AUTHENTIC CHICKEN TORTILLA SOUP SLOW COOKER RECIPES

CHICKEN TORTILLA SOUP V RECIPE | ALLRECIPES

Chicken Tortilla Soup V Recipe | Allrecipes image

An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.

Provided by Betty

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 skinless, boneless chicken breasts, cut into cubes
½ teaspoon olive oil
½ teaspoon minced garlic
¼ teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
½ teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
½ cup shredded Monterey Jack cheese

Steps:

In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Nutrition Facts : Calories 486.3 calories, CarbohydrateContent 55.2 g, CholesterolContent 51.3 mg, FatContent 19.8 g, FiberContent 5.9 g, ProteinContent 25.2 g, SaturatedFatContent 4.7 g, SodiumContent 1617.8 mg, SugarContent 6.7 g

VEGAN TORTILLA SOUP - LIFE MADE SWEETER

Vegan Tortilla Soup - Life Made Sweeter image

This creamy and comforting Chicken Tortilla Soup is a Mexican-inspired meal that's easy to make with your pressure cooker, Crock Pot or stove! It's full of bright veggies, fresh herbs and flavorful spices, then topped off with crunchy grain-free tortilla chips.

Provided by Kelly

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 21

Ingredients

2 tbsp avocado oil (olive oil or ghee (if not dairy-free))
1 medium white or yellow onion (diced)
2 medium red bell peppers (diced)
1 tsp fine sea salt (plus more to taste)
6 cloves garlic (minced)
1 4-ounce can diced green chiles
2 Tbsp taco seasoning
1 tsp ground cumin
1/2 tsp smoked paprika
2 cups shredded jackfruit
2 medium zucchini (chopped)
1 28-ounce can fire-roasted diced tomatoes
3-4 cups vegetable broth (or vegetable stock)
½ cup fresh cilantro (chopped, plus more for garnish)
Juice of 1 lime
gluten-free tortilla strips or grain-free tortilla chips
Diced avocado
sliced jalapeno
lime wedges
diced red onions
dairy-free sour cream/coconut cream (or regular sour cream if not dairy-free)

Steps:

Stovetop Method
Crock Pot Method
Instant Pot Method

Nutrition Facts : ServingSize 1 serving, Calories 106 kcal, ProteinContent 4 g, FatContent 6 g, FiberContent 3 g, CarbohydrateContent 11 g, SugarContent 4 g

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