CHICKEN CHEESE 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.

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

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