Heavenly Chicken Tortilla Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKEN TORTILLA SOUP RECIPE



Chicken Tortilla Soup Recipe image

Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What's even better? It comes together in one pot.

Provided by Natalya Drozhzhin

Categories     Easy

Time 45m

Number Of Ingredients 18

1 Tbsp olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
1 jalapeno pepper (seeded and diced)
1 tsp ground cumin
1 tsp chilli powder
1 lb chicken breasts ((2 medium))
20 oz crushed tomatoes
32 oz chicken broth
14 oz black beans (drained and rinsed)
14 oz corn (drained and rinsed)
1/2 cup cilantro (chopped, divided (reserve 1/4 of it for garnish))
1 lime (juiced)
1 tsp salt (or to taste)
1/4 cup olive oil
8 corn tortillas ((6" tortillas))
1 large avocado (diced)
1 lime (cut into wedges, to serve)

Steps:

  • Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
  • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  • Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nutrition Facts : Calories 540 kcal, Carbohydrate 62 g, Protein 32 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 673 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.

Provided by Mark Bittman

Categories     dinner, editors' pick, soups and stews, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds bone-in chicken thighs or legs
1 pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional
1 medium onion, quartered leave the skin on
1 head garlic, halved across the equator leave the skin on
1/4 cup vegetable oil, or more as needed
6 corn tortillas
Salt
2 tablespoons canned chipotle chilies in adobo, or to taste
1/2 cup chopped fresh cilantro
2 avocados, pitted, peeled and cubed
4 to 8 ounces plain melting cheese, like mozzarella not fresh, Oaxaca or Jack, shredded or cubed
Lime wedges for serving, optional

Steps:

  • Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
  • Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
  • When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
  • While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
  • Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

CHICKEN TORTILLA SOUP I



Chicken Tortilla Soup I image

This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Provided by Star Pooley

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

Time 40m

Yield 8

Number Of Ingredients 18

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Steps:

  • In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  • Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  • Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g

More about "heavenly chicken tortilla soup recipes"

CHICKEN TORTILLA SOUP - MY HEAVENLY RECIPES
chicken-tortilla-soup-my-heavenly image
Web Jan 16, 2015 3 chicken breasts 1 ½ TBSP Oil 1 small onion diced bag of frozen corn 15 oz Hunt’s Diced Tomatoes 7 oz. Hunt’s Tomato Paste 4 C …
From myheavenlyrecipes.com
5/5 (1)
Total Time 40 mins
Category Dinner, Lunch, Main Course
Calories 397 per serving
  • In a large skillet add oil. Season both sides of chicken breast with salt and pepper. Once the chicken is cooked through set aside. Add onion in the skillet and cook until translucent. Dice chicken. Add in corn, chicken and tomatoes. Stir until heated.
  • Add in tomato paste, chicken broth and water. Stirring until paste is mixed into the water (you can also do this in a bowl and pour in, but, I hate doing dishes!). Drop beans into the mixture carefully and stir. Add in cilantro, sugar, garlic powder, cayenne pepper, lime juice and cumin.
  • With a small amount of water add to the masa. Add into the soup mixture and let simmer for another 15-30 minutes.


CHICKEN TORTILLA SOUP {FAV COMFORT FOOD} - SPEND WITH …
chicken-tortilla-soup-fav-comfort-food-spend-with image
Web Jan 10, 2019 Add tortilla strips in small batches and fry until crisp. Drain and salt. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened. Add remaining ingredients …
From spendwithpennies.com


CHICKEN TORTILLA SOUP (EASY 30 MINUTES! OR SLOW …
chicken-tortilla-soup-easy-30-minutes-or-slow image
Web Add all remaining Chicken Tortilla Soup ingredients except cilantro, lime juice and tortilla strips and give the top ingredients a stir to combine. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours or until chicken is tender …
From carlsbadcravings.com


CREAMY CHICKEN TORTILLA SOUP - THE COZY COOK
creamy-chicken-tortilla-soup-the-cozy-cook image
Web May 23, 2021 Soften onions, jalapeno peppers, and garlic in butter. Add tomato paste, corn, undrained diced tomatoes, black beans, taco seasoning, cayenne pepper, cumin, and hot sauce. Add chicken broth and chicken …
From thecozycook.com


