Susans Chicken Tortilla Soup Recipes

CHICKEN TORTILLA SOUP RECIPE

Steps:

• Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
• Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
• Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
• Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
• Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

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.

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.

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 TORTILLA SOUP WITH ROTISSERIE CHICKEN & SAUSAGE

Steps:

• Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup).
• Heat diced onion in olive oil over medium heat until translucent.
• Add garlic, cumin, coriander, chili powder, salt and pepper to onion mixture.
• Stir in chicken stock.
• Add mashed beans, and blend.
• Add remaining beans, taco seasoning, rotel, lime juice, 1 minced jalapeno and simmer 20 minutes.
• In a separate pan brown sausage.
• Shred chicken meat, remove all skin first.
• Add sausage and chicken to soup. Cook on medium-low heat an additional 20 minutes.
• You may opt to use a crockpot for this recipe, if so cook on high 2 hours and then reduce to low until ready to serve.
• Garnish soup with shredded cheddar cheese, sliced jalapeno, cilantro, a dollop of greek yogurt and tortilla chips when serving.

TANYA'S YOU "CAN" DO IT CHICKEN TORTILLA SOUP

Steps:

• Cut chicken into cubes and cook in 2 Tbsp of oil in a frying pan, when almost done, add garlic. Saute with garlic until chicken is completely done.
• Pour all cans of ingredients into crock pot or stock pot with chicken/garlic mixture. Drain olives before putting in with other ingredients.
• Add the two cups chicken broth or water.
• Stir soup until all ingredients are combined.
• Cook for 2 hours on med-low in stock pot on the stove or 7 hours on low in a crock pot.
• Add more water or chicken broth for desired consistency.
• When ready to serve, crush tortilla chips and sprinkle with shredded cheese over individual servings of soup.
• Add sour cream if desired.
• This recipe can easily be increased or decreased as desired. All measurements are estimates as I usually just "throw it all in", but this is the closest to my normal routine.

HOMEMADE CHICKEN TORTILLA SOUP

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.

SEVEN CAN CHICKEN TORTILLA SOUP RECIPE

Steps:

• Add all ingredients into a large stock pot.
• Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.
• Serve with shredded cheese, sour cream, diced avocados and tortilla chips.