Chickentortillasoupii Recipes

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

CHICKEN TORTILLA SOUP II



Chicken Tortilla Soup II image

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

6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
½ cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

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



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

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.

CHICKEN-TORTILLA SOUP



Chicken-Tortilla Soup image

In this tortilla soup, chicken and broth are simmered with cilantro for Southwestern flair. The hot soup is topped with strips of toasted tortillas, sour cream, and guacamole.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 16

1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
3 cups water
1 1/2 tablespoons corn oil
4 plum tomatoes
2 small onions, halved lengthwise (unpeeled)
4 garlic cloves (unpeeled)
1/2 teaspoon coarse salt
1 1/4 cups fresh or frozen corn kernels
3/4 cup rinsed, drained canned chickpeas
5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
1/2 small avocado
2 tablespoons freshly squeezed lime juice
1 tablespoon minced jalapeno
3 tablespoons reduced-fat sour cream

Steps:

  • In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
  • Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
  • Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
  • Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.

Nutrition Facts : Calories 307 g, Cholesterol 54 g, Fat 9 g, Fiber 5 g, Protein 27 g, Sodium 724 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

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

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 II



Chicken Tortilla Soup II image

I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.

Provided by Eddie Shipman

Categories     Clear Soup

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

8 ounces carrots, diced
8 ounces celery
8 ounces onions, diced
1/2 teaspoon garlic powder or 1 garlic clove, diced
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning (I use McCormicks)
10 (8 inch) corn, tortillas (NOT FLOUR, cut into small pieces, about 1-in x1-in)
12 ounces chicken meat, poached, diced
1 cup milk or 1 cup sour cream
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish

Steps:

  • Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
  • Add chicken broth and bring to boil.
  • Add tomatoes, Rotel, taco seasoning, and chicken.
  • Cut Tortillas into small pieces and add to broth mixture.
  • Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
  • Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
  • Add milk and simmer for additional 10 minutes.
  • If thicker soup is desired, add more diced tortillas and let incorporate into soup.
  • Garnish with shredded cheese and broken tortilla chips.
  • Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
  • Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
  • If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
  • You can also use grilled chicken fajita meat for poached diced chicken.
  • NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.

Nutrition Facts : Calories 322.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1569, Carbohydrate 12.8, Fiber 2.6, Sugar 4.8, Protein 26.8

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.

More about "chickentortillasoupii recipes"

10 BEST CHICKEN TORTILLA SOUP RECIPES | YUMMLY
10-best-chicken-tortilla-soup-recipes-yummly image

From yummly.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


BEST SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - DELISH
2022-01-14 In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth. Cover and cook on …
From delish.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 with tortilla chips and sour cream. Advertisement.
From myrecipes.com


CHICKEN TORTILLA SOUP - JO COOKS
2020-12-06 Add the onion, garlic, jalapeno and cook for 4 to 5 minutes until the onion is soft and translucent. Add Ingredients and Cook: 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. Serve: Serve soup with crispy tortilla strips, cheddar cheese and cilantro.
From jocooks.com


CHICKEN TORTILLA SOUP | THE RECIPE CRITIC
2019-09-04 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.
From therecipecritic.com


SIMPLE CHICKEN TORTILLA SOUP - WALDEN FARMS
Heat a large or 4-quart soup pot over medium-high. Once hot, add olive oil. Once the oil is hot add onion, garlic, and jalapeño and cook, stirring, until softened and beginning to brown at the edges, about 5 minutes.
From waldenfarms.com


CHICKEN TORTILLA SOUP AUTHENTIC MEXICAN RECIPE
2021-09-16 Chicken Tortilla Soup Recipe Step by Step Add 8 cups of water to a pot Add two garlic cloves 1 hand full of cilantro 1/4 onion 1/2 tablespoon of salt 4 Chicken quarters or 1 chicken breast Set to boil for 20 minutes or until the chicken is cook. If you cook in Instant Pot use the poultry button option.
From lasrecetasdelaura.com


