KELLIE'S EASY CHICKEN TORTILLA SOUP
I entered this recipe into my 2006 company cook-off and got runner up for best soup! Thanks Kelle! My sister-in-law shared this recipe with me. Although I have another Tortilla Soup recipe I really enjoy, this one is less complicated to make. The recipe can be easily adapted to a crock pot by cooking most the ingredients on low for 8-10 hours (or high for 4), adding in the chicken and cilantro for the last hour of cooking. Works great for busy nights. You can also use a firm tortilla chip (such as Frito Lay's Gold Type) instead of deep frying the tortillas.
Provided by Cook4_6
Categories Lunch/Snacks
Time 2h15m
Yield 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 342.4, Fat 19.1, SaturatedFat 7.9, Cholesterol 52.7, Sodium 1500.7, Carbohydrate 25, Fiber 2, Sugar 4, Protein 18
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
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
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
HOMEMADE CHICKEN TORTILLA SOUP
Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.
Provided by ladyw4kids
Categories Tortilla Soup
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
- Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g
SCOTTIE'S CHICKEN TORTILLA SOUP
This is an easy delight to spice up any occasion. Use as a main course or a spicy delicious start.
Provided by SLCLARK
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 2h20m
Yield 8
Number Of Ingredients 17
Steps:
- Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.
- While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning; cook another 2 minutes.
- Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 39.4 g, Cholesterol 34.5 mg, Fat 14.3 g, Fiber 7.6 g, Protein 17.5 g, SaturatedFat 4.4 g, Sodium 2636.6 mg, Sugar 6.7 g
KELLY'S CHICKEN TORTILLA SOUP
Such an easy recipe for such yummy soup! I've found that I can vary the heat by using different types of Rotel tomatoes and chilies, and by using different types of cheese to top it with. If you rinse the black beans, then the soup won't have an odd color. This also freezes well, so I always make a double or triple batch. Would also work well in the crock-pot. I got this recipe from an old friend of mine, and have made it several times.
Provided by kellib626
Categories Mexican
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Pour all ingredients into sauce pan or crock pot and heat until chicken heated through. Serve with cheese shreds, sour cream, and tortilla chips.
Nutrition Facts : Calories 350.8, Fat 8.3, SaturatedFat 2.1, Cholesterol 42.8, Sodium 1663.8, Carbohydrate 42.5, Fiber 8.9, Sugar 3.3, Protein 29.5
SOUTHWEST CHICKEN SOUP RECIPE FROM KELLY MINTER BOOK "RUTH'S LOSS, LOVE AND LEGACY" RECIPE - (5/5)
Provided by msanders93
Number Of Ingredients 10
Steps:
- Combine top 8 ingredients and cook on low in crock pot. Top with other ingredients as desired.
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