bowl.
  • Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

NEARLY FAMOUS CHICKEN TORTILLA SOUP



Nearly Famous Chicken Tortilla Soup image

It would seem that everyone has their own version of tortilla soup. Some are thick and cheesy; some thin and watery. I prefer a thin, but not watery, broth-based tortilla soup with LOTS of veggies and toppings. I developed this recipe years ago and would venture to say it is my MOST requested recipe. Both to personal friends or blog readers, I email this recipe constantly! So here it is, ASP's nearly famous Chicken Tortilla Soup, have at it!

Provided by spicyperspective

Categories     Chicken

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 small onion, chopped
2/3 cup fresh cilantro, chopped
3 minced garlic cloves
1 (14 1/2 ounce) can diced tomatoes
4 cups chicken broth
3/4 tablespoon cumin
1/2 tablespoon chili powder
1/4 teaspoon cayenne pepper
1 -2 bay leaf
2 carrots, thinly sliced
2 skinless chicken breasts, halved and thinly sliced
3/4 teaspoon salt
pepper
1/2 cup shredded monterey jack cheese
1 -2 avocado, diced
16 ounces tortilla chips

Steps:

  • In a large stock pot, heat the oil over high. Add onions, 1/3 cup cilantro and garlic, sauté 3 minutes.
  • Stir in tomatoes and spices, then bring to a boil.
  • Add the broth, carrots and chicken. Return to a boil, then reduce heat to medium and cook another 10-12 minutes.
  • Stir in half the cheese and 1 cup crushed tortilla chips.
  • Ladle into bowls and top with remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces. Serves 4+.
  • *This is a great recipe for leftover chicken or a rotisserie chicken. Just add it in at the very end to warm it up!

Nutrition Facts : Calories 924.3, Fat 47.9, SaturatedFat 8.8, Cholesterol 88.1, Sodium 1883.6, Carbohydrate 84, Fiber 11.9, Sugar 7.2, Protein 44.5

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The Best Chicken Tortilla Soup Ever Recipe - Food.com top www.food.com. 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.
From therecipes.info


THE BEST EASY CHICKEN TORTILLA SOUP | KITCHN
2020-02-03 Sweat the onion. Heat the oil in a 5.5-quart or larger Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent and softened, about 5 minutes. Add the spices. Add the garlic, chili powder, salt, and pepper, and cook until fragrant, about 1 minute.
From thekitchn.com


EASY CHICKEN TORTILLA SOUP - TASTES OF HOMEMADE
2020-05-09 Stir to combine. Bring soup to a gentle boil then reduce heat and simmer for approximately 20 minutes until soup is heated through. To make your own tortilla strips: Cut 6 corn tortillas into 1/2 inch strips. Toss in olive oil and salt. Place on a baking sheet and bake at 350 for 10 minutes.
From tastesofhomemade.com


CHICKEN TORTILLA SOUP RECIPE CROCK POT - PERFECT DESCRIPTION
2022-06-11 Instructions. Place chicken breasts in the bottom of a 5-quart crock pot. Season with a bit of salt & pepper. Add in diced onions and minced garlic. Then pour in broth, water, corn, diced tomatoes and enchilada sauce. Sprinkle with taco seasoning and chili powder and give it …
From solsarin.com


CHICKEN TORTILLA SOUP | MEXICAN PLEASE
2017-11-15 Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes. Remove the chicken and shred it using two forks. Add the chicken back to the broth and let it simmer for an additional 5 minutes or so.
From mexicanplease.com


CHICKEN TORTILLA SOUP RECIPE - JESSICA GAVIN
2018-09-10 Add in bell pepper and corn, saute for 1 minute. Add in the black beans, fire-roasted tomatoes, chicken stock, oregano, salt, 1 cup tortilla strips, and shredded chicken, stir to combine. Bring to a boil and then reduce to a simmer, cook until tortillas are softened about 15 minutes. Stir in lime juice and cilantro leaves, taste, and adjust ...
From jessicagavin.com


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