CHICK-FIL-A CHICKEN TORTILLA SOUP - INSANELY GOOD RECIPES
2021-03-01 Directions. In a large pot, saute the onions in olive oil and cook until translucent. Next, add in the green chilies, taco seasoning packet, chicken broth, black beans, navy beans, corn, and the chicken. Bring to a boil. Reduce heat and …
From insanelygoodrecipes.com


CHICKEN TORTILLA SOUP | MEXICAN PLEASE
2017-11-15 To make the tortilla strips, cut 3-4 corn tortillas into thin strips. Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil). Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or …
From mexicanplease.com


30 MINUTE CHICKEN TORTILLA SOUP - THE STAY AT HOME CHEF
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 RECIPE - SIMPLY RECIPES
2022-02-04 Cut the tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat the oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.
From simplyrecipes.com


CHICKEN TORTILLA SOUP (IN SLOW COOKER OR INSTANT POT) - FOODIECRUSH
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


CHICKEN TORTILLA SOUP RECIPE - NATASHASKITCHEN.COM
2020-10-20 Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes. Remove the chicken to a bowl and shred it with 2 forks.
From natashaskitchen.com


EASY CHICKEN TORTILLA SOUP IN 30 MINUTES | YELLOW BLISS ROAD
2021-11-01 Instructions. Heat a large pot with a tablespoon of oil. Add diced onions and cook, stirring often, until translucent and soft; about 3-4 minutes. Stir in garlic and cook 1 minute. Stir in taco seasoning and salt and cook an additional minute. Stir in chicken, corn and black beans, then pour in chicken broth and salsa.
From yellowblissroad.com


CHICKEN TORTILLA SOUP {FAV COMFORT FOOD} - SPEND WITH PENNIES
2019-01-10 Add tortilla strips in small batches and fry until crisp. Drain and salt. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through. Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
From spendwithpennies.com


CHICKEN TORTILLA SOUP RECIPE - THE GIRL WHO ATE EVERYTHING
2020-04-13 This Chicken Tortilla Soup starts with onions, bell pepper, and corn tortillas simmered in chicken stock and blended with spices like cumin and chili powder. Ingredients Soup: ¼ cup extra virgin olive oil 4 tablespoons unsalted butter 2 medium yellow onions, roughly chopped (about 2½ cups) 4 cloves garlic, coarsely chopped
From the-girl-who-ate-everything.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 {EASY ONE POT DINNER} - IFOODREAL.COM
2020-10-22 Chicken Tortilla Soup Recipe. Making chicken tortilla soup from scratch is a very easy one pot meal. The slightly charred crunchy tortilla along with the sweetness of the corn, combined with the tender juicy chicken and black beans.All of this is seasoned with smoked paprika or chili in adobo, chili powder, cumin, and a hint of cayenne.
From ifoodreal.com


EASY CHICKEN TORTILLA SOUP - FIFTEEN SPATULAS
2018-09-30 Add the corn, beans, tomato paste, diced tomatoes, diced green chiles, chicken broth, and reserved chicken breasts. Bring the soup up to a boil, then reduce to a simmer. Cover the pot with a lid, turn the heat all the way down to low, and simmer gently for 15 minutes, until the chicken breast is cooked through to 165F.
From fifteenspatulas.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 - JESSICA GAVIN
2018-09-10 How to make chicken tortilla soup Saute the chicken breasts in a pan to add more flavor and texture. Boost the flavor of the dried spices by blooming in olive oil and cooking with onions and garlic. Canned chipotle peppers, fire-roasted tomatoes, and chopped jalapenos add smokiness and heat. Thicken the soup with tomato paste and corn tortillas.
From jessicagavin.com


