Chicken Tortilla Soup Recipe By Tasty

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY



Hearty Chicken Tortilla Soup Recipe by Tasty image

This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.

Provided by Katie Aubin

Categories     Sides

Time 1h25m

Yield 8 servings

Number Of Ingredients 20

8 oz large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce, to taste
1 cup fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb boneless, skinless chicken thighs
kosher salt, to taste
1 teaspoon dried oregano
2 tablespoons olive oil, divided
8 cups low sodium chicken stock
25 oz hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ cup lime juice
onion, finely chopped
fresh cilantro
avocado, thinly sliced
cotija cheese, crumbled
tortilla strip
lime wedge

Steps:

  • Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
  • Season the chicken thighs on both sides with salt and the oregano.
  • In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
  • Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
  • Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
  • Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
  • Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
  • Enjoy!

Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams

INSTANT POT CHICKEN TORTILLA SOUP RECIPE BY TASTY



Instant Pot Chicken Tortilla Soup Recipe by Tasty image

Comfort food gives us that warm-fuzzy feeling with this quick and easy version of a classic Mexican dish. Made with chicken, vegetables, and a blend of spices in an Instant Pot, you'll be curling up with a bowl of this delicious soup in no time. Top it off with tortilla strips, cilantro, avocado, crema, Panela cheese, and lime wedges to balance out the spice.

Provided by Betsy Carter

Categories     Lunch

Time 1h15m

Yield 4 servings

Number Of Ingredients 24

1 tablespoon olive oil
1 medium white onion, diced
2 carrots, diced
3 celery stalks, diced
3 cloves garlic
2 dried bay leaves
2 boneless, skinless chicken breasts
4 teaspoons kosher salt, divided
4 cups chicken broth
2 cups water
1 poblano pepper, seeded and diced
1 can fire roasted crushed tomato
1 tablespoon chipotle pepper in adobo sauce, roughly chopped
1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper, plus more to taste
10 corn tortillas
1 tablespoon olive oil
1 teaspoon kosher salt
1 avocado, diced
1 panela cheese, crumbled, 10 ounce (285 g)
1 bunch fresh cilantro leaves
4 limes, cut into wedges

Steps:

  • Preheat the oven to 350°F (180°C).
  • Set the Instant Pot timer for 20 minutes and turn to the sauté setting. Add the olive oil and heat until shimmering. Add the onion and cook until translucent, about 3-5 minutes.
  • Add the carrots, celery, garlic, bay leaves, chicken breasts, and 2 teaspoons of salt. Pour in the chicken broth and water.
  • Cover the Instant Pot and turn to the manual setting. Make sure the pressure valve is set to steam. Cook for the remaining 15 minutes.
  • Meanwhile, make the tortilla strips: Slice the tortillas into ¼-inch (6 mm) wide strips. Spread the strips on a baking sheet. Drizzle with the olive oil and season with the salt. Toss to coat, then spread in an even layer.
  • Bake for 20 minutes, tossing halfway, until the tortilla strips are evenly browned and toasted.
  • When the timer on the Instant Pot is done, carefully release the steam. When the steam is fully released, open the Instant Pot and transfer the chicken breasts to a cutting board or baking sheet. Use 2 forks to shred the chicken.
  • Add the poblano pepper, fire-roasted tomatoes, chipotles in adobo, oregano, cumin, chili powder, cayenne, and 2 teaspoons of salt to the soup. Stir to incorporate.
  • Cover the Instant Pot and turn to the Manual setting. Set the timer to 15 minutes to finish cooking the soup. Release the pressure valve when the timer is done.
  • Return the shredded chicken to the soup and stir to incorporate.
  • Ladle the soup into bowls. Serve with the tortilla strips, avocado, Panela cheese, cilantro and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1362 calories, Carbohydrate 118 grams, Fat 83 grams, Fiber 13 grams, Protein 37 grams, Sugar 23 grams

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

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

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

TASTY TORTILLA SOUP



Tasty Tortilla Soup image

Play with this tortilla soup recipe a bit to find ingredients that match your own personal tastes. You can use packaged Mesquite flavored chicken, add more tomatoes and onions, or even get creative with the cheeses. -Jennifer Giles, Des Moines, Iowa

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 7 servings.

