SOUP CHICKEN TORTILLA RECIPES

Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 to 6 servings
Cuisine: mexican
Ingredients: 2 tablespoons vegetable oil; 1 small onion, diced; 2 tablespoons minced garlic; 2 jalapenos, finely diced; 6 cups low-sodium chicken broth; One 14.5-ounce can fire-roasted diced tomatoes; One 14.5-ounce can black beans, rinsed and drained; 3 chicken breasts, boneless and skinless; 2 limes, juiced, plus wedges for garnish; Salt and freshly ground black pepper; 1 cup roughly chopped fresh cilantro leaves; One 8-inch flour tortilla, grilled, cut into thin strips; 1 avocado, pitted, sliced; 1 cup shredded Monterrey cheese

CHICKEN TORTILLA SOUP RECIPE | DANNY BOOME | FOOD NETWORK

Chicken Tortilla Soup Recipe | Danny Boome | Food Network image

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Provided by Danny Boome

Categories main-dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Steps:

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
Add lime juice and fresh cilantro to the pot.
In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

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

Ingredients

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.

More about "soup chicken tortilla recipes"

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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TRISHA'S CHICKEN TORTILLA SOUP RECIPE - FOOD NETWORK

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.
From foodnetwork.com
Reviews 4.7
Total Time 40 minutes
Cuisine american

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.

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CHICKEN TORTILLA SOUP | RECIPES | WW USA - WEIGHT WATCHERS

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.
From weightwatchers.com
Total Time 45 minutes
Category Lunch,Dinner
Cuisine Mexican,Tex-Mex
Calories 84 kcal per serving

Serving size: 1 ½ cups soup, 1 Tbsp cheese, 2 chips

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HOMEMADE CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner, Lunch
Cuisine North America, Mexican
Calories 200 calories per serving

In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chiles, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese.

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CHICKEN TORTILLA SOUP RECIPE - NYT COOKING

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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SLOW-COOKER CHICKEN TORTILLA SOUP RECIPE - BETTYCROCKER.C…

The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the perfect example. This easy-prep chicken tortilla soup recipe simmers for hours while you prep it in just 15 minutes. Come home to amazing flavors like green chiles, diced tomatoes, cumin, cilantro and tasty tortilla chips. Check out our step-by-step directions for how to make this tortilla soup in a slow cooker, and sit down to something delicious.
From bettycrocker.com
Reviews 5
Total Time 4 hours 45 minutes
Cuisine Mexican
Calories 260 per serving

Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

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AMAZING CHICKEN TORTILLA SOUP! RECIPE - FOOD.COM

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!
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Reviews 5.0
Total Time 1 hours 15 minutes
Calories 163.3 per serving

Serve, topped with crushed tortilla chips if desired.

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EASY CHICKEN TORTILLA SOUP RECIPE - PILLSBURY.COM

This simple and flavorful dump dinner comes together in a snap! Beans, chicken and tomatoes cook in broth that gets big flavor thanks to Old El Paso™ taco seasoning.
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Total Time 25 minutes
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MAX & ERMA'S CHICKEN TORTILLA SOUP RECIPE - FOOD.COM

Make and share this Max & Erma's Chicken Tortilla Soup recipe from Food.com.
From food.com
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Calories 238.6 per serving

This was still delicious.

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AMAZING CHICKEN TORTILLA SOUP! RECIPE - FOOD.COM

Serve, topped with crushed tortilla chips if desired.

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Serve with cheese and tortilla chips.

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MAX & ERMA'S CHICKEN TORTILLA SOUP RECIPE - FOOD.COM

Make and share this Max & Erma's Chicken Tortilla Soup recipe from Food.com.
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CHICKEN TORTILLA SOUP V RECIPE | ALLRECIPES

Rather than getting soggy, the chips will disintegrate, adding thickness, richness and body to the soup. When the chips are crumbled on top of the soup, all you have is spicy chicken soup with flat cornmeal croutons. Which is not necessarily a bad thing, but which is a long way from the wonderful substance which is tortilla soup.
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CHICKEN TORTILLA SOUP - MEXICAN RECIPES - OLD EL PASO

Get ready to add a new recipe to your list of favorite soups. This satisfying Chicken Tortilla Soup is the perfect comfort food—it’s loaded with chicken and flavorful spices and finished off with crunchy tortilla strips and plenty of fresh toppings. We love this particular Chicken Tortilla Soup recipe because prep is quick, and the use of a slow cooker means your chicken …
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This quick and easy chicken tortilla soup is made even healthier than the original by using skinless chicken strips, reduced-sodium chicken broth, and a lot of additional veggies for a flavorful and …
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