Texas Style Chicken Tortilla Soup Recipes

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TEXAS STYLE CHICKEN TORTILLA SOUP



Texas Style Chicken Tortilla Soup image

My own recipe adapted from two or three separate recipes to make this one unique and delicious soup. This recipe is on my "most often requested list." Don't let the amount of ingredients scare you, it really is quite easy to make!

Provided by SReiff

Categories     Clear Soup

Time 1h

Yield 10-15 serving(s)

Number Of Ingredients 19

1/2 green pepper, chopped
1/4 medium onions, chopped or 1 teaspoon minced onion
2 garlic cloves
2 tablespoons oil
28 ounces canned diced tomatoes
2 (14 ounce) cans chicken broth
1 (10 1/2 ounce) can tomato soup
2 cups corn
2 -3 cups cooked chicken, diced
3 teaspoons chicken bouillon granules, and seasoning
1/2 cup picante sauce
2 teaspoons Worcestershire sauce
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon dried cilantro
1/2 teaspoon lemon pepper (optional)
1 teaspoon salt (optional)
mozzarella cheese or cheddar cheese
tortilla chips, crushed

Steps:

  • In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes.
  • Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers).
  • Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.

Nutrition Facts : Calories 156.1, Fat 6, SaturatedFat 1.2, Cholesterol 21.1, Sodium 639, Carbohydrate 15.8, Fiber 2.5, Sugar 7, Protein 11.4

TEXAS CHICKEN TORTILLA SOUP



Texas Chicken Tortilla Soup image

This soup has a great flavor! I found the recipe in the local newspaper, but changed it up a little. My kids even like it, but they like spicy foods!

Provided by Kim D.

Categories     Chicken

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 14

4 tablespoons butter
1/4 cup vegetable oil
1 large onion, chopped
1 jalapeno, seeded and chopped
4 garlic cloves, minced
2 cups baby carrots
1 lb raw boneless skinless chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon lemon pepper
1 (14 ounce) can tomatoes
3 (14 ounce) cans chicken broth
tortilla chips
1 cup grated monterey jack cheese

Steps:

  • In a large stockpot, heat butter and oil over medium heat.
  • Add onions, jalapeno, garlic, carrots and raw chicken.
  • Simmer 5 minutes.
  • Stir in seasonings.
  • Add tomatoes and chicken broth.
  • Stir well and simmer for 1 hour, stirring occasionally.
  • To serve, crumble tortilla chips in the bottom of individual soup bowls.
  • Fill bowls with soup and top with cheese.

MEXICAN TORTILLA CHICKEN SOUP



Mexican Tortilla Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 23

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Steps:

  • Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
  • Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
  • Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
  • Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
  • Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
  • Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
  • Yield: 2 quarts

THE MANSION'S TORTILLA SOUP



The Mansion's Tortilla Soup image

Provided by Food Network

Categories     appetizer

Time 2h

Yield 4 servings

Number Of Ingredients 17

3 tablespoons corn oil
4 corn tortillas, coarsely chopped
6 cloves garlic, finely chopped
1 tablespoon chopped fresh epazote or cilantro
1 cup fresh onion, pureed
2 cups pureed fresh tomatoes
1 tablespoon ground cumin
2 teaspoons chili powder
2 whole bay leaves
4 tablespoons canned tomato puree
2 quarts chicken stock
Salt
Cayenne pepper
1 cooked chicken breast cut into strips
1 avocado, peeled, seeded and cubed
1 cup Cheddar cheese, shredded
3 corn tortillas, cut in strips and fried until crisp

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.

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

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

TEXAS CHICKEN VEGETABLE SOUP



Texas Chicken Vegetable Soup image

Chicken vegetable soup with a Texas twist! Made from items you can keep in the panty, this soup is also a great recipe for once a month cooking. I even put a bag of cheese in the freezer alongside the soup and take it all out when I am ready to serve.

Provided by BaysChick

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 11

2 (46 fluid ounce) bottles vegetable juice
4 (14.5 ounce) cans chicken broth
2 cups cooked and cubed chicken
2 cups chopped green onions
½ bunch cilantro, chopped
1 tablespoon Worcestershire sauce
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 (14.5 ounce) package tortilla chips, crushed
2 cups shredded Monterey Jack cheese

Steps:

  • Combine vegetable juice, chicken broth, chicken, green onions, cilantro, Worcestershire sauce, garlic powder, chili powder, and cumin in a large pot. Bring to a boil; reduce heat and simmer until flavors combine, about 25 minutes.
  • Ladle into bowls and garnish with crushed tortilla chips and Monterey Jack cheese.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 49.4 g, Cholesterol 57 mg, Fat 25.9 g, Fiber 5.3 g, Protein 22.9 g, SaturatedFat 8.1 g, Sodium 1949.9 mg, Sugar 11 g

CHICKEN TORTILLA SOUP (SIMILAR TO HOUSTON'S)



Chicken Tortilla Soup (Similar to Houston's) image

I have adapted this recipe from another that was posted on Zaar by Eddie Shipman, Tortilla Soup II #4627. I am really doing this for my own reference since I had so many questions about ingredients and the directions. The original recipe said that it was like Houston's Tortilla Soup. My parents, who are Houston's regulars, said it was very close to the original.

