On The Border Tortilla Soup Recipe 43

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COPYCAT ON THE BORDER TORTILLA SOUP RECIPE



Copycat On The Border Tortilla Soup Recipe image

Enjoy a tasty copycat On the Border chicken tortilla soup filled with beans, corn, rice, and salsa, topped with tortilla chips and cheese.

Provided by Recipes.net Team

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 14

4 cups chicken broth
3 tbsp divided vegetable oil
½ cup chopped red onion
2 pcs minced garlic cloves
¾ tsp ground cumin
15 oz tomato sauce
15 oz rinsed and drained black beans
1 cup drained corn kernels
½ cup On The Border Tomato Salsa
4 tbsp uncooked rice
¼ cup chopped yellow onion
½ cup chopped fresh cilantro
3 oz On The Border Tortilla Chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent.
  • Add the garlic and ground cumin. Saute briefly.
  • Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
  • Add On The Border Salsa and rice in the Dutch oven. Cook until rice is tender, about 15 minutes.
  • Turn off heat and transfer the contents of Dutch oven onto separate bowls for serving.
  • Lightly crush the tortilla chips. Garnish the dish with chopped onion, cilantro, Monterey Jack cheese, and tortilla chips.

Nutrition Facts : Calories 540.00kcal, Carbohydrate 70.00g, Cholesterol 13.00mg, Fat 22.00g, Fiber 14.00g, Protein 20.00g, SaturatedFat 13.00g, ServingSize 4.00, Sodium 1,892.00mg, Sugar 9.00g

ON THE BORDER TORTILLA SOUP RECIPE - (4.2/5)



On the Border Tortilla Soup Recipe - (4.2/5) image

Provided by barbgreenfield

Number Of Ingredients 12

1/2 C. On The Border Salsa
2 avocados (mashed with
localoffersIcon
3 Tbs. On The Border Salsa)
3 14 oz. cans chicken broth
3 boneless, skinless chicken breasts
4 Tbs. uncooked rice
1/2 C. onion, chopped
localoffersIcon
1/2 C. cilantro, chopped
1/2 C. Monterey Jack cheese, shredded
1 bag On The Border Tortilla Chips

Steps:

  • Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook. Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes. Before serving, add remaining onion and cilantro. To serve, garnish soup with tortilla chips.

TORTILLA SOUP WITH CHICKEN AND LIME



Tortilla Soup with Chicken and Lime image

Tortilla Soup - An adaptation of a recipe from Mexican Light Cooking by our friend Kathi Long, a chef and author in Santa Fe.

Provided by Kathi Long

Categories     Soup/Stew     Chicken     Tomato     Low Fat     Kid-Friendly     Quick & Easy     Lunch     Lime     Healthy     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 13

4 5- to 6-inch diameter corn tortillas
2 teaspoons olive oil
2 14 1/2-ounce cans low-salt chicken broth
2 cups water
3/4 cup canned Mexican-style stewed tomatoes with juices
1 bay leaf
1 garlic clove, pressed
1/4 teaspoon ground cumin
1/8 teaspoon dried crushed red pepper
12 ounces skinless boneless chicken breast halves, cut into 1/2-inch-wide strips
2 green onions, sliced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice

Steps:

  • Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet.
  • Combine broth, water, tomatoes, bay leaf, garlic, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken; simmer until just cooked through, about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper.
  • Ladle soup into bowls. Sprinkle with tortilla strips and serve.

THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

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

Time 1h

Yield 10

Number Of Ingredients 19

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

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