CAN CHICKEN TORTILLA SOUP RECIPES

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican,Tex-Mex
Ingredients: 1 tsp Olive oil; 1.5 cup(s), chopped Uncooked onion(s); 1.5 tsp Kosher salt; 4 tsp Minced garlic; 1 medium Jalapeño pepper(s) seeded and minced; 1 tsp Chili powder; 6 cup(s) Reduced-sodium chicken broth; 15 oz Canned diced tomatoes fire roasted-variety, drained; 20 oz Uncooked boneless skinless chicken breast; 0.333 cup(s) Fresh lime juice; 1 cup(s) Cilantro chopped; 6 Tbsp Shredded reduced-fat Mexican-style cheese; 12 chip(s) Tortilla chips crushed

CHICKEN TORTILLA SOUP | RECIPES | WW USA - WEIGHT WATCHERS

Chicken Tortilla Soup | Recipes | WW USA - Weight Watchers image

This soup couldn’t be easier to prepare. Once the veggies are chopped and sautéed, the rest of cooking is practically hands-off. The chicken simmers in a flavorful broth made with fire roasted tomatoes and lime juice which will give you a few extra minutes to toss together a quick salad or other simple side dish. Boneless, skinless chicken breasts work well in this soup but you can use chicken thighs instead. If you’d like to turn up the heat, don’t completely de-seed the jalapeño. Spoon the piping hot soup among bowls and garnish with the cheese and crushed tortilla chips. Serve with lime wedges and extra cilantro.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tsp Olive oil
1.5 cup(s), chopped Uncooked onion(s)
1.5 tsp Kosher salt
4 tsp Minced garlic
1 medium Jalapeño pepper(s) seeded and minced
1 tsp Chili powder
6 cup(s) Reduced-sodium chicken broth
15 oz Canned diced tomatoes fire roasted-variety, drained
20 oz Uncooked boneless skinless chicken breast
0.333 cup(s) Fresh lime juice
1 cup(s) Cilantro chopped
6 Tbsp Shredded reduced-fat Mexican-style cheese
12 chip(s) Tortilla chips crushed

Steps:

Heat oil in a large soup pot set over medium heat.
Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
Add broth, tomatoes, chicken, and lime juice; stir to combine.
Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
Serve soup garnished with cheese and tortilla chips.
Serving size: 1 ½ cups soup, 1 Tbsp cheese, 2 chips

Nutrition Facts : Calories 84 kcal

CHICKEN TORTILLA SOUP RECIPE | DANNY BOOME | FOOD NETWORK

Chicken Tortilla Soup Recipe | Danny Boome | Food Network image

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Provided by Danny Boome

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

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.

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Calories 290 calories per serving

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Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside., In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels., In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes., Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven., In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.

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Calories 158 calories per serving

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