CHICKEN TORTILLA SOUP (INSPIRED BY TOMMY BAHAMA'S) RECIPE - (3.5/5)
Provided by pmag30
Number Of Ingredients 18
Steps:
- Directions 1. 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 15 minutes. (Turn heat to medium-low if mixture is browning too quickly.) 2. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper and bring to a boil. Turn heat down to low and simmer with lid slightly ajar for about 20 minutes. Off heat, use hand-held blender to puree until completely smooth (you can also do this in a blender in batches; just be careful to open the steam hole and cover with kitchen towel to avoid splatters). Stir in chicken if using, then ladle soup into bowls and garnish as you like. *I usually use leftover or rotisserie chicken, but if you want to cook the chicken from scratch, buy two bone-in chicken breasts. Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet, season with salt and pepper, then cook 35-40 minutes or until done. Let cool, then pull meat off the bone and cut into bite-sized pieces. Leftover soup will thicken in refrigerator...just add a bit of water to thin it out if necessary.
CHICKEN TORTILLA SOUP
Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes and plenty of seasonings, it's sure to be requested again and again.
Provided by Allrecipes Member
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
- Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.
Nutrition Facts : Calories 362 calories, Carbohydrate 31.8 g, Cholesterol 74.3 mg, Fat 11.9 g, Fiber 3.1 g, Protein 31.7 g, SaturatedFat 2.7 g, Sodium 1123.8 mg, Sugar 2.1 g
COPYCAT RUMBI ISLAND GRILL BAHAMA MAMA'S TORTILLA SOUP
This is a copycat recipe for Rumbi Island Grill's Bahama Mama's Tortilla Soup. Savory chicken broth with a hint of coconut milk, diced chicken breast, tomatoes, carrots, mozzarella tortilla strips, and a lime or lemon wedge.
Provided by SaraBellaBean
Categories Chicken
Time 50m
Yield 8 1 cup, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat an outdoor or indoor grill for medium heat. Grill chicken breasts for 6 to 8 minutes per side, or until browned and cooked through. Remove from the grill, and cut into chunks.
- In a large pot, combine the chicken, water, bouillon and carrot. Season with allspice, thyme, cinnamon, ginger and garlic. Bring to a boil, then simmer over medium heat for about 10 minutes, or until carrots are tender. Pour in the tomato, coconut milk and hot pepper sauce. Heat through, but do not boil.
- Ladle into bowls, and top with shredded mozzarella cheese and tortilla strips. Squeeze juice onto soup from lime wedges.
Nutrition Facts : Calories 217.3, Fat 11.7, SaturatedFat 8.2, Cholesterol 36.7, Sodium 925, Carbohydrate 8.8, Fiber 2, Sugar 4.7, Protein 19.7
HOMEMADE CHICKEN TORTILLA SOUP
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
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 (SIMILAR TO HOUSTON'S)
I have adapted this recipe from another that was posted on Zaar by Eddie Shipman, Tortilla Soup II #4627. I am really doing this for my own reference since I had so many questions about ingredients and the directions. The original recipe said that it was like Houston's Tortilla Soup. My parents, who are Houston's regulars, said it was very close to the original.
Provided by The Giggle Box
Categories Low Cholesterol
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
- Add chicken broth and bring to a boil.
- Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
- Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
- Let boil for 20 minutes or until tortillas are incorparated into the soup.
- Stir occasionally to keep the soup from sticking as it thickens.
- Reduce heat and add 6 oz cheese.
- Simmer for additional 10 minutes.
- Add milk and simmer for another 10 minutes.
- Serve with shredded cheese and corn tortilla chips on top.
Nutrition Facts : Calories 501, Fat 25, SaturatedFat 10.9, Cholesterol 83.9, Sodium 2348, Carbohydrate 35, Fiber 5.8, Sugar 6.8, Protein 35.1
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- 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. Add chicken stock, salt and cayenne pepper (if adding) and bring to a boil. Turn heat down to low and simmer for about 20 minutes.
- Remove the soup from the heat and puree until completely smooth. An immersion blender is easiest for this or blend in batches in your blender. Stir in chicken, then ladle soup into bowls and garnish.
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