Stephs Chicken Tortilla Soup Recipes

TRISHA'S CHICKEN TORTILLA SOUP

Steps:

• Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

CHICKEN TORTILLA SOUP III

Steps:

• In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
• Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

SUNNY'S EASY CHICKEN TORTILLA SOUP

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.

SCOTTIE'S CHICKEN TORTILLA SOUP

Steps:

• Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat.
• While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning; cook another 2 minutes.
• Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.

CHICKEN AND HAM TORTILLA SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add half the tortilla strips; cook, stirring, until golden and crisp, about 3 minutes. Transfer strips with a slotted spoon to a paper towel-lined plate to drain; season with salt. Set aside.
• Add vegetables to pot; cook, stirring occasionally, until onion is translucent, 3 to 5 minutes (do not brown).
• Stir in chicken; cook until opaque, about 5 to 6 minutes. Add ham, bay leaf, broth, and 2 cups water. Bring to a boil; reduce heat, and simmer until vegetables are tender, about 15 minutes. Discard bay leaf; season with salt and pepper. Divide remaining tortilla strips among bowls, and ladle soup on top. Garnish with fried tortilla strips, and serve immediately.

STEPH'S CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
• In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded cheddar cheese. Stir together.
• Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
• In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.

STEPH'S CHICKEN TORTILLA SOUP

Steps:

• cut and brown chicken breast, season with mexican seasoning.
• Add beans, rotel, hot water and bouillions in large pot.
• Let cook about 20 min.
• to mix flavor.
• Even better next day.
• Serve over crushed tortilla chips top with cheese and sour cream.