CHICKEN TORTILLA SOUP II
Easy to make ahead and makes great leftovers too!
Provided by Trey
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
- Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 24.4 g, Cholesterol 68.8 mg, Fat 22.3 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 3.9 g, Sodium 796.3 mg, Sugar 4.6 g
CREAMY CHICKEN TORTILLA SOUP
A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.
Time 55m
Yield 6
Number Of Ingredients 16
Steps:
- Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
- Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
- Ladle into bowls and top with tortilla strips.
Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g
LEFTOVER CHICKEN TORTILLA SOUP CASSEROLE
With all the tortilla soup recipes here on 'Zaar, there must be SOME leftovers. So here's what you do with the leftover soup. No more LEFTOVERS--they're "planned overs." Use the soup as the base for this tasty Mexican casserole.
Provided by Debber
Categories One Dish Meal
Time 40m
Yield 1 pan, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Pour leftover soup into a large casserole pan.
- Dump tortilla chips into the soup, mix well.
- Add salsa to soup & chips if the soup isn't very soupy; mix well.
- Slather sour cream over the top.
- Sprinkle on the olives.
- Sprinkle the cheese over the olives.
- Bake for 30-35 minutes, until cheese is bubbly and casserole is heated through.
- OTHER OPTIONS: add some chopped green chilis, cumin, red peppers.
- NOTE: My chicken tortilla soup has corn kernels in it -- if your recipe doesn't, try adding some; it really makes a difference.
Nutrition Facts : Calories 307.7, Fat 25.5, SaturatedFat 13.2, Cholesterol 59.6, Sodium 399.6, Carbohydrate 11.6, Fiber 1.2, Sugar 2.3, Protein 9.4
LEFTOVER CHICKEN TORTILLA SOUP
I always find this recipe helpful when I am trying to use leftover chicken. It has a wonderful fresh flavor and good anytime.
Provided by cervantesbrandi
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapeños and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy.
- Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes.
- Add chicken and cook covered on medium low for an additional 5 minutes and serve.
- I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.
Nutrition Facts : Calories 199.3, Fat 9.5, SaturatedFat 2.1, Cholesterol 52.5, Sodium 818.5, Carbohydrate 4, Fiber 0.8, Sugar 2.4, Protein 22.9
HOMEMADE CHICKEN TORTILLA SOUP
Steps:
- In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.
Nutrition Facts : Calories 200 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 941mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
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