CHICKEN TORTILLA SOUP I
This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!
Provided by Star Pooley
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 18
Steps:
- In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
- Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
- Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g
CHICKEN, CHORIZO & TORTILLA SOUP
Make and share this Chicken, Chorizo & Tortilla Soup recipe from Food.com.
Provided by TiaZia
Categories Clear Soup
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
- Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
- Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat & simmer 5 minutes.
- Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.
Nutrition Facts : Calories 1065.9, Fat 64.6, SaturatedFat 25.5, Cholesterol 197.9, Sodium 2507, Carbohydrate 44.8, Fiber 10.8, Sugar 6.5, Protein 75.2
CHICKEN-CHORIZO TORTILLA SOUP
This southern-style chicken tortilla soup is made heartier with chorizo sausage, potatoes, and Cheddar cheese.
Provided by ATCUSA
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat a medium-to-large soup pot over medium-high heat. Season chicken with salt and pepper. Add olive oil and chicken to the hot pot. Lightly brown chicken, about 2 minutes. Add chorizo and garlic; cook 2 to 3 minutes.
- Add potatoes, jalapeno peppers, and onion to the pot. Cook for 5 minutes. Stir in tomatoes and hot sauce. Add chicken broth and bring to a bubble, about 5 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.
- Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.
- Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.
- Garnish each bowl with cilantro and green onions.
Nutrition Facts : Calories 774 calories, Carbohydrate 61.7 g, Cholesterol 99.8 mg, Fat 42.9 g, Fiber 6.3 g, Protein 36.9 g, SaturatedFat 14.5 g, Sodium 2340 mg, Sugar 4.5 g
CHICKEN AND CHORIZO TORTILLA SOUP
A updated version of your favortie mexican restaurant's Chicken Tortilla Soup - with a little more oomph! A perfect way to celebrate Cinco de Mayo.
Provided by khartway
Categories Vegetable
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 23
Steps:
- In a large sauté pan heat 2 TB butter and 1 TB oil.
- Add onions and celery and sauté until tender.
- Add dried Anaheim chilies to a separate pot and cover with water, heat to boiling, reduce to simmer.
- Add carrots to onion and celery mixture and continue to sauté until golden and slightly tender.
- Meanwhile, add chilies and all liquid into a blender and blend until completely smooth.
- Add blended chili mixture to the sautéing vegetable mixture and deglaze.
- Add chopped chicken and diced chorizo and stir well to incorporate.
- In another sauté pan add remaining butter and oil and add entire package of vermicelli and stir constantly for 1-2 minutes until noodles are slightly golden and nutty.
- Add chicken stock to vermicelli and stir - reduce to simmer for 5-6 minutes or until al dente.
- Add noodles and all the liquid into the large soup pot.
- Add the tomatoes, corn, tomato sauce, Worcestershire sauce, chipotle sauce, salt, pepper, bay leaves, chopped parsley, lime zest and juice of 1/2 of the lime - stir well and reduce to simmer.
- Allow soup to simmer for 10 - 15 minutes.
- Serve with cheese, chips, sour cream, and splash of lime.
Nutrition Facts : Calories 458.6, Fat 20.3, SaturatedFat 7.7, Cholesterol 68.9, Sodium 941.7, Carbohydrate 47.6, Fiber 4.9, Sugar 8.7, Protein 24.1
FIESTA CHORIZO-CHICKEN SOUP
Just place some crusty rolls on the table when you serve this soup and you'll have a hearty, comforting meal that will chase away winter's chill. The slightly spicy soup is chock-full of veggies.-Kathy Rodenbeck, Fort Wayne, Indiana
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 18
Steps:
- Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.
Nutrition Facts : Calories 336 calories, Fat 15g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 1190mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 6g fiber), Protein 22g protein.
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