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
MEXICAN TORTILLA CHICKEN SOUP
Steps:
- Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
- Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
- Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.
- Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
- Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
- Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.
- Yield: 2 quarts
MEXICAN CHICKEN TORTILLA SOUP
A hearty Central American soup with complex flavours and textures. If you can make it the day before serving, the flavours will intensify
Provided by Cassie Best
Categories Main course, Soup, Supper
Time 2h
Number Of Ingredients 19
Steps:
- Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
- Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
- Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
- While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
- Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium
GROUND ROUND MEXICAN CHICKEN TORTILLA SOUP
Quick & Easy. Good on a cold day.
Provided by Jean Reiners @Pinto
Categories Chicken Soups
Number Of Ingredients 5
Steps:
- Heat all together. Serve with corn chips and shredded cheddar cheese.
More about "ground round mexican chicken tortilla soup recipes"
AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP RECIPE (EASY!)
From mylatinatable.com
4.1/5 (196)Total Time 40 minsCategory Main Course, SoupCalories 372 per serving
- Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
CHICKEN TORTILLA SOUP (GROUND ROUND COPYCAT)
From hollyskitchencreations.com
CHICKEN TORTILLA SOUP {FAV COMFORT FOOD} - SPEND WITH …
From spendwithpennies.com
EASY CHICKEN TACO SOUP • SALT & LAVENDER
From saltandlavender.com
BEST CHICKEN TORTILLA SOUP RECIPE - CREME DE LA CRUMB
From lecremedelacrumb.com
CREAMY CHICKEN TORTILLA SOUP | GIMME DELICIOUS
From gimmedelicious.com
EASY BEEF TORTILLA SOUP RECIPE - THE COOKIE ROOKIE®
From thecookierookie.com
TRISHA YEARWOOD CHICKEN TORTILLA SOUP - INSANELY GOOD
From insanelygoodrecipes.com
THE BEST MEXICAN CHICKEN SOUP - THE TORTILLA CHANNEL
From thetortillachannel.com
MEXICAN GROUND BEEF RECIPE - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
TORTILLA SOUP RECIPES - CDKITCHEN
From cdkitchen.com
GROUND ROUND'S MEXICAN CHICKEN AND TORTILLA SOUP RECIPE
From cookeatshare.com
55 EASY MEXICAN DINNER RECIPES - EATING ON A DIME
From eatingonadime.com
NEW CHICKEN TORTILLA SOUP RECIPE - COOKIE MADNESS
From cookiemadness.net
12 BEST MEXICAN SOUP RECIPES - HOW TO MAKE MEXICAN SOUP
From delish.com
EASY GREEN CHICKEN ENCHILADA SOUP RECIPE - EASY RECIPE CHEF
From easyrecipechef.com
MEXICAN CHICKEN TORTILLA SOUP RECIPE — THE MOM 100
From themom100.com
SLOW COOKER CHICKEN TORTILLA SOUP RECIPE | LAND O’LAKES
From stage1.landolakes.com
16 EASY SOUP RECIPES THAT FREEZE WELL - WOMENSHEALTHMAG.COM
From womenshealthmag.com
CHICKEN TORTILLA SOUP RECIPE (SOPA AZTECA) | SAVEUR
From saveur.com
You'll also love