Easy Tasty Chicken Tortilla Soup Recipes

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BEST CHICKEN TORTILLA SOUP...EVER!



Best Chicken Tortilla Soup...ever! image

My oh-so-tasty and Best Chicken Tortilla Soup combines common pantry staples for an amazingly flavorful soup that comes together in under an hour! It's one of my most requested soups, a family favorite, and an incredibly easy dinner to make when I haven't planned ahead!

Provided by Angela

Categories     Dinner Recipes     Main Dish     Soup

Time 50m

Number Of Ingredients 21

4 Tbsp olive oil ((divided - 2 Tbsp & 2, 1 Tbsp portions - or vegetable oil))
4 chicken thighs ((boneless, skinless - or 2 chicken breasts))
1 small white onion ((chopped))
2 Tbsp garlic ((minced))
4 medium tomatoes ((chopped))
1 jalapeno ((finely diced, seeds removed))
1 red bell pepper ((chopped))
3 Tbsp green chiles ((finely diced, we use a portion of canned green chiles))
2 stalks green onion ((chopped - reserve some for garnish, if desired))
1 10 oz bag sweet corn ((frozen - canned or fresh can also be used))
1 15 oz can black beans ((rinsed and drained))
1/2 cup + 2 Tbsp cilantro ((chopped, divided into 2 portions - 1/2 cup and 2-3 Tbsp depending on if you will use some as garnish))
2 tsp chili powder
2 tsp cumin
1 tsp oregano
6 cups chicken broth ((1 1/2 32 oz cartons))
1 lime ((fresh squeezed juice))
3 corn tortillas ((cut in half, then sliced into strips))
salt & pepper ((to taste))
shredded cheese ((optional, garnish))
avocado ((optional, garnish))

Steps:

  • Preheat a large stock pot and the first portion of olive oil (or vegetable oil) to medium high temperature. Sear both sides of the chicken thighs (or breasts) until lightly browned, about 5 minutes. Remove and set aside.
  • Add second portion of olive oil (or vegetable oil) and cook onion for about 1 minute before adding the minced garlic. Cook for 1-2 minutes until turning translucent. Add tomatoes, jalapeno, and green onion. Stir to combine and allow to cook for 1-2 minutes.
  • Add corn, black beans, and the first portion of cilantro. Stir to combine. Then add the seasoning (chili powder, cumin, oregano). Stir, then add the chicken broth. Return the chicken thighs to the stock pot, cover and cook for 20 minutes, stirring occasionally.
  • Remove the chicken thighs from the soup, and shred the pieces using a couple of forks. *Taste the soup after cooking with the chicken and add salt & pepper as needed (to taste).
  • Add the second portion of cilantro, fresh squeezed lime, and return the shredded chicken to the soup. Stir to combine and turn the heat off of the soup of while you pan fry the tortilla strips.
  • Serve the chicken tortilla soup with fried tortilla strips and optional garnish. We used cilantro and green onion reserved from cooking the soup, plus avocado and shredded cheese.

Nutrition Facts : Calories 324 kcal, Carbohydrate 14 g, Protein 15 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 73 mg, Sodium 980 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

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

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY



Hearty Chicken Tortilla Soup Recipe by Tasty image

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

8 oz large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce, to taste
1 cup fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb boneless, skinless chicken thighs
kosher salt, to taste
1 teaspoon dried oregano
2 tablespoons olive oil, divided
8 cups low sodium chicken stock
25 oz hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ cup lime juice
onion, finely chopped
fresh cilantro
avocado, thinly sliced
cotija cheese, crumbled
tortilla strip
lime wedge

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

EASY AND TASTY CHICKEN TORTILLA SOUP



Easy and Tasty Chicken Tortilla Soup image

In my trials to find a great chicken tortilla soup recipe, I came up with this. It's fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!

Provided by ShannyBanany

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

Time 40m

Yield 5

Number Of Ingredients 18

4 cups water
3 cubes chicken bouillon
1 onion, chopped
1 banana pepper, seeded and diced
1 (15.5 ounce) can hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chilies, undrained
1 (14.5 ounce) can diced tomatoes, undrained
2 (10.75 ounce) cans cream of chicken soup
2 (12.5 fl oz) cans white chicken, drained
4 ½ teaspoons garlic powder
3 tablespoons lime juice
5 dashes hot pepper sauce (such as Frank's RedHot®)
3 tablespoons dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste

Steps:

  • Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 46.4 g, Cholesterol 96.9 mg, Fat 20.1 g, Fiber 7.4 g, Protein 40.3 g, SaturatedFat 5.3 g, Sodium 3036.6 mg, Sugar 6.3 g

EASY & TASTY CHICKEN TORTILLA SOUP



Easy & Tasty Chicken Tortilla Soup image

This is a variation of another soup recipe that I tried and loved. I added some things and took out others to make this recipe an instant hit. This also freezes well, so you can save some for a rainy day!