CHICKEN TORTILLA SOUP - MUY BUENO COOKBOOK
2011-05-10 Puree the tomatoes, chiles, onion, and garlic in a blender. In a deep pot, add 2 tablespoons of olive oil over high heat add the blended ingredients and fry for about 5 minutes. Add the chicken broth and simmer for 30 minutes. Add the shredded chicken and simmer for another 10 minutes.
From muybuenocookbook.com


THE BEST CHICKEN TORTILLA SOUP (EASY & ALL HOMEMADE!) - OH …
2019-03-24 Pulse a few times leaving chunks in the soup. Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and salt. Cook for 30 minutes, turning it back to medium low if it starts to boil. Stir in the cilantro and serve with fresh avocado, chips and cheese!
From ohsweetbasil.com


EASY CHICKEN TORTILLA SOUP - BROOKLYN FARM GIRL
2021-12-14 Instructions. In a large pot, add vegetable oil over medium high heat. Once heated up add minced garlic and saute for 2-3 minutes or until slightly browned. Add crushed tomatoes, chicken broth, chili powder and oregano, stirring well. …
From brooklynfarmgirl.com


CHICKEN TORTILLA SOUP RECIPE | THEHUB FROM WALMART CANADA
2021-05-13 1. Heat a large pot over medium-high. Add oil, then onion. Cook, stirring frequently, until tender, about 4 minutes. Stir in chili powder and cook until fragrant, about 30 seconds. Stir in chicken and cook, stirring frequently, 30 seconds. 2. Stir in tomatoes, water and chicken stock. Increase heat to high and bring to a boil.
From ideas.walmart.ca


CHICKEN TORTILLA SOUP RECIPE - PINCH OF YUM
2021-10-20 Instructions. Heat oil in a soup pot over medium heat. Add onion, garlic, jalapeño, and seasonings; sauté for about 5-10 minutes or until very soft and fragrant. Add the crushed tomatoes, broth, chicken thighs, and salt. Simmer for 10-15 minutes or until chicken thighs are cooked through.
From pinchofyum.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


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


CHICKEN TORTILLA SOUP - COOKING CLASSY
2020-03-03 3 cups shredded rotisserie chicken (I use breast and thigh meat) 1 (14.5 oz) can black beans, drained and rinsed 1/2 cup chopped cilantro 1 Tbsp fresh lime juice Salt and freshly ground black pepper Toppings 4 oz. corn tortilla strips**, or tortilla chips slightly crushed 1 cup shredded Mexican cheese or Monterey jack cheese
From cookingclassy.com


CHICKEN TORTILLA SOUP RECIPE - HOW TO MAKE TORTILLA SOUP
2011-01-10 Directions Preheat the oven to 375˚. Mix cumin, chili pepper, garlic powder, and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done.
From thepioneerwoman.com


AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP RECIPE (EASY!)
2022-02-23 Blend together the roasted tomatoes, garlic cloves, onion and ancho chili. Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil. Let simmer for 25 minutes. While the soup is simmering, fry the tortilla strips and set aside.
From mylatinatable.com


THE BEST CHICKEN TORTILLA SOUP RECIPE (VIDEO) - A SPICY PERSPECTIVE
2021-12-29 Instructions. In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes. Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to …
From aspicyperspective.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


EASY CHICKEN TORTILLA SOUP - LAUREN'S LATEST
2018-08-10 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. Serve with cilantro, sour cream, tortilla strips, cheese and avocado.
From laurenslatest.com


CHICKEN TORTILLA SOUP – INSTANT POT RECIPES
2017-07-18 Chicken Tortilla Soup. Easy Corn Chowder. You might also like. Chicken Noodle Soup. Pork Meatball Bahn Mi. Curried Peppers and Paneer Pizza. Pho Chicken Noodle Soup . Air Fryer Lid - Orecchiette with Roasted Broccoli and Walnuts. Mongolian Beef and Rice. Sous Vide - Pork Shoulder Quesadillas. Blueberry-Oat Muffins. 77 replies. Becca_Laughs says: July 22, …
From recipes.instantpot.com


Related Search