BEST CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
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
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.
SPICY CHICKEN TOMATO SOUP RECIPE: HOW TO MAKE IT
Cumin, chili powder and cayenne pepper give my slow-cooked specialty its kick. I serve bowls of it with crunchy tortilla strips that bake in no time. Leftover soup freezes well for nights I don’t feel like cooking. —Margaret Bailey, Coffeeville, Mississippi
Provided by Taste of Home
Total Time 04 hours 20 minutes
Prep Time 20 minutes
Cook Time 04 hours 00 minutes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a 5-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4 hours. , Place the tortilla strips on an ungreased baking sheet. Bake at 375° for 5 minutes; turn. Bake 5 minutes longer. Discard bay leaf from soup. Serve with tortilla strips.
Nutrition Facts : Calories 196 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 49mg cholesterol, SodiumContent 800mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 19g protein.
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