Mexican Chicken Tortilla Soup Recipes

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AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP



Authentic Mexican Chicken Tortilla Soup image

Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets.

Provided by Charbel Barker

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 13

4 Roma Tomatoes (roasted)
2 Cloves of Garlic (roasted)
1/4 Onion (roasted)
1 Large Ancho Chili (boiled and de-seeded.)
5 Cups of Chicken Stock
Cilantro
Salt and Pepper
Avocado (cubed)
1-2 Chicken Breast (depending on how much chicken you want in the soup)
Freshly fried tortilla strips
Lime
Queso Fresco (or other type of cheese)
Crema (Table cream)

Steps:

  • Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
  • Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
  • Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
  • Let simmer for 25 minutes.
  • While the soup is simmering, fry the tortilla strips and set aside.
  • Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
  • Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

Nutrition Facts : Calories 372 kcal, Carbohydrate 24 g, Protein 21 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 618 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

MEXICAN CHICKEN TORTILLA SOUP



Mexican Chicken Tortilla Soup image

This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

3 teaspoons vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup diced tomatoes with liquid (from a 15-ounce can)
4 teaspoons chili powder
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
Coarse salt and ground pepper
3 corn tortillas, cut into thin strips
1/2 avocado, thinly sliced
2 ounces cotija cheese, crumbled (1/3 cup)
1/4 cup fresh cilantro leaves
1 scallion, thinly sliced
Lime wedges, for serving

Steps:

  • Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
  • Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
  • Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

Nutrition Facts : Calories 330 g, Fat 14 g, Fiber 5 g, Protein 32 g, SaturatedFat 4 g

MEXICAN CHICKEN TORTILLA SOUP



Mexican Chicken Tortilla Soup image

This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done.

Provided by johnnybravo

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 lb boneless skinless chicken breast, cut into 1 in. pieces
2 garlic cloves, minced
1 teaspoon dried oregano
1 minced chipotle chiles in adobo (7 oz. can) or 1 (4 ounce) can green chilies
1 (8 ounce) can diced tomatoes with green chilies
2 (14 1/2 ounce) cans reduced-sodium chicken broth or 2 (14 1/2 ounce) cans water
1 cup frozen corn
1/2 cup choppen fresh cilantro
4 cups baked corn tortilla chips

Steps:

  • Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
  • Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
  • Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
  • Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
  • To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.

Nutrition Facts : Calories 523.3, Fat 16.4, SaturatedFat 3.2, Cholesterol 74.5, Sodium 962.5, Carbohydrate 60.1, Fiber 4.8, Sugar 0.6, Protein 35.5

MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
  • Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

MEXICAN CHICKEN TORTILLA SOUP



Mexican Chicken Tortilla Soup image

Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. Top with sour cream, lime juice, chopped fresh cilantro, and shredded Monterey Jack cheese, if desired.

Provided by Chef Dra

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

Time 1h25m

Yield 6

Number Of Ingredients 14

3 dried guajillo chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1 pinch salt
1 ½ pounds skinless, boneless chicken thighs, or more to taste
3 cloves garlic, smashed
1 (14 ounce) can no-salt-added diced tomatoes, drained
3 tablespoons oil, divided
1 white onion, chopped
1 teaspoon dried oregano
1 teaspoon ground paprika
1 (12 ounce) package fire-roasted frozen corn
3 teaspoons chicken bouillon
¼ cup chicken broth, or as needed
½ cup crispy tortilla strips

Steps:

  • Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
  • Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
  • Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
  • Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
  • Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
  • Ladle soup into bowls and top with tortilla strips.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 18.3 g, Cholesterol 70.4 mg, Fat 16.3 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 3.5 g, Sodium 441.8 mg, Sugar 3.9 g

MEXICAN TORTILLA CHICKEN SOUP



Mexican Tortilla Chicken Soup image

This is a recipe from Tyler Florence. Really comforting and delicious. See my recipe for the stock on Zaar, it is really simple to make. I don't dress up my soup with all the extra's. Only the lime and cilantro it adds that special yum factor and balances out the heat!

Provided by Luvfood

Categories     < 60 Mins

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
1 medium white onion, chopped fine
2 garlic cloves, minced
1 large jalapeno, seeded and minced
3 medium ripe tomatoes, chopped
8 cups chicken stock
salt & freshly ground black pepper
corn tortilla chips, crushed (optional)
5 cups chopped cooked chicken (about)
2 avocados, halved, pitted, peeled, and diced (optional)
1 cup shredded monterey jack cheese (optional)
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Steps:

  • Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
  • Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  • Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
  • Top with the diced avocado and crushed tortilla and cheese if using.
  • Garnish with cilantro and serve with lime wedges.

Nutrition Facts : Calories 561.6, Fat 24.4, SaturatedFat 5.7, Cholesterol 145.7, Sodium 824.8, Carbohydrate 25.9, Fiber 2.1, Sugar 11.6, Protein 57.2

MEXICAN CHICKEN TORTILLA SOUP



Mexican chicken tortilla soup image

A hearty Central American soup with complex flavours and textures. If you can make it the day before serving, the flavours will intensify

Provided by Cassie Best

Categories     Main course, Soup, Supper

Time 2h

Number Of Ingredients 19

1.2kg whole chicken
5 fat red chillies , 4 left whole but pierced a few times with a sharp knife, 1 sliced, to serve
2 dried ancho chillies
1 garlic bulb , cut in half through the centre horizontally
bunch coriander , stalks and leaves separated
1 cinnamon stick
3 tbsp vegetable oil
2 large onions , chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
2 x 400g cans tomatoes
1 tsp sugar
320g can sweetcorn , drained
400g can black beans , drained
zest and juice 2 limes
4 corn tortilla , quartered and cut into strips
2 avocados
200g feta or queso fresco, crumbled, to serve