Provided by The Giggle Box

Categories     Low Cholesterol

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 16

2 tablespoons vegetable oil
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/2 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
4 (14 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 (15 ounce) can Ro-Tel tomatoes, diced
1 (1 1/4 ounce) packet taco seasoning
10 small soft corn tortillas
12 ounces cooked chicken, shredded or diced
8 ounces shredded monterey jack cheese, divided
1 cup milk
corn tortilla chips, broken into small pieces

Steps:

  • Saute carrots, celery, onions, salt, pepper, and garlic powder in oil until tender.
  • Add chicken broth and bring to a boil.
  • Stir in the tomatoes, Ro-tel tomatoes, taco seasoning, and chicken.
  • Cut soft tortillas into small pieces and add to the broth mixture (My suggestion is to start with 6-8 tortillas and add more if you would like thicker soup).
  • Let boil for 20 minutes or until tortillas are incorparated into the soup.
  • Stir occasionally to keep the soup from sticking as it thickens.
  • Reduce heat and add 6 oz cheese.
  • Simmer for additional 10 minutes.
  • Add milk and simmer for another 10 minutes.
  • Serve with shredded cheese and corn tortilla chips on top.

Nutrition Facts : Calories 501, Fat 25, SaturatedFat 10.9, Cholesterol 83.9, Sodium 2348, Carbohydrate 35, Fiber 5.8, Sugar 6.8, Protein 35.1

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.

Provided by Mark Bittman

Categories     dinner, editors' pick, soups and stews, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds bone-in chicken thighs or legs
1 pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional
1 medium onion, quartered leave the skin on
1 head garlic, halved across the equator leave the skin on
1/4 cup vegetable oil, or more as needed
6 corn tortillas
Salt
2 tablespoons canned chipotle chilies in adobo, or to taste
1/2 cup chopped fresh cilantro
2 avocados, pitted, peeled and cubed
4 to 8 ounces plain melting cheese, like mozzarella not fresh, Oaxaca or Jack, shredded or cubed
Lime wedges for serving, optional

Steps:

  • Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
  • Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
  • When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
  • While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
  • Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams

CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Time 55m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

Steps:

  • Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
  • Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
  • Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g

AUTHENTIC CHICKEN TORTILLA SOUP



Authentic Chicken Tortilla Soup image

I received this recipe from a friend at work who got it from a lady in Texas. It is exceptionally good authentic tortilla soup. I use already cooked rotisserie chicken from the store to make it quicker to put together.

Provided by Chris from Kansas

Categories     Chicken Breast

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

4 boneless skinless chicken breasts, cooked and diced
1 -2 tablespoon vegetable oil
1 large yellow onion, chopped
1 tablespoon minced garlic
2 tablespoons flour
1 3/4 tablespoons flour
3 cups water
1 (10 ounce) can Rotel Tomatoes
1 (14 ounce) can diced tomatoes
1/4 cup fresh cilantro
1/4 teaspoon sugar
1 tablespoon Tabasco sauce (or less)
8 ounces cheddar cheese, shredded
4 -8 ounces tortilla chips

Steps:

  • Sauté onion and garlic in oil. Stir in 2 tablespoons flour.
  • While simmering, whisk the rest of the flour with water and add to the onion and garlic sauté. Simmer 10 minutes.
  • Add the tomatoes, cilantro and chicken. Cook for 20 minutes on medium heat.
  • Stir in sugar and Tabasco. Simmer 10 minutes.
  • Add cheese and let it melt (low heat).
  • Crumble tortilla chips into soup and let it set for 15 minutes before serving.
  • Serve with additional cheese and tortilla chips, if desired.

Nutrition Facts : Calories 305.7, Fat 15.3, SaturatedFat 6.8, Cholesterol 64, Sodium 538.3, Carbohydrate 19.3, Fiber 1.9, Sugar 3.1, Protein 23.1

TEXAS CHICKEN QUESADILLAS



Texas Chicken Quesadillas image

These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey Jack. Serve with plenty of guacamole, sour cream and chunky salsa!

Provided by MICHELLE

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 8

Number Of Ingredients 8

2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves - cut into strips
½ cup barbeque sauce
½ cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
8 (10 inch) flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
  • Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
  • Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey Jack cheese. Top with remaining tortillas.
  • One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.

Nutrition Facts : Calories 411.4 calories, Carbohydrate 46.2 g, Cholesterol 47.9 mg, Fat 14.3 g, Fiber 2.6 g, Protein 23.2 g, SaturatedFat 4.9 g, Sodium 753.5 mg, Sugar 8.3 g

TEXAS TORTILLA SOUP



Texas Tortilla Soup image

Make and share this Texas Tortilla Soup recipe from Food.com.

