Copycat On The Border Tortilla Soup Recipes

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COPYCAT ON THE BORDER TORTILLA SOUP RECIPE



Copycat On The Border Tortilla Soup Recipe image

Enjoy a tasty copycat On the Border chicken tortilla soup filled with beans, corn, rice, and salsa, topped with tortilla chips and cheese.

Provided by Recipes.net Team

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 14

4 cups chicken broth
3 tbsp divided vegetable oil
½ cup chopped red onion
2 pcs minced garlic cloves
¾ tsp ground cumin
15 oz tomato sauce
15 oz rinsed and drained black beans
1 cup drained corn kernels
½ cup On The Border Tomato Salsa
4 tbsp uncooked rice
¼ cup chopped yellow onion
½ cup chopped fresh cilantro
3 oz On The Border Tortilla Chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent.
  • Add the garlic and ground cumin. Saute briefly.
  • Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
  • Add On The Border Salsa and rice in the Dutch oven. Cook until rice is tender, about 15 minutes.
  • Turn off heat and transfer the contents of Dutch oven onto separate bowls for serving.
  • Lightly crush the tortilla chips. Garnish the dish with chopped onion, cilantro, Monterey Jack cheese, and tortilla chips.

Nutrition Facts : Calories 540.00kcal, Carbohydrate 70.00g, Cholesterol 13.00mg, Fat 22.00g, Fiber 14.00g, Protein 20.00g, SaturatedFat 13.00g, ServingSize 4.00, Sodium 1,892.00mg, Sugar 9.00g

ON THE BORDER TORTILLA SOUP RECIPE - (4.2/5)



On the Border Tortilla Soup Recipe - (4.2/5) image

Provided by barbgreenfield

Number Of Ingredients 12

1/2 C. On The Border Salsa
2 avocados (mashed with
localoffersIcon
3 Tbs. On The Border Salsa)
3 14 oz. cans chicken broth
3 boneless, skinless chicken breasts
4 Tbs. uncooked rice
1/2 C. onion, chopped
localoffersIcon
1/2 C. cilantro, chopped
1/2 C. Monterey Jack cheese, shredded
1 bag On The Border Tortilla Chips

Steps:

  • Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook. Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes. Before serving, add remaining onion and cilantro. To serve, garnish soup with tortilla chips.

TORTILLA SOUP WITH CHICKEN AND LIME



Tortilla Soup with Chicken and Lime image

Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.

Provided by Kathi Long

Categories     Soup/Stew     Chicken     Tomato     Low Fat     Kid-Friendly     Quick & Easy     Lunch     Lime     Healthy     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 13

4 5- to 6-inch diameter corn tortillas
2 teaspoons olive oil
2 14 1/2-ounce cans low-salt chicken broth
2 cups water
3/4 cup canned Mexican-style stewed tomatoes with juices
1 bay leaf
1 garlic clove, pressed
1/4 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
2 green onions, sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
  • Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
  • Ladle soup into bowls. Sprinkle with tortilla strips and serve.

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