Number Of Ingredients 16

1 large onion, chopped
2 green onions, thinly sliced
2 tablespoons butter
4 garlic cloves, minced
2 tablespoons all-purpose flour
4-1/2 cups reduced-sodium chicken broth
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (8 ounces) no-salt-added tomato sauce
1 can (4 ounces) chopped green chilies
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 teaspoons ground cumin
1/4 teaspoon pepper
3 cups cubed cooked chicken breast
2 tablespoons minced fresh cilantro
1-1/3 cups crushed baked tortilla chip scoops
7 tablespoons shredded reduced-fat cheddar cheese

Steps:

  • In a Dutch oven, saute onion and green onions in butter until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add broth. Stir in the tomatoes, tomato sauce, chilies, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add chicken and cilantro; heat through. , For each serving, place 2 tablespoons chips in a soup bowl. Top with 1-1/2 cups soup. Garnish each serving with 1 tablespoon each of cheese and chips.

Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 654mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges

EASY & TASTY CHICKEN TORTILLA SOUP



Easy & Tasty Chicken Tortilla Soup image

This is a variation of another soup recipe that I tried and loved. I added some things and took out others to make this recipe an instant hit. This also freezes well, so you can save some for a rainy day!

Provided by Amber Matlock

Categories     Chicken Breast

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 23

1 lb chicken breast, cooked and cubed
1/2 tablespoon olive oil
8 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled and chopped
1 onion, chopped
1 jalapeno, chopped
1 carrot, chopped
1 squash or 1 zucchini, chopped
1/2 cup fresh cilantro, chopped
1 cup frozen corn
1 cup diced tomatoes with basil oregano and garlic, undrained
1 (15 ounce) can red kidney beans, undrained
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 dash cayenne pepper
southwest seasoning (to taste)
sour cream
shredded cheese
crushed tortilla chips
fresh lime juice (1/2 lime per serving)

Steps:

  • Combine all soup ingredients in a large pot.
  • Turn to high heat and bring to a boil.
  • Reduce heat and simmer for 4-5 hours, stirring occasionally.
  • Top individual servings with all or some of the suggested toppings (I think the lime juice is what really makes this soup sing!).

Nutrition Facts : Calories 253.8, Fat 7.5, SaturatedFat 1.9, Cholesterol 38.1, Sodium 221.8, Carbohydrate 27.8, Fiber 6.2, Sugar 3.6, Protein 20

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

A few additions to canned cream of chicken soup provide the comforting flavor found in Carolyn Griffin's mock chicken dumpling soup. "The chunks of chicken are nice and tender," notes the Macon, Georgia cook. "And you can't tell that the dumplings are actually tortilla strips."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
4 cups water
2 cups cubed cooked chicken
4 flour tortillas (6 inches), cut into 2-1/2-inch strips
Minced fresh parsley

Steps:

  • In a 3-qt. saucepan, bring the soup and water to a boil. Stir in chicken and tortilla strips; reduce heat to medium-low. Cook, uncovered, for 25-30 minutes, stirring occasionally. Sprinkle with parsley.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 32mg cholesterol, Sodium 426mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 10g protein. Diabetic Exchanges

CHEESY CHICKEN TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

Chicken tortilla soup with cream cheese.