SLOW COOKER CHICKEN TORTILLA SOUP - MY HEAVENLY RECIPES
slow-cooker-chicken-tortilla-soup-my-heavenly image
Web Jan 26, 2019 tortilla strips minced cilantro Directions: 1. Place corn, tomatoes, and black beans into the slow cooker. Then add in seasonings. Add in chicken broth, and then follow it by placing in chicken breasts. 2. …
From myheavenlyrecipes.com


CHICKEN TORTILLA SOUP RECIPE - JESSICA GAVIN
chicken-tortilla-soup-recipe-jessica-gavin image
Web Sep 12, 2022 Instructions. Season the Chicken – Lightly season both sides of the flattened chicken breasts with salt, pepper, and paprika. Cook the Chicken – Heat a large heavy-bottomed pot or dutch oven over …
From jessicagavin.com


HEALTHY RECIPES: HEAVENLY CHICKEN TORTILLA SOUP RECIPE
healthy-recipes-heavenly-chicken-tortilla-soup image
Web Add chopped tortillas, tomato paste, smoked paprika, chili powder, cumin, garlic powder, and black pepper, to taste. Sauté for 2 minutes. Stir in chicken broth and tomatoes.
From healthylunchideas.net


CHICKEN TORTILLA SOUP - THE RECIPE REBEL
Web Nov 30, 2022 Add tomato paste, minced garlic, cumin, and chili powder into pot. Toast for 1 minute. Stir in diced tomatoes and chicken broth. Add chicken breasts and submerge …
From thereciperebel.com


EASY 30-MINUTE HOMEMADE CHICKEN TORTILLA SOUP - AVERIE COOKS
Web Sep 27, 2022 Make the Tortilla Strips: 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 …
From averiecooks.com


TORTILLA SOUP RECIPE
Web Oct 8, 2022 Stir chicken and masa mixture into soup in pot; cook over medium-low, stirring constantly, until slightly thickened, about 2 minutes. Remove soup from heat; stir …
From southernliving.com


CHICKEN TORTILLA SOUP - COOKING CLASSY
Web Mar 3, 2020 Add liquid ingredients and veggies, simmer: Pour in chicken broth, tomato sauce, diced tomatoes and corn. Bring mixture to a simmer, then reduce heat to medium, …
From cookingclassy.com


CHICKEN TORTILLA SOUP RECIPE | FAVORITE FAMILY RECIPES
Web Jan 29, 2023 Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice …
From favfamilyrecipes.com


10 BEST CHICKEN TORTILLA SOUP RECIPES | YUMMLY
Web Apr 1, 2023 Chicken Tortilla Soup Hungry Hannah green bell pepper, chili powder, frozen corn, salt, cumin, garlic and 14 more Chicken Tortilla Soup PureWow poblano peppers, …
From yummly.com


EASY CHICKEN TORTILLA SOUP: A QUICK, 30-MINUTE RECIPE - TASTE OF …
Web Jan 3, 2023 This chicken tortilla soup recipe from Laura Black Johnson of Largo, Florida yields 8 servings (2-1/2 quarts) of soup. Ingredients 2 tablespoons olive oil 1 large onion, …
From tasteofhome.com


HEAVENLY CHICKEN TORTILLA SOUP RECIPE AND NUTRITION - EAT …
Web Stir in chicken broth and tomatoes. Bring up to a boil, turn down heat and simmer for 15 minutes. Step 5 Add corn, beans, chicken, and fresh squeezed lime juice. Mix well. …
From eatthismuch.com


HEAVENLY CHICKEN TORTILLA SOUP — SPICE OF LIFE · PASO ROBLES
Web Nov 8, 2021 Stir in the chicken broth and tomatoes. Bring up to a boil, turn down heat and simmer for 15 minutes. Add the hominy, beans, chicken and fresh squeezed lime juice.
From pasospices.com


CHICKEN TORTILLA SOUP - DELICIOUS DECISIONS | AMERICAN HEART ...
Web Directions. Tip: Click on step to mark as complete. In a 3-4 1/2-quart round or oval slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho …
From recipes.heart.org


CHICKEN TORTILLA SOUP WITH LIME AND KIDNEY BEANS RECIPE WITH …
Web Dec 15, 2022 2. Add the chicken breasts and cook for 5 minutes, or until lightly browned.
From cookthismuch.com


Related Search