The Best Chicken Tortilla Soup Recipe A Spicy Perspective

SPICY MEXICAN TORTILLA SOUP

Spicy Mexican Tortilla Soup image

This kicked-up soup features sautéed onions and spicy peppers combined with chicken, corn, tomatoes and black beans all simmered in a delicious broth. The result is an ultra-flavorful soup your family will love!

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 30m

Yield 8

Number Of Ingredients 10

Ingredients

1 teaspoon canola oil
1 large onion, diced
2 large jalapeno peppers, seeded and chopped
2 tablespoons tomato paste
½ cup frozen whole kernel corn
1 cup canned black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (32 ounce) carton Swanson® Mexican Tortilla Flavor Infused Broth
2 cups shredded cooked chicken
1 cup Tortilla chips or strips

Steps:

Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

Nutrition Facts : Calories 115.7 calories, Carbohydrate 14.6 g, Cholesterol 10 mg, Fat 3.2 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.6 g, Sodium 651.1 mg, Sugar 3 g

SPICY CHICKEN TORTILLA SOUP

Spicy Chicken Tortilla Soup image

Quick and easy chicken tortilla soup.

Provided by frankp

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

Time 1h15m

Yield 8

Number Of Ingredients 16

Ingredients

8 (1 ounce) slices smoked bacon, cut into 1/2-inch strips
1 large onion, chopped
3 cloves garlic, minced
1 (32 ounce) container chicken broth
3 skinless, boneless chicken breasts
1 (28 ounce) can diced tomatoes and mild green chile peppers (such as RO*TEL®)
1 (14 ounce) can tomato sauce
1 (14 ounce) can whole kernel corn
3 chipotle peppers in adobo sauce, chopped, or to taste
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 ½ teaspoons dried cilantro
3 (8 inch) flour tortillas, cut into strips
1 (8 ounce) container sour cream
½ cup shredded sharp Cheddar cheese

Steps:

Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 31.4 g, Cholesterol 70.1 mg, Fat 26.2 g, Fiber 4.1 g, Protein 25.2 g, SaturatedFat 11.4 g, Sodium 2739.5 mg, Sugar 5.4 g