Chilis Chicken Tortilla Soup Recipes

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GREEN CHILI CHICKEN TORTILLA SOUP



Green Chili Chicken Tortilla Soup image

Green Chili Chicken Tortilla Soup is a tasty combination of chilies, chicken, and broth, garnished as you wish - simple to make and delicious to eat!

Provided by LindySez

Categories     Lunch     Main Course     Soups, Stews & Chili

Time 55m

Number Of Ingredients 18

2 tablespoons extra virgin olive oil or grapeseed oil
4 chicken breasts (bone-in with skin)
3 poblano chilies (seeded and roughly cut)
3 ancho chilies (seeded and roughly cut)
3 jalapeno chilies (seeded and roughly cut)
1 white onion (roughly cut)
1 teaspoon ground cumin (or to taste)
1 teaspoon dried oregano (or to taste)
8 cups low-sodium or homemade chicken stock
1 14.5 - ounce can white hominy, (optional)
salt and pepper (to taste)
Serve With:
Baked tortilla strips (cut the tortilla into 3rds then into thin strips and bake in the oven at 350º F for about 10 minutes)
2 ripe tomatoes (diced)
I avocado diced
3 green onions (sliced)
1/4 cup cilantro (chopped)
2 limes (cut into quarters)

Steps:

  • Heat the oil until hot, but not smoking, in a large soup pot or Dutch oven. Generously season the chicken breast with salt and pepper then place in the hot oil, skin side down. Leave to brown, about 5 minutes. Then turn and brown the other side, about 3 minutes. Take the chicken out of the pan and set aside. When cool, remove the skin.
  • Meanwhile, put the chilies and onion (in batches) into the work bowl of a food processor. Roughly chop, do not pulverize, with on/off pulses (about 7 or 8). After you take the chicken out of the pot, lower the heat and add the chopped chilies and onion, stir, then cover and allow to sweat over low heat, about 10 minutes.
  • Add the cumin and oregano, some salt and pepper, then add the chicken stock. Put the chicken breasts back into the pot, bring to a simmer, cover, and simmer 30 minutes.
  • Remove the chicken breast and allow to cool. Add the hominy to the pot and simmer another 10 minutes.
  • When the chicken is cool enough to handle, shred as much meat as you want in the soup (I used only 3 - save what you don't use for another use) and add back to the pot. Simmer until hot.
  • Ladle the soup into bowls and top with your toppings of choice, and squeezing lime juice into it as desired

Nutrition Facts : ServingSize 1 g, Calories 227 kcal, Carbohydrate 25 g, Protein 22 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 46 mg, Sodium 233 mg, Fiber 5 g, UnsaturatedFat 11 g

TRISHA'S CHICKEN TORTILLA SOUP



Trisha's Chicken Tortilla Soup image

Simmer Trisha Yearwood's Chicken Tortilla Soup recipe, from Trisha's Southern Kitchen on Food Network, with a jar of salsa, fajita seasoning and canned veggies.

Provided by Trisha Yearwood

Time 40m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
Three 14-ounce cans chicken broth
4 cups half-and-half
One 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
One 15-ounce can black beans, drained
One 15-ounce can kidney beans, drained
One 15-ounce can whole kernel corn, drained
2 teaspoon ground cumin
One 1.27-ounce packet fajita seasoning
1/2 cup sour cream

Steps:

  • Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)



Chicken Enchilada Soup (Chili's Copycat) image

Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.

Provided by Aunt Sukki

Categories     Chicken Breast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups reduced-sodium chicken broth
1 (16 ounce) can refried beans
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

Steps:

  • Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
  • Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  • Add chicken broth & refried beans. Whisk until blended.
  • Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • Shred the chicken into small, bite-size pieces and add it to the pot.
  • Reduce heat and simmer soup for 30-40 minutes or until thick.
  • Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

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

ANAHEIM CHICKEN TORTILLA SOUP



Anaheim Chicken Tortilla Soup image

Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. -Johnna Johnson, Scottsdale, Arizona

Provided by Taste of Home

Categories     Lunch

Time 1h15m

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 19

6 Anaheim peppers
3 tablespoons canola oil, divided
8 corn tortillas (6 inches), cut into 1/2-inch strips
2 medium onions, chopped
8 garlic cloves, peeled
7 cups chicken broth
1 can (29 ounces) tomato puree
2 tablespoons minced fresh cilantro
1 tablespoon ground cumin
1 teaspoon ground coriander
1 bay leaf
2 jalapeno peppers, seeded and finely chopped, optional
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
2 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
1-1/2 cups shredded cheddar cheese
1 medium ripe avocado, peeled and chopped

Steps:

  • Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside., In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels., In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes., Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven., In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.

Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

This is a wonderful full flavored tortilla soup. The mixture of chipotle in adobo sauce and chili powder gives this soup a great rich flavor. This recipe is from the Food Network Kitchens.

Provided by CarolAT

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, sliced
1 chipotle chile in adobo, minced
1 tablespoon chili powder
2 teaspoons kosher salt
6 cups low sodium chicken broth, canned
1 cup frozen corn kernels, thawed
1 ripe tomatoes, chopped
1 cup cooked chicken, shredded
1/2 cup cilantro leaf
1/4 cup fresh lime juice (about 2 limes)
1 dozen corn tortilla chips, broken a bit
lime wedge (optional)

Steps:

  • Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes.
  • Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
  • Add the corn and cook for 5 minutes more.
  • Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice.
  • Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired.

Nutrition Facts : Calories 244.2, Fat 12, SaturatedFat 2.3, Cholesterol 26.2, Sodium 1030.7, Carbohydrate 20.4, Fiber 2.4, Sugar 2.9, Protein 18.2

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

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

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From thehealthycookingblog.com


EASY CHICKEN TORTILLA SOUP - SIMPLY SCRATCH
2020-02-03 Instructions. To a large dutch oven or heavy pot, add the olive oil, onion, jalapeño, garlic with a pinch of salt. Heat on medium-low, stir and cook until softened, about 8 minutes. Add in chili powder, cumin, chipotle powder, oregano, and cayenne. Stir and cook 1 minute.
From simplyscratch.com


RECIPE: JOAN LUNDEN'S CHICKEN TORTILLA SOUP - FAMOUS CHILI RECIPES
2020-03-22 Simmer for 20 minutes. In a small bowl, combine 4 tablespoons flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes. Add 1 pound skinless boneless chicken breasts, cut into small cubes. Simmer for 5 minutes. Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
From famouschilirecipes.com


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