Tortilla Vegetable Chicken Soup Recipes

INSTANT POT® CHICKEN AND VEGETABLE TORTILLA SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function; add olive oil. Saute green chilies and onion in the oil, 3 to 4 minutes. Add carrots, celery, and garlic; saute for 3 to 4 minutes.
• Add chicken, black beans, tomatoes, corn, enchilada sauce, chicken broth, water, potatoes, lime juice, salt, cumin, chili powder, chipotle pepper, Cajun seasoning, black pepper, and oregano. Stir well.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Remove chicken and shred meat; return shredded meat to the pot. Serve with tortilla strips on top.

TORTILLA-VEGETABLE CHICKEN SOUP

Steps:

• Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside., In a 6-qt. stock pot, heat oil over medium-high heat. Add celery, carrot and onion; cook and stir 6-8 minutes or until tender. Stir in chicken, corn, beans, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Serve with tortilla strips and, if desired, cheese.

CHICKEN TORTILLA VEGETABLE SOUP

Steps:

• In a large stock pot, over medium-high heat, add the olive oil, carrots, celery, and onion. Cook and stir occasionally, for 6-8 minutes, or until tender.
• Add the chicken broth, beef broth, tomatoes, black beans, chicken, frozen corn, and all the seasonings into the pot. Mix together. Bring to a boil. Once boiling, reduce heat to low, cover with lid and let it simmer for at least 20 minutes. * I always like to simmer it longer. Closer to 30 minutes.
• Serve with tortilla strips, shredded cheese, and sour cream if wanted. Leftovers store really well, covered, for 3-4 days. Perfect for lunches.

HEARTY CHICKEN TORTILLA SOUP

Steps:

• Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
• Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
• Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
• Crisp Tortilla Strips: Heat the oven to 425 degrees F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
• Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.

TORTILLA CHICKEN VEGETABLE SOUP

Steps:

• Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
• Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
• Add corn, green onion, and cilantro. Simmer 10 minutes longer.
• Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY

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!

VEGETARIAN TORTILLA SOUP

Steps:

• Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
• Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
• Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
• Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY

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!!

FAVORITE CHICKEN TORTILLA SOUP

Steps:

• In a Dutch oven or large heavy pot, heat the oil on medium-high heat.
• Add the onions, garlic, peppers, salt, cumin, and coriander for 5 minutes.
• Add the tomato paste and cook, stirring, for 1 minute.
• Add the chicken stock and bring to a simmer.
• Simmer for 20 minutes.
• Add the chicken and simmer for 5-10 minutes (or until chicken is completely cooked).
• Add the cilantro and lime juice, and stir well.
• Remove from the heat and cover to keep warm.
• Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper or Season All.
• Ladle the soup into 4 or 6 serving bowls. Garnish each serving with the diced avocado, the fried tortilla strips.

LIGHT CHICKEN TORTILLA SOUP

Steps:

• Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
• In a large pot, saute first four ingredients until tender.
• Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
• Cover and bring to a boil.
• Reduce heat to low and simmer for about an hour.
• Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
• Simmer until the vegetalbes are tender, about 30 more minutes.
• To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
• Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
• Lightly sprinkle the tortilla strips with salt if desired.
• Layer the tortilla strips in bowls.
• Sprinkle with chopped avocado if desired.
• Ladle soup into bowl.
• Sprinkle with shredded cheddar cheese and cilantro and serve immediately.