SOUTHWESTERN CHICKEN TORTILLA SOUP RECIPES

Name: Southwestern Chicken Tortilla Soup
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth; 1 can (14-1/2 ounces) crushed tomatoes, undrained; 1 can (14-1/2 ounces) diced tomatoes, undrained; 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes; 1 large onion, chopped; 1/3 cup minced fresh cilantro; 1 can (4 ounces) chopped green chilies; 1 garlic clove, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; 1/2 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 3 cups frozen corn, thawed; Crushed tortilla chips and reduced-fat Mexican cheese blend

SOUTHWESTERN CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT

Southwestern Chicken Tortilla Soup Recipe: How to Make It image

The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. —Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories Dinner Lunch

Total Time 01 hours 25 minutes

Prep Time 10 minutes

Cook Time 01 hours 15 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
Crushed tortilla chips and reduced-fat Mexican cheese blend

Steps:

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

Nutrition Facts : Calories 158 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 748mg sodium, CarbohydrateContent 20g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 17g protein. Diabetic Exchanges 2 lean meat

BEST CHICKEN TORTILLA SOUP - TASTE OF HOME

Best Chicken Tortilla Soup - Taste of Home image

Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 3-1/2 cups.

Number Of Ingredients 21

Ingredients

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 corn tortillas (6 inches)
1/2 cup diced zucchini
2 tablespoons chopped carrot
1 tablespoon minced fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup reduced-sodium chicken broth
1/2 cup Spicy Hot V8 juice
1/3 cup frozen corn
2 tablespoons tomato puree
1-1/2 teaspoons chopped seeded jalapeno pepper
1 bay leaf
1/4 cup cubed or sliced avocado
1/4 cup shredded Mexican cheese blend

Steps:

Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

Nutrition Facts : Calories 284 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 18g protein.

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