Hearty Chicken Tortilla Soup With Beans Recipes

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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

TORTILLA CHICKEN BEAN SOUP



Tortilla Chicken Bean Soup image

Tasty toppings jazz up this no-fuss soup that has Mexican flair. The recipe for this sure-to-please soup was given to me by a friend. I make it often for company, and everyone asks for the recipe. You can substitute pinto beans in red chili sauce for the regular pinto beans and cumin called for in the recipe. -Michelle Larson, Greentown, Indiana

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 5 servings.

Number Of Ingredients 9

1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted
1-1/3 cups water
1 cup salsa
1 cup canned pinto beans, rinsed and drained
1 cup canned black beans, rinsed and drained
1 cup frozen corn
1 cup frozen diced cooked chicken, thawed
1 teaspoon ground cumin
Toppings: Crushed tortilla chips, shredded cheddar cheese and sour cream

Steps:

  • In a large saucepan, combine the first eight ingredients. Cook over medium-high heat for 5-7 minutes or until heated through. Serve with tortilla chips, cheese and sour cream.

Nutrition Facts : Calories 193 calories, Fat 2g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 869mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 5g fiber), Protein 13g protein.

HEARTY CHICKEN TORTILLA SOUP WITH BEANS



Hearty Chicken Tortilla Soup with Beans image

This filling chicken tortilla soup will leave bellies full and happy, and is boyfriend-approved. For a spicier soup add a diced jalapeno to the onions, or a 1/2 teaspoon cayenne pepper. Garnish soup with shredded jack cheese, avocado, cilantro, lime slices, and crispy tortilla strips if desired.

Provided by Kristen Bailey

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

Time 55m

Yield 8

Number Of Ingredients 17

4 cups water
2 teaspoons salt
3 bone-in skinless chicken breast halves
2 tablespoons olive oil
1 small onion, minced
1 green bell pepper, minced
4 cloves garlic, minced
4 cups low-sodium chicken broth
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Great Northern beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can chopped green chile peppers
2 teaspoons chili powder
1 ½ teaspoons dried oregano
1 ½ teaspoons ground cumin
salt to taste
1 cup frozen corn

Steps:

  • Bring water and 2 teaspoons salt to a boil in a large Dutch oven or heavy-bottom stockpot; and chicken, cover Dutch oven, and cook until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to a plate to cool and pour water from Dutch oven into a bowl for later use.
  • Heat olive oil in the Dutch oven over medium heat. Cook and stir onion and green bell pepper in the hot oil until onion is soft and translucent, 4 to 5 minutes. Add garlic to onion mixture; cook and stir until garlic is fragrant, about 1 minute.
  • Mix chicken broth, black beans, Great Northern beans, fire-roasted tomatoes, green chile peppers, chili powder, oregano, cumin, and salt to taste into onion mixture; bring to a boil, reduce heat to medium, cover Dutch oven, and simmer until soup flavors blend, about 20 minutes.
  • Remove bone from chicken and discard. Shred chicken meat into small pieces using your hands or a fork. Add chicken and corn to soup; cover Dutch oven and cook until corn is warmed, about 5 minutes.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 30.5 g, Cholesterol 50 mg, Fat 6.4 g, Fiber 8.1 g, Protein 27.7 g, SaturatedFat 1.4 g, Sodium 1219.7 mg, Sugar 3.6 g

HEARTY CHICKEN TORTILLA SOUP



Hearty Chicken Tortilla Soup image

This recipe is so easy, and so great on a chilly day! It's cheap to make as well, which is always nice :) Enjoy.

Provided by Brim05005

Categories     Chicken

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 lb chicken breast, cooked in a pan and shredded
1 (28 ounce) can diced tomatoes
2 cups chicken broth
1 (15 ounce) can kidney beans (drained)
1 (15 ounce) can black beans (drained)
1 (15 ounce) can corn (drained)
0.5 (1 ounce) packet taco seasoning
1 (1 1/4 ounce) packet ranch dressing mix
1 tablespoon butter
1 garlic clove, minced
1/4 cup onion, chopped
Tabasco sauce (optional)
sour cream
cheddar cheese
tortilla chips

Steps:

  • Saute the garlic and onion in butter in a large pot over med-high heat until onion is clear.
  • Combine tomatoes, broth, beans, corn, taco seasoning, and dry ranch into pot and stir to blend.
  • Add in chicken. Turn heat down to medium.
  • After it's heated through, add salt and pepper to taste and Tabasco if you want it spicier.
  • Serve with sour cream, cheddar cheese, and crumbled tortilla chips.

Nutrition Facts : Calories 800.2, Fat 22.4, SaturatedFat 7.3, Cholesterol 107, Sodium 1650.9, Carbohydrate 99.4, Fiber 22.9, Sugar 18, Protein 58.3

CHICKEN TORTILLA SOUP IV



Chicken Tortilla Soup IV image

Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips.

Provided by Taseia Armstrong

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

Yield 6

Number Of Ingredients 11

2 ½ teaspoons vegetable oil
6 (6 inch) corn tortillas, cut into 1/2 inch strips
3 cups chicken broth
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon dried oregano
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
2 skinless, boneless chicken breast halves, cut into bite size pieces
½ cup salsa
½ cup chopped fresh cilantro

Steps:

  • Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
  • Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
  • Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 36.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 967.7 mg, Sugar 3.4 g

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