Provided by 3zdaddy

Categories     Tortilla Soup

Time 40m

Yield 8

Number Of Ingredients 20

1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
3 cups chicken broth
1 (15 ounce) can chili beans in spicy sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can red enchilada sauce
1 ½ teaspoons chili powder
1 teaspoon seasoned salt
¾ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
6 ounces cream cheese, cubed
8 ounces extra sharp Cheddar cheese, grated
3 cups shredded cooked chicken
½ cup crushed tortilla chips, or to taste
¼ cup sour cream, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
  • Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 35.8 g, Cholesterol 97.8 mg, Fat 25.9 g, Fiber 8 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 1634.7 mg, Sugar 3.2 g

EASY AND TASTY CHICKEN TORTILLA SOUP



Easy and Tasty Chicken Tortilla Soup image

In my trials to find a great chicken tortilla soup recipe, I came up with this. It's fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!

Provided by ShannyBanany

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

Time 40m

Yield 5

Number Of Ingredients 18

4 cups water
3 cubes chicken bouillon
1 onion, chopped
1 banana pepper, seeded and diced
1 (15.5 ounce) can hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chilies, undrained
1 (14.5 ounce) can diced tomatoes, undrained
2 (10.75 ounce) cans cream of chicken soup
2 (12.5 fl oz) cans white chicken, drained
4 ½ teaspoons garlic powder
3 tablespoons lime juice
5 dashes hot pepper sauce (such as Frank's RedHot®)
3 tablespoons dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 46.4 g, Cholesterol 96.9 mg, Fat 20.1 g, Fiber 7.4 g, Protein 40.3 g, SaturatedFat 5.3 g, Sodium 3036.6 mg, Sugar 6.3 g

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.

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

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

More about "chicken tortilla soup recipe by tasty"

CHICKEN TORTILLA SOUP | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
2011-01-08 Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix.
From tastykitchen.com
5/5


HOW TO MAKE TORTILLA SOUP RECIPE - THERESCIPES.INFO
https://www.allrecipes.com › recipes › 16563 › soups-stews-and-chili › soup › tortilla-soup. All information about healthy recipes and cooki
From therecipes.info


EASY CHICKEN TORTILLA SOUP RECIPE - THE LEAN GREEN BEAN
2013-08-15 In a dutch oven or large soup pot, saute the first 6 ingredients over medium heat for 10 minutes. Add the tomatoes (with liquid), beans, chicken, broth and dry spices. Bring to a boil, reduce heat and simmer until vegetables reach desired tenderness. Taste and adjust seasonings.
From theleangreenbean.com


10 BEST CHICKEN TORTILLA SOUP RECIPES | YUMMLY
2022-05-04 Easy Chili Chicken Tortilla Soup Healthy Fitness Meals ground cumin, green onions, sweet onion, salt, corn, tortillas and 12 more …
From yummly.com


BEST SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - DELISH
2022-01-14 Serve soup topped with tortilla crisps, avocado, sour cream, cilantro, and lime. Nutrition (per serving): 420 calories, 30 g protein, 35 g …
From delish.com


30 MINUTE CHICKEN TORTILLA SOUP - THESTAYATHOMECHEF.COM
Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds. Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
From thestayathomechef.com


CHICKEN TORTILLA SOUP RECIPES | TASTE OF HOME
Chicken Tortilla Soup Recipes. Looking for recipes for chicken tortilla soup? Taste of Home has the best chicken tortilla soup recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. Add Filter.
From tasteofhome.com


INSTANT POT CHICKEN TORTILLA SOUP – MELANIE COOKS
1 day ago 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


EASY CHICKEN TORTILLA SOUP RECIPE - THE DELICIOUS SPOON
2022-01-28 Let them sauteé until the onions become translucent. Be careful not to burn the garlic. Turn the heat down if you need to. Add the chicken broth, crushed tomatoes, beans and spices to the pot and stir to combine. Bring the soup to a boil and then reduce the heat to medium-high to let the soup simmer for about 15 minutes.
From thedeliciousspoon.com


10 BEST CHEESY CHICKEN TORTILLA SOUP RECIPES | YUMMLY
2022-04-26 Cheesy Chicken Tortilla Soup Oh, Sweet Basil. russet potato, taco seasoning, milk, sour cream, flour, green chilis and 10 more.
From yummly.com


