6 CAN CHICKEN TORTILLA SOUP RECIPES

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 9 min
Yield: 4-6 servings
Cuisine: Mexican
Ingredients: 28 ounces diced tomatoes ( 2 cans ); 1 1/2 pounds chicken thighs (boneless skinless); 1 onion (diced); 1 ounces green chiles (diced, 1 can ); 1/2 cup chicken broth; 2 cloves garlic (minced); 1 teaspoon ground cumin; 1 teaspoon salt; 1/4 teaspoon black pepper; 4 Corn tortillas (cut into 1 ⁄4 inch strips); 2 tablespoons cilantro (chopped fresh); 1/2 cup Monterey Jack cheese (shredded); 1 avocado (diced and tossed with lime juice); Lime wedges

CHICKEN TORTILLA SOUP – INSTANT POT RECIPES

Chicken Tortilla Soup – Instant Pot Recipes image

Provided by Publications International

Prep Time 10 minutes

Cook Time 9 minutes

Yield 4-6 servings

Number Of Ingredients 14

Ingredients

28 ounces diced tomatoes ( 2 cans )
1 1/2 pounds chicken thighs (boneless skinless)
1 onion (diced)
1 ounces green chiles (diced, 1 can )
1/2 cup chicken broth
2 cloves garlic (minced)
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 Corn tortillas (cut into 1 ⁄4 inch strips)
2 tablespoons cilantro (chopped fresh)
1/2 cup Monterey Jack cheese (shredded)
1 avocado (diced and tossed with lime juice)
Lime wedges

Steps:

Combine tomatoes, chicken, chiles, broth, onion, garlic, cumin, salt and pepper in the Instant Pot; mix well.
Secure lid and move pressure release valve to Sealing position. Press Manual; cook at high pressure 9 minutes. When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
Remove chicken to plate; shred into bite-size pieces when cool enough to handle. Stir into soup.
Press Sauté; add tortillas and cilantro to soup. Cook and stir 2 minutes or until heated through. Top with cheese, avocado and squeeze of lime juice.
Serve immediately.

BEST CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT

Best Chicken Tortilla Soup Recipe: How to Make It image

Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 3-1/2 cups.

Number Of Ingredients 21

Ingredients

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 corn tortillas (6 inches)
1/2 cup diced zucchini
2 tablespoons chopped carrot
1 tablespoon minced fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup reduced-sodium chicken broth
1/2 cup Spicy Hot V8 juice
1/3 cup frozen corn
2 tablespoons tomato puree
1-1/2 teaspoons chopped seeded jalapeno pepper
1 bay leaf
1/4 cup cubed or sliced avocado
1/4 cup shredded Mexican cheese blend

Steps:

Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

Nutrition Facts : Calories 284 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 18g protein.

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