Steps:

  • Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
  • Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
  • Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
  • While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
  • Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium

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

MEXICAN TORTILLA SOUP



Mexican Tortilla Soup image

The presentation of this soup is so pretty...its zippy taste is even better! --Julie Ferron

Provided by Taste of Home

Categories     Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 14

1 medium dried ancho pepper, seeded and chopped
1 cup water
Oil for deep-fat frying
6 corn tortillas (6 inches), halved and cut into 1/4-inch strips
1 small onion, sliced
4 garlic cloves, peeled
1 can (14-1/2 ounces) whole tomatoes, drained
6 cups vegetable or chicken broth
1/4 cup chopped fresh cilantro
1/2 teaspoon salt
1/8 teaspoon cayenne pepper, optional
1-1/2 cups shredded Monterey Jack cheese
1 large avocado, peeled and diced
1 medium lime, sliced and quartered

Steps:

  • In a small bowl, combine the ancho pepper and water; let stand for 20 minutes or until pepper is softened. Drain and discard water; set pepper aside., In a large saucepan, heat 1 in. of oil to 350°. Add half of the tortilla strips; cook and stir until golden brown. Remove with a slotted spoon to paper towels to drain. Repeat with remaining tortilla strips; set aside., Drain saucepan, reserving 2 teaspoons of oil. In reserved oil, cook the onion, garlic and ancho pepper over low heat until onion is golden brown, about 7 minutes. Remove from the heat; cool slightly. Transfer to a food processor; add tomatoes. Cover and process until smooth., Return mixture to the pan. Cook, uncovered, over medium heat until mixture has thickened to the consistency of tomato paste, 10 minutes. Add broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes., Add the cilantro, salt and, if desired, cayenne. Divide cheese and avocado among six bowls; top with the soup, tortilla strips and quartered lime slices.

Nutrition Facts : Calories 317 calories, Fat 21g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 1154mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 6g fiber), Protein 11g protein.

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From recipeschoice.com


MEXICAN CHICKEN TORTILLA SOUP RECIPE - RECIPES.NET
2022-01-24 Ingredients. 3 cup chicken broth, defatted ; ½ cup onions, sliced ; 1 cup red potatoes, diced ; ½ large green pepper, diced; 2 tsp. garlic, minced ; 2 boneless skinless chicken breast halves, cut into thin strips; 14 oz. Mexican-style stewed tomatoes; 1 tsp. jalapeno peppers, chopped ; ½ tsp ground cumin; 4 corn tortillas, flattened; olive oil no-stick cooking spray; 1 …
From recipes.net


MEXICAN CHICKEN SOUP
Tired of plain old Chicken Soup? Try this spunky Mexican inspired masterpiece. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.
From rasberrymuffin.sells-it.net


CHICKEN AND TORTILLA MEXICAN-STYLE SOUP | RICARDO
Preparation. In a saucepan, soften the onion, garlic and pepper in the oil. Add the tomatoes, broth and lime pieces. Season with salt and pepper. Cover and bring to a boil. Simmer over low heat for 15 minutes. Remove the lime. Add the chicken and cook for 5 minutes. Adjust the seasoning.
From ricardocuisine.com


BLACKENED MAHI MEXICAN TORTILLA SOUP WITH FIRE ROASTED CORN
For the Mahi Mahi fillets, start by washing and pat dry. Heat a pan (preferably a cast iron skillet) with oil, and coat one side of each fillet (one per person) with salt, pepper and blackened chile spices (whatever you have in your spice rack is fine–black pepper, cayenne pepper, any blackening seasoning or chili pepper spice mix) sear and cook Mahi on the seasoned side for …
From foodtalkdaily.com


BEST CHICKEN TORTILLA SOUP RECIPE | BITRECIPES
2021-03-06 A chicken tortilla soup recipe is a classic Mexican soup recipe. It has some simple ingredients like onion, garlic, tomatoes, beans, jalapenos, cilantro and of course, the chicken. This delicious mixture of ingredients is simmered on a gentle flame and topped with crispy tortilla strips, avocado and cheese. Yeah, that’s all it is; that’s ...
From bitrecipes.com


CHICKEN TORTILLA SOUP - MEXICAN RECIPES - OLD EL PASO
Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in slow cooker. Add remaining Soup ingredients to slow cooker; stir. Cover; cook on Low heat setting 5 to 6 hours or until chicken is tender.
From oldelpaso.com


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Top Asked Questions

How do you cook a chicken and Tortilla Soup?
While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more. Heat the remaining oil in a frying pan and add the tortilla pieces.
How to cook tortilla soup with tomato sauce?
Start Cooking The Tortilla Soup In a large pot, heat the vegetable oil over medium-high heat. Add the tomato sauce mixture you just made and cook for about 3 minutes. It should start boiling. Reduce the heat and simmer for 5 minutes. The color of the sauce will reduce and change color.
What do you put in Mexican Chicken Soup?
Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. Top with sour cream, lime juice, chopped fresh cilantro, and shredded Monterey Jack cheese, if desired.
What is chicken tortilla soup made of?
Authentic chicken tortilla soup (sopa de tortilla con pollo) – shredded chicken in a rich and spicy tomato broth balanced with avocado, crema, or sour cream with tortilla strips added for crunch. Place your chicken breast in a pot with 4 cups cold water the white onion and 2 cloves of garlic.

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