Pantry Chicken Tortilla Soup Recipes

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CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY



Chicken Tortilla Bowl Soup Recipe by Tasty image

Here's what you need: onion, jalapeño, garlic, chicken breasts, black beans, corn, diced tomato, red enchilada sauce, chicken stock, dried oregano, ground pepper, cumin, salt, large flour tortilla, vegetable oil, fresh cilantro, monterey jack cheese, lime, avocado

Provided by Tasty

Categories     Lunch

Yield 8 servings

Number Of Ingredients 19

1 onion, diced
1 jalapeño, diced
3 cloves garlic, chopped
3 chicken breasts
1 can black beans, drained
1 can corn, drained
1 can diced tomato
1 can red enchilada sauce
4 cups chicken stock
½ teaspoon dried oregano
½ teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt
1 pack large flour tortilla
vegetable oil, for frying
fresh cilantro
monterey jack cheese
lime, wedged
avocado, sliced

Steps:

  • Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
  • Place the chicken breasts on top of the veggies.
  • Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
  • Set slow cooker to high and cook for 3 hours.
  • Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
  • Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
  • When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
  • Place fried tortilla bowl in a soup bowl and fill it with the soup.
  • Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
  • Enjoy!!

Nutrition Facts : Calories 625 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 6 grams, Protein 23 grams, Sugar 12 grams

PANTRY CHICKEN TORTILLA SOUP



Pantry Chicken Tortilla Soup image

A quick and easy soup that assembles from ingredients you probably have in the kitchen right now. This is a very flexible recipe for using up leftover "bits." Black or kidney beans work best, but any canned bean will work. You can use frozen corn if you prefer, and sometimes I use a small can of corn and a can of hominy. If you can not find chipotle salsa, any variety will work with the addition of 1/2 tsp of ground cumin. But, the chipotle salsa will add the rich smoky flavor that says "cooked all day." Updated to reflect correct amount of chicken stock.

Provided by gourmetmomma

Categories     Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup cooked chicken, cut up
16 ounces canned beans, rinsed and drained
16 ounces canned corn or 16 ounces hominy, rinsed and drained
2 cups chicken stock
8 ounces jarred chipotle salsa

Steps:

  • Pour all ingredients into a saucepan and bring to a boil. Simmer for 15 minutes.
  • Serve with tortilla chips. If you are not a fan of spicy foods, use less salsa to start.

Nutrition Facts : Calories 190.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 29.9, Sodium 554.4, Carbohydrate 25.4, Fiber 2.9, Sugar 6.9, Protein 14.9

SUNNY'S EASY CHICKEN TORTILLA SOUP



Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt
1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken
1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)

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



Hearty Chicken Tortilla Soup Recipe by Tasty image

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

8 oz large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce, to taste
1 cup fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb boneless, skinless chicken thighs
kosher salt, to taste
1 teaspoon dried oregano
2 tablespoons olive oil, divided
8 cups low sodium chicken stock
25 oz hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ cup lime juice
onion, finely chopped
fresh cilantro
avocado, thinly sliced
cotija cheese, crumbled
tortilla strip
lime wedge

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

THE BEST CHICKEN TORTILLA SOUP EVER



The Best Chicken Tortilla Soup Ever image

This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.

Provided by kat in ky

Categories     Chicken

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 whole chicken
3 tablespoons oil
1 onion, chopped
1/2 bunch cilantro, snipped
1 tablespoon cumin
1 tablespoon garlic pepper seasoning
2 teaspoons lemon pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can Rotel Tomatoes
2 (10 ounce) cans chicken broth or 2 (10 ounce) cans homemade chicken broth
2 beef broth
2 (14 ounce) cans stewed tomatoes
1 (14 ounce) can diced tomatoes
monterey jack cheese
tortilla chips
avocado

Steps:

  • In a large pot, boil chicken until done.
  • Cool and debone.
  • In a skillet, saute onion in oil.
  • Add remaining ingredients and simmer for 45 minute.
  • to mingle the seasonings.
  • Serve with monteray jack cheese and tortilla chips and avocado.

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

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

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

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

CHICKEN TORTILLA SOUP WITH CREAM CHEESE



Chicken Tortilla Soup with Cream Cheese image

An easy, no-fuss meal that can be thrown together quickly in the morning and is ready when you get home. This makes a creamy, chicken tortilla soup. Can also top with shredded cheese. Reheats very well with no separation.

Provided by JAYBUDDER

Time 4h15m

Yield 6

Number Of Ingredients 10

1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
1 pound frozen chicken tenders
1 (15.25 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers, drained
1 (15 ounce) can Organic Black Soy Beans-No Salt Added-CndEF
1 cup frozen bell pepper and onion mix
1 (8 ounce) package cream cheese
¼ teaspoon adobo seasoning, or to taste
1 tablespoon chopped fresh cilantro, or to taste
1 cup corn chips

Steps:

  • Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.
  • Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
  • Ladle into bowls and top with corn chips.

Nutrition Facts : Calories 443.9 calories, Carbohydrate 30.5 g, Cholesterol 90.2 mg, Fat 24.2 g, Fiber 7 g, Protein 29.4 g, SaturatedFat 11.3 g, Sodium 939.3 mg, Sugar 3.7 g

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