Rotisserie Chicken Tortilla Soup 30 Minute Meal Recipes

EASY 30-MINUTE HOMEMADE CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
• Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
• While strips bake, begin making the soup.
• To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.
• Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
• Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil.
• Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you'll adjust the salt and seasoning levels at the end.
• Add the cilantro and boil 1 minute.
• Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.).
• Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately.

ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
• Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
• Bake in the preheated oven until golden brown, about 5 minutes.
• Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

CREAM OF CHICKEN NOODLE SOUP

Steps:

• Chop one onion and one celery rib; set aside. Cut remaining onion and celery into chunks; place in a Dutch oven. Add the water, chicken, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reads 170°. Remove chicken and strain broth; set both aside. , In the same pan, saute chopped onion and celery in butter until tender. Add the canned broth, carrot, potato, bouillon, basil and reserved broth. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until vegetables are tender., Add noodles. Return to a boil; cook for 6-8 minutes or until noodles are tender. Cut chicken into chunks; add to soup. Stir in 1-1/4 cups milk; heat through., Combine flour and remaining milk until smooth; add to soup, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened.

ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Boil broth, add onions, garlic, peppercorns, chicken, green chilies, tomato, thyme, cumin and salt.
• Simmer for 20 minute.
• Add lime juice and simmer 10 more minutes. Add cilantro just before serving.
• Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.

CHICKEN TORTILLA SOUP I

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.