Wylers Easy Chicken Tortilla Soup Recipes

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WYLER'S EASY CHICKEN TORTILLA SOUP



Wyler's Easy Chicken Tortilla Soup image

Make and share this Wyler's Easy Chicken Tortilla Soup recipe from Food.com.

Provided by rockinred

Categories     Mexican

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 cup uncooked instant rice
2 cups water
2 chicken bouillon cubes
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1 (15 ounce) can black beans
1 cup cubed cooked chicken
1 cup whole kernel corn

Steps:

  • In large pot, combine all ingredients except toppings.
  • Bring to a boil; reduce heat.
  • Simmer 15 minutes.
  • If desired, serve with toppings such as sour cream, shredded cheese and/or tortilla chips.

Nutrition Facts : Calories 202.7, Fat 2.5, SaturatedFat 0.6, Cholesterol 17.7, Sodium 632, Carbohydrate 33, Fiber 5.3, Sugar 0.9, Protein 13

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories     Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

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.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

CHICKEN TORTILLA SOUP (FAST AND CHEAP!)



Chicken Tortilla Soup (Fast and Cheap!) image

This is how my Mother-in-Law taught me to make tortilla soup. It's a great use of leftovers and a very quick meal for a bunch! The serranos are VERY hot and will burn skin and eyes, so use caution.

Provided by MommyMakes

Categories     Lunch/Snacks

Time 29m

Yield 6 serving(s)

Number Of Ingredients 12

2 quarts water (as much as desired) or 2 quarts chicken broth (as much as desired)
4 chicken bouillon cubes
1/2 teaspoon garlic powder
1 1/4 teaspoons cumin (comino)
1 (10 ounce) can tomato soup
1 (10 ounce) can diced tomatoes
1 onion, chopped
2 cups cooked chicken (shredded or diced)
5 serrano peppers, seeded and chopped, to taste or 5 jalapenos
shredded cheese
tortilla chips
1 bunch cilantro

Steps:

  • In a large stock pot add as much water or chicken broth as desired for the quantity of soup you need.
  • Add boullion, spices, soup and tomatoes (including liquid), onion, chicken, and some of the peppers (reserve some for garnish, if you have mild soup eaters do not add serranos at all, allow individuals to add them to their bowl) and some of the cilantro (reserving some for garnish).
  • Heat soup through and allow to simmer until ready to serve.
  • To serve, place desired amount of crushed tortilla chips, shredded cheese and peppers in an individual bowl. Top with hot soup. Sprinkle with chopped cilantro.
  • Top additionally with avocado, corn, cooked rice, sour cream, or any other toppings you enjoy!

Nutrition Facts : Calories 134.5, Fat 4, SaturatedFat 1, Cholesterol 35.4, Sodium 870.6, Carbohydrate 11.3, Fiber 1.8, Sugar 6.6, Protein 13.8

CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®



Creamy Chicken Tortilla Soup with RO*TEL® image

Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!

Provided by CaliTexan

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

Time 30m

Yield 6

Number Of Ingredients 14

1 ½ pounds shredded cooked chicken breast
3 cups chicken broth
1 (15.25 ounce) can whole kernel corn, undrained
1 (15 ounce) can Southwestern-flavored pinto beans (such as Ranch Style®)
1 (10 ounce) can Mexican-style diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (10.5 ounce) can condensed cream of chicken soup
2 tablespoons chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon minced garlic
½ teaspoon ground cumin
½ cup crushed tortilla chips, or to taste
¼ cup shredded Mexican cheese blend
¼ cup sour cream, or to taste

Steps:

  • Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
  • Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g

EASY AND TASTY CHICKEN TORTILLA SOUP



Easy and Tasty Chicken Tortilla Soup image

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

4 cups water
3 cubes chicken bouillon
1 onion, chopped
1 banana pepper, seeded and diced
1 (15.5 ounce) can hominy, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can garbanzo beans, rinsed and drained
1 (14 ounce) can diced tomatoes with green chilies, undrained
1 (14.5 ounce) can diced tomatoes, undrained
2 (10.75 ounce) cans cream of chicken soup
2 (12.5 fl oz) cans white chicken, drained
4 ½ teaspoons garlic powder
3 tablespoons lime juice
5 dashes hot pepper sauce (such as Frank's RedHot®)
3 tablespoons dried cilantro
1 teaspoon chili powder
1 teaspoon ground cumin
salt and pepper to taste

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

CHEESY CHICKEN TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

Chicken tortilla soup with cream cheese.

Provided by 3zdaddy

Categories     Tortilla Soup

Time 40m

Yield 8

Number Of Ingredients 20

1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
3 cups chicken broth
1 (15 ounce) can chili beans in spicy sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can red enchilada sauce
1 ½ teaspoons chili powder
1 teaspoon seasoned salt
¾ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
6 ounces cream cheese, cubed
8 ounces extra sharp Cheddar cheese, grated
3 cups shredded cooked chicken
½ cup crushed tortilla chips, or to taste
¼ cup sour cream, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
  • Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 35.8 g, Cholesterol 97.8 mg, Fat 25.9 g, Fiber 8 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 1634.7 mg, Sugar 3.2 g

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