EASY CHICKEN TORTILLA SOUP - LAUREN'S LATEST
2018-08-10 Add in beans, tomato sauce, chicken stock and spices. Bring soup to boil and reduce to simmer. Place chicken breasts into broth to poach in cooking liquid for 20 minutes. Remove chicken, shred and return to soup pot. Cut corn tortillas into strips and add to soup. Cook another 5-10 minutes.
From laurenslatest.com


BEST CHICKEN TORTILLA SOUP (SO EASY & SUPER TASTY!) | BAKE IT WITH …
2017-04-26 Add some veggies. Add tomatoes, jalapeno, and green onion. Stir to combine and allow to cook for 1-2 minutes. Then, add corn, beans and seasoning. Add corn, black beans, and the first portion of cilantro. Stir to combine. Then add the seasoning (chili powder, cumin, oregano). Next, add broth and chicken.
From bakeitwithlove.com


SIMPLE CHICKEN TORTILLA SOUP – SMITTEN KITCHEN
2022-03-22 Add chicken thighs and bring the soup to a simmer. Reduce heat to medium-low and cover, simmering for 15 minutes, until chicken is very tender and cooked through. Remove chicken with tongs and transfer to a cutting board. Add beans and corn (optional; still frozen is fine to soup), gently simmer for 3 to 5 minutes.
From smittenkitchen.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


CHICKEN TORTILLA SOUP - DELICIOUS DECISIONS - RECIPES
In a 3-4 1/2-quart round or oval slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours. Arrange the tortilla strips in a single layer on a baking sheet.
From recipes.heart.org


THE CHEESECAKE FACTORY JUST SHARED ITS CHICKEN TORTILLA SOUP RECIPE
2021-01-19 Add the flour into the pot and cook for 4–5 minutes. Then, add the chicken broth, canned diced tomatoes and tomato paste to the pot and bring to a boil. Lower to a simmer and cook until the tortillas are tender (10–15 minutes). Reduce to 2-1/2 quarts.
From tasteofhome.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


EASY CHICKEN TORTILLA SOUP - THE WOODEN SKILLET
2022-03-16 Remove chicken from pot and place on a plate; use two forks to shred and return meat to pan along with the corn, tomatoes (diced and crushed), black beans, chili powder, cumin, lime zest, lime juice and salt. Stir to combine. Let simmer 10-15 minutes. Taste and add any additional salt, spice or lime juice – as desired.
From thewoodenskillet.com


CHICKEN TORTILLA SOUP - DAMN DELICIOUS
2013-10-26 Directions: In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles ...
From damndelicious.net


CHICKEN TORTILLA SOUP O'CHARLEY'S RECIPE - CREATE THE MOST …
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.
From recipeshappy.com


NEARLY FAMOUS CHICKEN TORTILLA SOUP | TASTY KITCHEN: A HAPPY …
2011-01-27 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 of crushed tortilla chips and combine.
From tastykitchen.com


CHICKEN TORTILLA SOUP - EASY RECIPES - ONE POT MEALS
Jan 26, 2022 - #getmyfatpantsonChicken tortilla soup is such an easy recipe to make. I love making one pot meals like this, they can be done in less than an hour. The depth... Jan 26, 2022 - #getmyfatpantsonChicken tortilla soup is such an easy recipe to make. I love making one pot meals like this, they can be done in less than an hour. The depth... Pinterest. Today. Explore. …
From pinterest.ca


CHICKEN TORTILLA SOUP RECIPE - THE SPRUCE EATS
2019-07-27 Combine the chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn in a large saucepan or Dutch oven. Bring to a simmer and cook over low heat for 45 minutes. Add the chopped chicken about 5 minutes before done. Taste and season with kosher salt and freshly ground black pepper.
From thespruceeats.com


