TASTE OF HOME 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

TORTILLA SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Tortilla Soup Recipe: How to Make It - Taste of Home image

Corn tortillas provide this soup with both its flavor and texture. It's a fast-growing favorite in the Southeast. I especially like this recipe because it can be made quickly and easily and it can serve as an appetizer or a main dish.

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 30 minutes

Cook Time 0 minutes

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 medium tomato, quartered
1 can (14-1/2 ounces) whole tomatoes, undrained
1 small onion, quartered
1 garlic clove
2 cans (10-1/2 ounces each) condensed chicken broth, undiluted
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1 tablespoon minced fresh cilantro
6 corn tortillas (6 inches)
1/4 cup canola oil
Sour cream
Shredded cheddar or Monterey Jack cheese

Steps:

Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.

Nutrition Facts : Calories 269 calories, FatContent 16g fat (2g saturated fat), CholesterolContent 1mg cholesterol, SodiumContent 1018mg sodium, CarbohydrateContent 27g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 7g protein.

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