LEFTOVER SMOKED CHICKEN SOUP RECIPES

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SMOKED CHICKEN TORTILLA SOUP RECIPE | SOUTHERN LIVING



Smoked Chicken Tortilla Soup Recipe | Southern Living image

Everyone in Texas has a particular version of tortilla soup. This rendition uses smoked chicken to add extra depth of flavor. You won't be able to resist the spicy broth, which is made of tender chicken, black beans, corn, fire-roasted diced tomatoes, jalapeño pepper, and chiles. However, we should note here that the spice blend consists of New Mexico chile powder and ground cumin. New Mexico chile powder is a single-chile powder made from grinding dried New Mexico chiles and should not be confused with chili powder, which is a seasoning blend. All the ingredients combine effortlessly into one pot to make this warm and hearty soup. To save time, use suggested store-bought rotisserie chicken. This no-fuss soup comes together so quickly, you'll want to whip up large batches to freeze for later. The crunchy tortilla strips on top are an added bonus here, but you can also these recommended toppings: fresh cilantro, avocado slices, lime slices, or crumbled queso fresco. A fast family-favorite, you'll want to keep this recipe on hand for chilly months. 

Provided by Southern Living

Categories     Soup

Total Time 1 hours 20 minutes

Yield Serves 8 to 10

Number Of Ingredients 15

1 large onion, diced
1 large jalapeño pepper, seeded and chopped
3 tablespoons olive oil
3 garlic cloves, chopped
8 cups chicken broth
1 (15.25-oz.) can whole kernel corn, drained
1 (15-oz.) can black beans, drained
1 (14.5-oz.) can fire-roasted diced tomatoes
1 (14.5-oz.) can diced tomatoes with chiles
3 tablespoons ground cumin
1 1/2 tablespoons New Mexico chile powder
1 1/2 teaspoons table salt
1 teaspoons Worcestershire sauce
5 cups rotisserie chicken (from 2 rotisserie chickens)
Toppings: tortilla strips, fresh cilantro, avocado slices, lime slices, crumbled queso fresco

Steps:

  • Sauté onion and jalapeño pepper in hot oil in a Dutch oven over medium-high 5 to 6 minutes. Add garlic, and sauté 1 to 2 minutes.
  • Stir in broth and next 8 ingredients. Bring to a boil; reduce heat, and simmer 40 minutes.
  • Remove from heat, and stir in chicken. Let stand 10 minutes before serving. Serve with desired toppings.

LEFTOVER ROAST CHICKEN SOUP RECIPE | ALLRECIPES



Leftover Roast Chicken Soup Recipe | Allrecipes image

A great way to get more meals from one chicken! A delicious but light broth with great country flavors. Serve in large bowls with fresh crusty rye bread. Any leftovers of this soup can be strained and used as chicken stock.

Provided by Nikki

Categories     Soups, Stews and Chili Recipes    Soup Recipes    Vegetable Soup Recipes

Total Time 2 hours 15 minutes

Prep Time 15 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 8

1 leftover roast chicken frame - bones, giblets, etc
1 teaspoon whole black peppercorns
2 bay leaf
2 large carrots, chopped
1 large onion, diced
1 cup chopped fresh green beans
4 large potatoes, diced
salt and pepper to taste

Steps:

  • In a large stock pot place chicken frame, bones, giblets etc. Add enough water to cover chicken frame and gently simmer for 90 minutes, covered.
  • Remove all bones and chicken frame, but leave any chicken pieces in the soup. Add peppercorns, bay leaves, carrots, onions, green beans and potatoes. Add enough water to ensure that all the vegetables are covered. Cover and simmer gently until the vegetables are soft.
  • Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 143.8 calories, CarbohydrateContent 32.7 g, CholesterolContent 0 mg, FatContent 0.2 g, FiberContent 4.8 g, ProteinContent 3.9 g, SaturatedFatContent 0.1 g, SodiumContent 22.4 mg, SugarContent 2.9 g

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