Sunnys Easy Chicken Tortilla Soup Recipes

SUNNY'S CUMIN-RUBBED CHICKEN NOODLE SOUP

Sunny's Cumin-Rubbed Chicken Noodle Soup image

Provided by Sunny Anderson

Time 1h30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon olive oil
1 jalapeno, chopped
1 cup frozen pearl onions, halved
1/4 cup sofrito, preferably Goya
1 teaspoon roasted chicken soup base, preferably Better Than Bouillon
8 ounces broad egg noodles, preferably No Yolks
2 tablespoons chopped fresh cilantro

Steps:

Sprinkle the chicken generously all over with salt, pepper and cumin. Let rest for 30 minutes at room temperature.
Add the olive oil to a soup pot on medium-high heat. When the oil begins to swirl, add the chicken skin-side down. Cook, undisturbed, until a peek beneath reveals a golden crust, about 5 minutes. Remove the chicken to a plate and continue. (The goal here is to just get flavor and fat from the chicken, not cook it.)
Add the jalapenos, onions and a pinch of salt to the pot. Cook, moving the veggies around until they become golden in spots, about 4 minutes, then add the sofrito and soup base and bring to a bubble. Remove the skin from the chicken and discard. Add the chicken back to the pot and simmer, stirring occasionally, for 5 minutes. Add 4 cups water to the pot and bring to a bubble again. Lower to a simmer and let cook for 15 minutes.
Add the egg noodles and cook until tender, about 3 minutes. Just before serving add the cilantro and stir. Divide into 4 bowls, giving each a piece of chicken.

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

SUNNY'S EASY CHICKEN TACO SKEWERS

Sunny's Easy Chicken Taco Skewers image

Provided by Sunny Anderson

Categories main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 tablespoons lime juice
2 tablespoons orange or pineapple juice
2 tablespoons hot/spicy honey
1 pound chicken tenders, cut crosswise into 2-inch pieces
4 rings pineapple, cored and cut into chunks
3 jalapeños, cut into 1-inch rounds
2 tablespoons olive oil
2 tablespoons elote seasoning
Freshly ground black pepper
1/2 cup chopped white onion
1/4 cup chopped fresh cilantro
12 to 16 white or yellow corn tortillas, warmed
1 lime, cut into 6 wedges
Hot sauce, optional (I like Cholula or Texas Pete here)

Steps:

For the sauce: In a small bowl, whisk together the lime juice, orange or pineapple juice and hot honey. Set aside.
For the skewers: Preheat a grill, cast-iron grill, griddle or pan over medium-high heat.
In a medium bowl, add the chicken, pineapple, jalapeños and oil and toss to coat. Add the elote seasoning and a couple grinds of black pepper and toss again. Add to metal skewers in any order, but I prefer adding all of the same thing on one skewer.
Cook on all sides until the chicken is cooked through and the pineapples and jalapeños are charred, 10 to 12 minutes, turning every couple of minutes. Brush the skewers with the sauce halfway through and again when they're done.
Transfer the skewers to a cutting board. Remove the skewers and roughly chop the chicken, pineapples and jalapeños together. Transfer to a serving bowl.
For the tacos: In a medium bowl, combine the onions and cilantro. Place some taco filling in a warm tortilla and top with some onion-cilantro mixture, a squeeze of lime juice and a few shakes of hot sauce if using.

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