RUBIO'S CHICKEN TORTILLA SOUP RECIPES

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CHICKEN TORTILLA SOUP RECIPE | REE DRUMMOND | FOOD NETWORK



Chicken Tortilla Soup Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 1 hours 30 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F. 
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

Nutrition Facts : Calories 233 calorie, FatContent 6 grams, SaturatedFatContent 1 grams, CholesterolContent 27 milligrams, SodiumContent 563 milligrams, CarbohydrateContent 31 grams, FiberContent 7 grams, ProteinContent 17 grams, SugarContent 4 grams

AMAZING CHICKEN TORTILLA SOUP! RECIPE - FOOD.COM



Amazing Chicken Tortilla Soup! Recipe - Food.com image

This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 10 serving(s)

Number Of Ingredients 15

2 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 medium jalapeno pepper, chopped
1/2 medium green pepper
4 small boneless skinless chicken breasts
2 cups frozen corn
1/2 cup dry white wine or 1/2 cup water
2 teaspoons cumin
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 (14 ounce) cans chicken broth
2 (14 ounce) cans diced tomatoes
2 (8 ounce) cans tomato sauce
1 cup non-fat tortilla chips (optional)

Steps:

  • Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
  • Add all the rest of the ingredients to the large pot and bring to a boil.
  • After about 15 minutes, remove the chicken breasts and shred.
  • (Two forks work well to pull the chicken apart!).
  • Return shredded chicken to the pot and simmer an additional 45 minutes.
  • Serve, topped with crushed tortilla chips if desired.

Nutrition Facts : Calories 163.3, FatContent 3.8, SaturatedFatContent 0.8, CholesterolContent 30.2, SodiumContent 828.5, CarbohydrateContent 15.5, FiberContent 2.9, SugarContent 5.3, ProteinContent 16.2

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