Eat Til You Bust Chicken Tortilla Soup Recipes

SUNNY'S EASY CHICKEN TORTILLA SOUP

Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

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.

EAT TIL YOU BUST CHICKEN TORTILLA SOUP

Eat Til You Bust Chicken Tortilla Soup image

There are a lot of chicken tortilla soup recipes here, and I have hesitated to post mine because of it, but this is honestly THE BEST soup I have ever had (and I've tried quite a few!). It is a bit spicy, but it is so satisfying, and feeds a hungry crowd! This recipe, like most soup recipes is pretty loose on the measurements, seasonings are very much "to taste." If you like more corn, add more corn, want more carrots, go ahead! You get the idea.

Provided by blueguitargirl1985

Categories Poultry

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 20

Ingredients

5 bone in chicken breasts
5 quarts water
8 stalks celery, sliced in 1/4-inch pieces
8 carrots, peeled and sliced in 1/4-inch pieces
2 -3 medium onions, chopped
3 teaspoons minced garlic
6 teaspoons salt (or to taste)
1 1/2 teaspoons white pepper (can use more)
1 1/2 teaspoons black pepper (can use more)
3/4 teaspoon cayenne pepper (can use more)
1 teaspoon cumin (can use more)
1/2 cup chopped fresh cilantro
1 (8 ounce) can diced tomatoes and green chilies, original (Rotel)
2 (8 ounce) cans diced tomatoes and green chilies, mild (Rotel)
1 pint heavy whipping cream (can use more)
3 (15 ounce) cans corn, drained
30 corn tortillas
monterey jack and cheddar cheese blend, fancy shred (for topping)
canola oil or vegetable oil, for frying tortilla strips
3 -4 tablespoons chicken base (Better than Bullion, can use more)

Steps:

In a large stockpot, over med hi heat, boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for 1 to 2 hours, or until chicken is very tender, and easy to de-bone.
Remove chicken and let cool. Reduce heat to simmer.
Add Rotel, cilantro, corn, and cumin to the pot, stir well.
Remove chicken from the bone, and chunk. Add to the pot. Simmer 30 minutes.
Add cream. Stir in bullion paste to taste.
Cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels.
Place tortilla strips in bottom of bowl, ladle soup over top. Sprinkle with cheese.

Nutrition Facts : Calories 632.5, Fat 28.4, SaturatedFat 13.5, Cholesterol 111.6, Sodium 1884.2, Carbohydrate 76.8, Fiber 10.6, Sugar 8.5, Protein 26

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

Ingredients

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

THE NAUGHTY THINGS I DO FOR CHICKEN TORTILLA SOUP

The Naughty Things I Do for Chicken Tortilla Soup image

El Fenix Restaurant is a Dallas institution open since 1913. I had my first job waiting tables there and had a bowl of this soup everyday. I won't bother you with the details of what I had to do to get this coveted recipe out of temperamental Chef Jorge... but it is illegal in about half of the states.

Provided by Pot Scrubber

Categories Very Low Carbs

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

14 1/2 ounces canned tomatoes, undrained
1 medium onion, diced
1 garlic clove, minced
2 tablespoons cilantro or 2 tablespoons parsley
1/4 teaspoon sugar
salt and pepper
Tabasco sauce
5 cups chicken broth
2 chicken breasts, boiled, deboned and cubed
2 cups monterey jack cheese, cubed
2 medium avocados, cubed
tortilla chips
lime

Steps:

In blender combine undrained tomatoes, onion, garlic, cilantro and sugar.
Pulse in blender until chunky.
In large saucepan, add vegetable mixture and chicken broth and chicken pieces.
Simmer 20 minutes, season to taste.
To serve:.
Place cheese, avocado, and broken chips on bottom of bowl. Pour very hot soup over this in bowl. Sprinkle with fresh green onion tops and cilantro/parsley.
Sprinkle with lime juice, if desired.

Nutrition Facts : Calories 575.8, Fat 40.5, SaturatedFat 15.4, Cholesterol 96.7, Sodium 1437.3, Carbohydrate 17.3, Fiber 8.3, Sugar 5.7, Protein 38.3

AUNT KATHY'S TORTILLA SOUP

Aunt Kathy's Tortilla Soup image

This is now a favorite in my husband's family in Canada after my aunt sent it with me when I moved up from California. We make this with whatever broth is abundant. Garnish with Mexican cheese blend, sour cream, salsa, and sliced avocado. This soup is an especially tasty way to use up the turkey after holidays! It freezes well, too!

Provided by Melissa S.

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 11

Ingredients

1 whole whole cooked chicken, de-boned and meat cubed
4 cups chicken broth
2 cups beef broth
1 (14.5 ounce) can stewed tomatoes, chopped
1 onion, chopped
1 (4 ounce) can chopped green chilies
3 tablespoons vegetable oil
1 tablespoon ground cumin
1 clove garlic, chopped
1 pinch chili powder, or to taste
1 (6 inch) corn tortillas, torn, or more to taste

Steps:

Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 9 g, Cholesterol 130.3 mg, Fat 16.6 g, Fiber 1.5 g, Protein 44 g, SaturatedFat 3.9 g, Sodium 1082.3 mg, Sugar 4 g

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