EASY TASTY SOUP RECIPES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


FAST, EASY, DELICIOUS HOMEMADE CHICKEN TORTILLA SOUP RECIPE
Instructions. Heat oil in a large soup pot set over medium heat. Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes. Add garlic, jalapeño, and chili powder; cook, stirring, 1 minute. Add broth, tomatoes, chicken, and lime juice; stir to combine.
From jacquelineadan.com


EASY CHICKEN TORTILLA SOUP FROM SCRATCH - INSPIRED TASTE
Heat oven to 400 degrees F. Line a baking sheet with aluminum foil. Rub chicken on both sides with salt and ancho chili powder. Heat the oil in a large soup pot over medium heat. Add chicken thighs, skin-side-down and cook until the skin is golden brown, about 12 minutes.
From inspiredtaste.net


HEALTHY AND EASY CHICKEN TORTILLA SOUP RECIPE - MINCERECIPES.INFO
2022-04-11 Instructions. 1. Heat some oil in a Dutch oven and saute a diced onion until translucent. Add in garlic and diced jalapeno if using. Saute for another minute.
From mincerecipes.info


CHICKEN TORTILLA SOUP | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
2015-09-17 Cut the stack in half, cut the halves into 1/4-inch strips. Line a pan with paper towel and set aside. Working in batches, fry the tortilla strips stirring occasionally until golden brown, about 3 minutes. Using a slotted spoon remove strips from oil and drain on paper towel lined pan, season with salt. Add the shredded chicken, shredded cheese ...
From tastykitchen.com


CHICKEN TORTILLA SOUP - COOKING CLASSY
2020-03-03 Saute veggies: Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 – 7 minutes. Bloom aromatics: Add garlic, chili powder and cumin and saute 1 minute. Add liquid ingredients and veggies, simmer: Pour in chicken broth, tomato sauce, diced tomatoes and corn.
From cookingclassy.com


EASY CHICKEN TORTILLA SOUP - TASTES BETTER FROM SCRATCH
2019-09-18 Instructions. Heat the olive oil in a large pot over medium heat. Add the bell pepper, onion, and garlic, and saute for 2-3 minutes until the onion starts to soften. Add chicken broth and diced tomatoes chili powder, cumin, paprika, oregano, black beans and season with salt and pepper to taste.
From tastesbetterfromscratch.com


INSTANT POT CHICKEN TORTILLA SOUP - ALL WAYS DELICIOUS
2022-02-26 Saute the garlic and onions in the Instant Pot. Add the remaining ingrdients, except for the crispy tortilla strips and other toppings, and pressure cook for 10 minutes. Release the pressure, remove the chicken breasts from the pot, shred it, and hten return it to the soup. Serve hot, garnished with crispy tortilla strips or tortilla chips and ...
From allwaysdelicious.com


CHEESY SOUTHWEST CHICKEN TORTILLA SOUP - MANDY IN THE MAKING
2022-05-10 For chicken if not using rotisserie: Preheat the oven to 350, sprinkle salt and pepper on each side and bake for 30 minutes covered with foil! Remove from oven then shred with a fork or hand mixer (this shreds super well). For soup: Throw everything in a large pot on medium heat and continuously stir!
From mandyinthemaking.com


EASY CREAMY CHICKEN TORTILLA SOUP - SEASONED TO TASTE
2021-01-25 After 30-45 minutes, remove chicken and shred. Add shredded chicken, cream cheese, heavy cream, corn and cilantro, stir and simmer an additional 15 minutes until remaining ingredients are well combined. Serve soup in a bowl and garnish with favorite toppings!
From seasonedtotasteblog.com


KETO CHICKEN TORTILLA SOUP RECIPE (EASY!) | WHOLESOME YUM
2021-12-18 Heat the olive in a dutch oven over medium-high heat. Add the garlic, onion, and bell peppers and saute for 3-5 minutes, until the onion is translucent and the bell peppers have softened. Add the diced jalapeno, chicken broth, fire roasted tomatoes, chicken breast, and the remaining spices and bring to a boil.
From wholesomeyum.com


Related Search