CHICKEN TORTILLA SOUP RECIPE
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
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
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
CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
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.
CHICKEN TORTILLA SOUP II
Easy to make ahead and makes great leftovers too!
Provided by Trey
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
- Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 24.4 g, Cholesterol 68.8 mg, Fat 22.3 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 3.9 g, Sodium 796.3 mg, Sugar 4.6 g
CHICKEN TORTILLA SOUP I
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
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
My rendition of the tortilla soup that was served at the Edloe Street Deli in Houston TX. Really Good !!!
Provided by Toby Jermain
Categories Chicken
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Chicken and Broth: Toast corn tortillas in a 350 degrees F oven until crisp and lightly browned.
- Cool slightly, and break into large pieces.
- Combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.
- Bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
- Remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.
- Set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.
- Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
- Strain the broth into a bowl, discarding the bones, skin, and vegetables.
- Set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.
- Place broth in freezer for 30 minutes, and skim off the solidified fat.
- Refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.
- Before serving the soup, you need to make a serious choice.
- Do you want a lot more flavor and better texture, or do you want less fat?
- If you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.
- If you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.
- Your choice!
- Soup and Garnish: To serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.
- Divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.
- Strain shredded chicken from broth, and divide between bowls.
- Fill each bowl with broth, and sprinkle with a few more tortilla strips.
- Serve immediately, with remaining tortilla strips and lime wedges for garnish.
- Tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.
Nutrition Facts : Calories 692.2, Fat 30.6, SaturatedFat 7.4, Cholesterol 124, Sodium 720.8, Carbohydrate 38.4, Fiber 8.1, Sugar 4.3, Protein 53.5
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