Provided by bssagman

Categories     Stocks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 19

2 tablespoons butter
1/4 cup oil
1 large onion, chopped
2 large jalapeno peppers, chopped and seeded
6 garlic cloves, minced
2 large carrots, diced
6 celery ribs, diced
1 1/2 lbs chicken breasts (i use boiled chicken and a lot more)
2 teaspoons lemon pepper
1 teaspoon paprika
1 teaspoon red pepper flakes
1 teaspoon thyme
1 teaspoon parsley
2 tablespoons cilantro
2 teaspoons Tabasco sauce
2 bay leaves
1/4 cup lime juice
4 cups chicken stock
tortilla chips

Steps:

  • Heat butter and oil in large kettle and saute onion, jalapeno, garlic, carrots, celery & chicken. Simmer 5 minutes.
  • Combine all spices & Tabasco. Coat vegetable mixture withe spices. chicken stock and bay leaves. Simmer 1 hour, add lime juice. Serve over fried corn tortilla strips. (I just use tortilla chips like Tostitos.).

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY



Hearty Chicken Tortilla Soup Recipe by Tasty image

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

8 oz large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce, to taste
1 cup fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb boneless, skinless chicken thighs
kosher salt, to taste
1 teaspoon dried oregano
2 tablespoons olive oil, divided
8 cups low sodium chicken stock
25 oz hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ cup lime juice
onion, finely chopped
fresh cilantro
avocado, thinly sliced
cotija cheese, crumbled
tortilla strip
lime wedge

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

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10 BEST CHEESY CHICKEN TORTILLA SOUP RECIPES - YUMMLY
2022-06-08 cabbage, celery, water, lipton soup secrets noodle soup mix with real chicken broth and 5 more Chicken Barley Soup with Spinach & Kale Fit Fare Meal Prep kale, …
From yummly.com


CHICKEN TORTILLA SOUP RECIPE [STEP-BY-STEP]
2019-04-01 Cut the tortillas into ¼” to ½” strips. Preheat 4 tablespoons of cooking oil to medium-hot in a wide frying pan. Place the tortilla strips in the hot oil. Let them fry for a few seconds …
From mexicanfoodjournal.com


CHICKEN TORTILLA SOUP RECIPE | FORKINGSPOON
2018-11-13 Cook the chicken in the stock In a large stockpot over medium to high heat, add in the stock, chicken, 1 onion (cut in half), 2 whole garlic cloves and corn cobs and bring the …
From forkingspoon.com


THE BEST CHICKEN TORTILLA SOUP I EVER MADE - OH SWEET BASIL
2019-03-24 Tips for the BEST Chicken Tortilla Soup. We prefer making this easy tortilla soup with shredded chicken breasts, but I bet ground chicken would work too. For a spicier soup, …
From ohsweetbasil.com


EASY CHICKEN TORTILLA SOUP {+VIDEO} | LIL' LUNA
2022-05-12 Cook and shred (or cube) chicken. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours). …
From lilluna.com


10 BEST CHEDDARS CHICKEN TORTILLA SOUP RECIPES | YUMMLY
2022-05-21 Chicken Tortilla Soup Frugal Living NW. crushed tomatoes in puree, chicken stock, sour cream, avocado and 13 more. Crockpot Chicken Tortilla Soup Recipe! The …
From yummly.com


KETO CHICKEN TORTILLA SOUP RECIPE (EASY!) | WHOLESOME YUM
2021-12-18 Heat the olive in a dutch oven over medium-high heat. Add the garlic, onion, and bell peppers and saute for 3-5 minutes, until the onion is translucent and the bell peppers have …
From wholesomeyum.com


HOMEMADE CHICKEN TORTILLA SOUP RECIPE - MEXICAN FOOD
2013-05-30 Instructions. Heat oil in a large soup pot on medium heat. Add the onion, jalapeno peppers and garlic. Stir and cook until transparent, about 4-5 minutes. Stir in the canned …
From theblackpeppercorn.com


CHICKEN TORTILLA SOUP - HOMESICK TEXAN
2020-02-20 Simmer on low until warm and fragrant, about 20 minutes. Stir in the shredded chicken, then taste and adjust seasonings. While the soup is simmering, make the fried …
From homesicktexan.com


HOMEMADE CHICK-FIL-A CHICKEN TORTILLA SOUP - THE BAKERMAMA
2016-03-01 First, heat oil in a large pot over medium heat. Add chopped onion and minced garlic. Let saute for about 5 minutes until onions become translucent. Stir in cumin, oregano …
From thebakermama.com


MEXICAN TORTILLA CHICKEN SOUP RECIPE | MEAN GREEN CHEF
2019-02-21 Add the extra virgin olive oil and heat for 30 seconds, then add the onions, garlic, jalapenos, and hand crushed San Marzano tomatoes. Cook stirring for 15 minutes, until the …
From meangreenchef.com


THE BEST MEXICAN CHICKEN TORTILLA SOUP RECIPE - YOUTUBE
#chickentortillasoup #sopaazteca Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allo...
From youtube.com


PANERA CHICKEN TORTILLA SOUP - BEYOND MERE SUSTENANCE
2021-12-09 Brown the chicken in a heavy soup pot with a drizzle of olive oil over medium-high heat. Remove from pot. To the same pot, add a drizzle of olive oil (if pan is dry) over medium …
From beyondmeresustenance.com


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