Daves Favorite Chicken Tortilla Soup Recipes

THE WORLD'S BEST TORTILLA SOUP

The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

DAVE'S FAVORITE CHICKEN TORTILLA SOUP

Dave's Favorite Chicken Tortilla Soup image

A very healthy and spicy version, it gets it's heat from the chipotle peppers so if you want it a little hotter just add some more peppers! The first time I made it I used a whole can! While I really enjoy it, my friends were literally sweating!

Provided by The Boring Chef

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 teaspoons olive oil
1 lb skinless chicken breast, cut into 1-inch pieces
2 garlic cloves, minced
1 teaspoon dried oregano
2 chipotle chiles in adobo, minced (7 oz can, use some of the sauce also!)
1 (8 ounce) can diced tomatoes (I prefer using a 16oz can stewed tomatoes)
2 (14 1/2 ounce) cans low sodium chicken broth
1 cup frozen corn
1/2 cup chopped fresh cilantro
tortilla chips
cheese (Colby, pepper jack or mozzarella all work great) (optional)
sour cream (optional)
avocado, sliced (optional)
3 cups short grain white rice (I like rice in all my soups, plus if you make it hotter this will help with the heat!)

Steps:

First get some rice cooking if your using some, just follow directions on the package or use a rice cooker like me.
1. Heat oil in a large stockpot over medium-high heat. Add the chicken and garlic and cook for three minutes, until the chicken is browned on all sides, stirring frequently.
2. Add oregano and stir to coat the chicken. Stir in the minced chipotles, tomatoes, broth and corn. Turn heat up to high and bring to a boil. Turn heat down to low, partially cover, and simmer for 10 minutes, until chicken is cooked through.
3. To serve place rice in bowl. Ladle soup on top and add cilantro and chips and any other toppings you desire.

Nutrition Facts : Calories 745.6, Fat 6.1, SaturatedFat 1.3, Cholesterol 66, Sodium 270.9, Carbohydrate 128.6, Fiber 5.9, Sugar 2.4, Protein 41.7

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

Ingredients

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.

SLOW-COOKER CHICKEN TORTILLA SOUP

Slow-Cooker Chicken Tortilla Soup image

This tortilla soup tastes better than anything you can get at a restaurant. And it's healthy too! Don't let the long list of ingredients fool you. All you do is dump everything into the slow cooker and walk away. Garnish with grated Cheddar, avocados, and a splash of fresh lime juice.

Provided by Elena

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 8h30m

Yield 8

Number Of Ingredients 17

Ingredients

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

Steps:

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 24.7 g, Cholesterol 45.4 mg, Fat 10.8 g, Fiber 3.8 g, Protein 18 g, SaturatedFat 2.5 g, Sodium 893.4 mg, Sugar 4.4 g

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