Micheles Chicken Tortilla Soup Recipes

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

Ingredients

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

THE MANSION'S TORTILLA SOUP

The Mansion's Tortilla Soup image

Provided by Food Network

Categories appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote or cilantro
1 cup fresh onion, pureed
2 cups pureed fresh tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt
Cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded and cubed
1 cup Cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

Steps:

Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.

MICHELE'S CHICKEN TORTILLA SOUP

Michele's Chicken Tortilla Soup image

I used to go to a local Mexican restaurant all the time for this soup. I finally decided I needed to learn to make it because eating out was costing me way too much ;) I looked through several recipes for the soup, combined some, and then tweaked until I came up with a recipe that was close to that of my favorite Mexican place. This is quick and easy and I usually get rave reviews when I make this for a crowd. I hope you enjoy it! :) PS. This soup has a mild heat. If you like it spicier, add a can of chopped chilies or a diced jalepeno. I've also substituted the Rotel tomatoes with a really good chunky salsa when I couldn't find them. And I like to garnish with a lime wedge.

Provided by Michele105

Categories One Dish Meal

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 16

Ingredients

2 canned chicken broth, 48 fl oz
3 garlic cloves, finely diced
1 teaspoon cumin
2 teaspoons fresh basil, chopped
2 tablespoons cilantro, finely chopped
1 taco seasoning, 1 . 25 oz
1 can diced tomatoes and green chilies, 10 oz
1 can diced tomatoes, with lime and cilantro 10 oz
1 medium zucchini, sliced and cut into half moons
1 medium onion, diced
1 can black beans, 15 . 5 oz
2 cooked chicken breasts, shredded
3 cups steamed long grain white rice
shredded monterey jack cheese
crushed corn tortilla chips
1 sliced avocado

Steps:

Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies.
Simmer until broth is hot and veggies are cooked but still crisp.
Add the cooked chicken and heat through.
Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.

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