Provided by Amber Matlock

Categories     Chicken Breast

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 23

1 lb chicken breast, cooked and cubed
1/2 tablespoon olive oil
8 cups water
2 cups chicken stock
1/2 cup tomato sauce
1 potato, peeled and chopped
1 onion, chopped
1 jalapeno, chopped
1 carrot, chopped
1 squash or 1 zucchini, chopped
1/2 cup fresh cilantro, chopped
1 cup frozen corn
1 cup diced tomatoes with basil oregano and garlic, undrained
1 (15 ounce) can red kidney beans, undrained
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon garlic salt
1 dash cayenne pepper
southwest seasoning (to taste)
sour cream
shredded cheese
crushed tortilla chips
fresh lime juice (1/2 lime per serving)

Steps:

  • Combine all soup ingredients in a large pot.
  • Turn to high heat and bring to a boil.
  • Reduce heat and simmer for 4-5 hours, stirring occasionally.
  • Top individual servings with all or some of the suggested toppings (I think the lime juice is what really makes this soup sing!).

Nutrition Facts : Calories 253.8, Fat 7.5, SaturatedFat 1.9, Cholesterol 38.1, Sodium 221.8, Carbohydrate 27.8, Fiber 6.2, Sugar 3.6, Protein 20

SUNNY'S EASY CHICKEN TORTILLA SOUP



Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt
1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken
1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)

Steps:

  • For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
  • For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
  • For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

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

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

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

EASY AND DELICIOUS CHICKEN TORTILLA SOUP !



Easy and Delicious Chicken Tortilla Soup ! image

This recipe originally came from Pastor Tom Brown, but i edited some ingredients for the sake of simplicity. I made this soup for a dinner party and everyone loved it! In my opinion it rivals in quality to my favorite tortilla soup which is made at Casa Guiardos. This recipie makes a lot, but it stays good if stored properly. Dont worry, this recipe is more simple to make than it looks like at a glance. Enjoy

Provided by Chef Cook-Em-Up

Categories     Chicken Breast

Time 40m

Yield 1 Big Pot of Soup, 8-10 serving(s)

Number Of Ingredients 11

16 ounces tomatoes
1 diced onion
2 garlic cloves
4 tablespoons cilantro
1 teaspoon sugar
8 cups chicken broth
1 1/2 lbs chicken breasts, cut up small
16 ounces red and green peppers
shredded monterey jack cheese
tortilla chips
sour cream

Steps:

  • In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth.
  • Put mixture into a large pot with chicken broth, chicken and drained peppers.
  • Bring to boiling; cover and simmer for 20 minutes.
  • Serve hot with crunched tortilla chips in a bowl with cheese and sour cream .

Nutrition Facts : Calories 215.6, Fat 9.5, SaturatedFat 2.7, Cholesterol 54.5, Sodium 822.2, Carbohydrate 8, Fiber 1.9, Sugar 4.7, Protein 23.8

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.

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From breakingbreadwithashley.com


EASY CREAMY CHICKEN TORTILLA SOUP - SEASONED TO TASTE
2021-01-25 SAUTE VEGGIES IN SAME POT. To the same pot, add onion, bell pepper, chili powder, cumin, garlic, oregano, paprika, salt and pepper to taste and stir. To clarify, saute the veggies and seasonings until the vegetables become soft and dark from the seasonings beginning to cook. Then, add chicken stock and bring to a boil.
From seasonedtotasteblog.com


EASY 30-MINUTE CHICKEN TORTILLA SOUP – SUGARY LOGIC
2021-06-09 Add the chicken broth, salsa, and frozen corn. Bring to a boil. STEP 2 - Once boiling, reduce the heat to low. Add the chicken and black beans. Simmer for 15 to 20 minutes. STEP 3 - Ladle the soup into bowls and add the broken tortilla chips {as …
From sugarylogic.com


10 BEST CHEESY CHICKEN TORTILLA SOUP RECIPES | YUMMLY
2022-06-08 cabbage, celery, water, lipton soup secrets noodle soup mix with real chicken broth and 5 more Chicken Barley Soup with Spinach & Kale Fit Fare Meal Prep kale, chicken, pepper, baby spinach, dried parsley, garlic, summer squash and 8 more
From yummly.com


EASY CHICKEN TORTILLA SOUP - LAUREN'S LATEST
2018-08-10 Add in beans, tomato sauce, chicken stock and spices. 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.
From laurenslatest.com


EASY 20 MINUTE CHICKEN TORTILLA SOUP - CHEF SAVVY
2015-01-09 Instructions. Images: Add oil to a large saucepan. Add in onion and saute for 2-3 minutes. Add in garlic and cook for 1 minute. Pour in chicken broth, enchilada sauce, crushed tomatoes, black beans, corn, cumin, paprika and pepper. Bring to a …
From chefsavvy.com


EASY AND DELICIOUS CHICKEN TORTILLA SOUP - RED SHUTTER COTTAGE
2017-11-27 Heat the oil in a large soup pot over medium heat. Add the onions and garlic; sauce until browned. Add the can of tomatoes and the can of diced green chiles. When they have been warmed, add the chicken stock. Turn the burner heat up slightly and cover the pot. Watch closely and wait for the chicken broth to come to a boil.
From redshuttercottage.com


EASY CHICKEN TORTILLA SOUP FROM SCRATCH - INSPIRED TASTE
Heat oven to 400 degrees F. Line a baking sheet with aluminum foil. Rub chicken on both sides with salt and ancho chili powder. Heat the oil in a large soup pot over medium heat. Add chicken thighs, skin-side-down and cook until the skin is golden brown, about 12 minutes.
From inspiredtaste.net


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