CHICKEN TORTILLA SOUP RECIPES 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.

CHILI'S CHICKEN TORTILLA SOUP | JUST A PINCH RECIPES

Chili's Chicken Tortilla Soup | Just A Pinch Recipes image

I love this soup and have looked forever for the recipe. This is very close to the original at Chili's.

Provided by Pam Carver @2boysmomma

Categories Chicken Soups

Yield 12

Number Of Ingredients 12

Ingredients

1 tablespoon(s) vegetable oil
3 - skinless, boneless chicken breasts
1/2 cup(s) diced onions
1 clove(s) garlic
4 cup(s) chicken broth
1 cup(s) masa harina
3 cup(s) water
1 cup(s) enchilada sauce
16 ounce(s) velvetta cheese, diced
1 teaspoon(s) salt
1 teaspoon(s) chili powder
1/2 teaspoon(s) ground cumin

Steps:

Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.

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