CHICKEN TORTILLA SOUP BLACK BEANS RECIPES

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TRISHA'S CHICKEN TORTILLA SOUP RECIPE - FOOD NETWORK



Trisha's Chicken Tortilla Soup Recipe - Food Network image

Simmer Trisha Yearwood's Chicken Tortilla Soup recipe, from Trisha's Southern Kitchen on Food Network, with a jar of salsa, fajita seasoning and canned veggies.

Provided by Trisha Yearwood

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 18

3 tablespoons butter
1 teaspoon minced garlic
1 medium onion, finely chopped
2 tablespoons all-purpose flour
Three 14-ounce cans chicken broth
4 cups half-and-half
One 10.75-ounce can cream of chicken soup
1 cup prepared salsa, mild or spicy
4 boneless, skinless chicken breasts, boiled, drained and shredded
One 16-ounce bag tortilla chips
8 ounces Monterey Jack, grated
8 ounces sharp Cheddar, grated
One 15-ounce can black beans, drained
One 15-ounce can kidney beans, drained
One 15-ounce can whole kernel corn, drained
2 teaspoon ground cumin
One 1.27-ounce packet fajita seasoning
1/2 cup sour cream

Steps:

  • Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

SLOW COOKER CHICKEN TORTILLA SOUP - THE PIONEER WOMAN



Slow Cooker Chicken Tortilla Soup - The Pioneer Woman image

This easy Chicken Tortilla Soup comes together right in your slow cooker. Just sprinkle on some chili powder and cumin, add an onion, bell pepper, tomato paste, and a few other ingredients, and cook!

Provided by Ree Drummond

Categories     autumn    easy chicken    Sunday lunch    weeknight meals    comfort food    dinner    main dish    poultry    soup

Total Time 5 hours 10 minutes

Prep Time 10 minutes

Cook Time 5 hours

Yield 12 servings

Number Of Ingredients 15

3 whole chicken breasts
2 tsp. chili powder
1 tsp. cumin
salt and pepper, to taste
1 whole medium onion, chopped
1 whole red bell pepper, seeded and chopped
1 whole seeded yellow bell pepper, chopped
1 can (28 ounce) whole or diced tomatoes, with juice
1 can Rotel
3 c. low sodium chicken broth (more if you like the soup more liquidy)
4 oz. weight tomato paste
1 whole chipotle pepper in Adobo (may add 2 to 3 if you'd like)
1 can black beans, drained and rinsed
1 lime, juiced
Fixins: sour cream, avocado, cilantro leaves, grated cheese

Steps:

  • Place the chicken in the slow cooker. Sprinkle on the chili powder, cumin, and salt and pepper. Add the onion, bell pepper, tomatoes, chicken broth, tomato paste, chipotle, and black beans. Stir, place the lid on the slow cooker, and cook on high for 5 hours or high (or 8 hours on low.) Stir in the lime juice.
  • Using 2 forks, break up the chicken into chunks (or you may shred it more fine). Taste and add more salt if the soup needs it.
  • Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!

More about "chicken tortilla soup black beans recipes"

SLOW-COOKER CHICKEN-TORTILLA SOUP - COUNTRY LIVING
Looking for an easy slow cooker soup recipe? This Slow-Cooker Chicken-Tortilla Soup Recipe from CountryLiving.com is the best.
From countryliving.com
Reviews 5
Total Time 8 hours 20 minutes
Category dinner, main dish, soup
  • Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro. Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.
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CHICKEN TORTILLA SOUP RECIPE - NYT COOKING
This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We’ve streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it’s tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine southwestern
Calories 766 per serving
  • Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.
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THE BEST CHICKEN TORTILLA SOUP RECIPE - FOOD.COM
I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...
From food.com
Reviews 5.0
Total Time 6 hours 15 minutes
Calories 398.1 per serving
  • Simmer for at least an hour so that the flavors mix together.
See details


SLOW COOKER CHICKEN TORTILLA SOUP - THE PIONEER WOMAN
This easy Chicken Tortilla Soup comes together right in your slow cooker. Just sprinkle on some chili powder and cumin, add an onion, bell pepper, tomato paste, and a few other ingredients, and cook!
From thepioneerwoman.com
Reviews 4.5
Total Time 5 hours 10 minutes
Category autumn, easy chicken, Sunday lunch, weeknight meals, comfort food, dinner, main dish, poultry, soup
Cuisine American, Comfort Food, Mexican
  • Serve it piping hot in a bowl with avocado, sour cream, grated cheese, and cilantro leaves on top!
See details


SLOW-COOKER CHICKEN-TORTILLA SOUP - COUNTRY LIVING
Looking for an easy slow cooker soup recipe? This Slow-Cooker Chicken-Tortilla Soup Recipe from CountryLiving.com is the best.
From countryliving.com
Reviews 5
Total Time 8 hours 20 minutes
Category dinner, main dish, soup
  • Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro. Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.
See details


CHICKEN TORTILLA SOUP RECIPE - NYT COOKING
This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We’ve streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it’s tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Cuisine southwestern
Calories 766 per serving
  • Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.
See details


THE BEST CHICKEN TORTILLA SOUP RECIPE - FOOD.COM
I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...
From food.com
Reviews 5.0
Total Time 6 hours 15 minutes
Calories 398.1 per serving
  • Simmer for at least an hour so that the flavors mix together.
See details


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Mar 12, 2018 · Heat the oven to 425°F. While the oven is heating, place the tortilla strips onto a baking sheet. Spray with vegetable cooking spray. Bake for 10 minutes or until the tortilla strips are golden. Step 2 While the tortilla strips are baking, spray a 6-quart saucepot with vegetable cooking spray. Season the chicken …
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May 03, 2019 · The best slow cooker soup recipes are made with a big variety of flavors and colors just like this one. A base of chicken broth is paired with tender chicken breasts, tomatoes, and a little bit of heat from jalapenos! Once cooked, top this easy crockpot soup recipe with crispy tortilla strips (or even tortilla …
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Apr 07, 2022 · Option: Add 1 teaspoon smoked paprika, along with the garlic and cumin. Option: Add 1 teaspoon oregano, along with the broth. Option: For a thicker broth, add 1/4 cup masa harina, at the …
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