MEXICAN TORTILLA CHICKEN SOUP
Steps:
- Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
- Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
- Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
- Yield: 2 quarts
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
Steps:
- Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
- Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
- Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.
CREAMY CHICKEN TORTILLA SOUP
A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
- Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
- Ladle into bowls and top with tortilla strips.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g
CHICKEN TORTILLA SOUP RECIPE BY TASTY
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
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 WITH CRISPY TORTILLA STRIPS
When I moved to New York City, I craved a chicken tortilla soup like I used to find back home in Arizona. So, I made my own version with rotisserie chicken and packed it with flavor, using chipotle, tomatoes, garlic, cumin and coriander. Don't forget the toppings! I go for cilantro, avocado, queso fresco and lime juice with fresh, crispy tortilla strips.
Provided by Gabriela Rodiles
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
- Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
- Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
- Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.
CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®
Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!
Provided by CaliTexan
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
- Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g
ROTISSERIE CHICKEN TORTILLA SOUP
Chilly weather chicken tortilla soup made with rotisserie chicken.
Provided by Suellen Maggard
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
- Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
- Bake in the preheated oven until golden brown, about 5 minutes.
- Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 27.9 g, Cholesterol 69.5 mg, Fat 13 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 3.4 g, Sodium 1398 mg, Sugar 3.2 g
THE BEST CHICKEN TORTILLA SOUP EVER
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
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.
EASY CHICKEN FLAUTAS
Rolled tacos; these are the best. I learned how to make them and my husband loved them.
Provided by Starla Barnes
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover.
- Heat oil in a large, heavy saucepan or deep-fryer.
- Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick.
- Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 31.4 g, Cholesterol 34.9 mg, Fat 18.9 g, Fiber 2 g, Protein 12 g, SaturatedFat 6.1 g, Sodium 366.8 mg, Sugar 0.3 g
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 FLAUTAS
Make and share this Chicken Flautas recipe from Food.com.
Provided by Charlotte J
Categories Chicken
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken in saucepan and add water.
- Bring to boil, reduce heat and simmer about 20-25 minutes or until chicken is tender.
- Cool and use fork to pull chicken apart into long, thin shreds.
- In a bowl, stir together shredded chicken, cheese, chili peppers and cumin.
- For each flauta, spoon in 1/4 cup of chicken mixture down center of tortilla.
- Roll up tortilla tightly and secure with a toothpick.
- In a skillet, heat about 1/4 cup of oil and fry 3-4 rolled up tortillas about 3-4 minutes, turning until crisp and golden brown.
- Drain on paper towel.
- Serve with favorite toppings, salsa, sour cream and guacamole.
Nutrition Facts : Calories 314, Fat 10.5, SaturatedFat 4.4, Cholesterol 31.9, Sodium 553.9, Carbohydrate 37.5, Fiber 2.4, Sugar 2.1, Protein 16.4
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
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
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
CHICKEN TORTILLA SOUP (IN A FLASH)
This filling, healthy soup is simply delicious. There are many great recipes you'll find for Chicken Tortilla Soup, but I doubt you'll find one as easy to prepare as this one... From swansonbroth.com.
Provided by Fauve
Categories Poultry
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray saucepot with vegetable cooking spray and heat one minute.
- Add chicken and cook until browned, stirring often.
- Add broth, rice and cumin.
- Heat to a boil; cover and cook over low heat for 20 minutes.
- Stir in corn, salsa, cilantro and lime juice and heat thoroughly.
- Top with Crisp Tortilla Strips (directions to follow):
- CRISP TORTILLA STRIPS
- Preheat oven to 425*.
- Cut 4 corn tortillas into thin strips and place on baking sheet.
- Spray with vegetable cooking spray.
- Bake 10 minutes or till crispy-golden.
Nutrition Facts : Calories 297.3, Fat 8.8, SaturatedFat 2.4, Cholesterol 48.4, Sodium 931.3, Carbohydrate 32.7, Fiber 2, Sugar 2, Protein 22.6
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