Easy Peasy Chicken Tortilla Soup Recipes

EASY 30-MINUTE HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
• Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
• While strips bake, begin making the soup.
• To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
• Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
• Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
• Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you'll adjust the salt and seasoning levels at the end.
• Add the cilantro and boil 1 minute.
• Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
• Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

EASY CHICKEN TORTILLA SOUP

Steps:

• Add all of the ingredients into a pot and place over medium-high heat and allow to come to a slow boil.
• Reduce heat to low. Cover partially with a lid and cook for 20 minutes.
• For the last 5 minutes of cooking time remove the lid and allow it to continue to simmer. Remove from heat and let it sit off the heat for 5 minutes before serving. This will allow it to thicken up and cool off a bit.

EASY AND TASTY CHICKEN TORTILLA SOUP

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.

SUNNY'S EASY CHICKEN TORTILLA SOUP

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.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
• Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
• Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

KELLIE'S EASY CHICKEN TORTILLA SOUP

Steps:

• In a large stock pot whisk together all eight cans of soup.
• Add chicken broth, tomatoes, salsa, chilies, onion, garlic, chili powder, salt and pepper.
• Bring ingredients to a boil, then reduce heat and simmer for an hour.
• Add cilantro and chicken and simmer another hour.
• During last hour of cooking, cut tortillas into strips with a pizza cutter.
• Deep fry tortilla strips in hot oil until they are browned. Drain on paper towels.
• Ladle soup into bowls; top with tortilla strips, and shredded cheese.
• **You can also top with additional chopped chicken, tomato, cilantro and/or sour cream.

EASY & TASTY CHICKEN TORTILLA SOUP

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!).