CHICKEN TORTILLA SOUP RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 16
Steps:
- In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
- Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
- Add broth, stir and bring to a simmer.
- Add chicken and allow to heat through.
- Serve with a sprinkle of tortilla strips and cilantro.
- Enjoy!
Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
TASTY TORTILLA SOUP
Play with this tortilla soup recipe a bit to find ingredients that match your own personal tastes. You can use packaged Mesquite flavored chicken, add more tomatoes and onions, or even get creative with the cheeses. -Jennifer Giles, Des Moines, Iowa
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 7 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, saute onion and green onions in butter until tender. Add garlic; cook 1 minute longer., Stir in flour until blended; gradually add broth. Stir in the tomatoes, tomato sauce, chilies, oregano, cumin and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add chicken and cilantro; heat through. , For each serving, place 2 tablespoons chips in a soup bowl. Top with 1-1/2 cups soup. Garnish each serving with 1 tablespoon each of cheese and chips.
Nutrition Facts : Calories 256 calories, Fat 8g fat (4g saturated fat), Cholesterol 60mg cholesterol, Sodium 654mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
THE MANSION'S TORTILLA SOUP
Steps:
- Heat oil in a large saucepan over medium heat. Saute tortillas with garlic and epazote over medium heat until tortillas are soft.
- Add onion and fresh tomato puree and bring to a boil. Add cumin, chili powder, bay leaves, canned tomato puree and chicken stock. Bring to a boil again, then reduce heat to simmer. Add salt and cayenne pepper to taste, and cook stirring frequently for 30 minutes. Skim fat from surface, if necessary.
- Strain and pour into warm soup bowls. Garnish with an equal portion of chicken breast, avocado, shredded cheese and crisp tortilla strips. Serve Immediately.
TORTILLA SOUP
Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.
Nutrition Facts : Calories 269 calories, Fat 16g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1018mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
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
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
SKINNY TORTILLA SOUP
"Chock-full of healthy ingredients, this tasty soup makes a warming lunch or dinner," Sharon Adams of Columbus, Ohio suggests. "Plus, it's so quick and easy to fix."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.
Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 900mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges
SPEEDY TORTILLA SOUP
A tasty, speedy tortilla soup to make with leftover chicken and canned vegetables. A family favorite requested time and again!
Provided by Mandy Bouchard
Categories Tortilla Soup
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a 4-quart saucepan over medium-high heat. Saute onion, garlic, and parsley in hot oil until slightly browned, about 5 minutes. Add chicken and stir until well heated, about 2 minutes.
- Pour chicken broth into the saucepan; bring to a boil. Stir in corn, diced tomatoes, and taco seasoning. Reduce heat, cover, and simmer for 5 minutes. Uncover and stir in tostada chip pieces. Remove from heat and ladle into bowls.
- Garnish bowls with Cheddar cheese and dollops of sour cream.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 21.2 g, Cholesterol 39.7 mg, Fat 12 g, Fiber 2.2 g, Protein 13.3 g, SaturatedFat 4.1 g, Sodium 1256.5 mg, Sugar 3.9 g
EASY TORTILLA SOUP
A friend passed this on to me. It is wonderful besides being so easy.
Provided by SIKES
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 2
Number Of Ingredients 5
Steps:
- In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.
Nutrition Facts : Calories 976.9 calories, Carbohydrate 103.6 g, Cholesterol 74.4 mg, Fat 50.2 g, Fiber 10.5 g, Protein 34 g, SaturatedFat 16.3 g, Sodium 3959.5 mg, Sugar 6.4 g
EASY AND TASTY CHICKEN TORTILLA SOUP
In my trials to find a great chicken tortilla soup recipe, I came up with this. It's fast, versatile, and so tasty! I like to serve this with a little sour cream and sharp cheddar cheese and a side of jalapeno cornbread. Yum!
Provided by ShannyBanany
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 5
Number Of Ingredients 18
Steps:
- Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.
Nutrition Facts : Calories 533.5 calories, Carbohydrate 46.4 g, Cholesterol 96.9 mg, Fat 20.1 g, Fiber 7.4 g, Protein 40.3 g, SaturatedFat 5.3 g, Sodium 3036.6 mg, Sugar 6.3 g
CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY
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
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
TACO SOUP RECIPE BY TASTY
This quick and easy taco soup is made entirely in one pot and in less than 30 minutes. Topped with cheese, avocado, and all the fixin's, this simple soup makes the perfect weeknight dinner that'll please just about everyone.
Provided by Tasty
Categories Dinner
Time 25m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Add the ground beef and onion to a large pot and stir until the beef is cooked through.
- Drain excess liquid.
- Add the kidney beans, black beans, corn, tomatoes, tomato sauce, and taco seasoning to the pot, and stir until combined.
- Cook over medium heat for 10 minutes.
- Serve with cheddar cheese, sour cream, pico de gallo, avocado, corn chips, lime wedges, and cilantro.
- Enjoy!
Nutrition Facts : Calories 744 calories, Carbohydrate 60 grams, Fat 38 grams, Fiber 16 grams, Protein 44 grams, Sugar 12 grams
TASTY CHICKEN TORTILLA SOUP
I originally got the recipe for this super hearty soup from a Home Made Simple newsletter, and have tweaked it over time. I've seen lots of variations, but I didn't find this exact same recipe already, so I'm posting the (essentially) original version for safekeeping. Everyone LOVES it, because it's not super spicy, just flavorful. It's simple to add, subtract, or substitute to suit your needs, it's fine with lower fat or lower sodium items, and it uses mostly pantry items for a quick lunch, or light supper. I've even tripled it to serve a crockpot full at PTA functions...always a hit! My daughter says it makes her tummy purr!
Provided by terirose22
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, sauté the chicken in the olive oil for 5 minutes.
- Add the garlic and cumin and mix well.
- Stir in the broth, corn, onion, chillies, black beans, chili powder, lemon juice, and salsa.
- Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and ladle soup over chips.
- Garnish with cheese, sour cream, and additional broken tortilla chips.
Nutrition Facts : Calories 386.3, Fat 9.7, SaturatedFat 4.4, Cholesterol 55.4, Sodium 1249.8, Carbohydrate 51.3, Fiber 11.6, Sugar 7.5, Protein 28.5
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