In A Flash Tortilla Soup Recipes

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

Chicken Tortilla Soup I image

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

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

CHICKEN TORTILLA SOUP (IN A FLASH)

This filling, healthy soup is simply delicious. There are many great recipes you'll find for Chicken Tortilla Soup, but I doubt you'll find one as easy to prepare as this one... From swansonbroth.com.

Provided by Fauve

Categories Poultry

Time 40m

Yield 6 serving(s)

Number Of Ingredients 9

Chicken Tortilla Soup (in a Flash) image

Steps:

Spray saucepot with vegetable cooking spray and heat one minute.
Add chicken and cook until browned, stirring often.
Add broth, rice and cumin.
Heat to a boil; cover and cook over low heat for 20 minutes.
Stir in corn, salsa, cilantro and lime juice and heat thoroughly.
Top with Crisp Tortilla Strips (directions to follow):
CRISP TORTILLA STRIPS
Preheat oven to 425*.
Cut 4 corn tortillas into thin strips and place on baking sheet.
Spray with vegetable cooking spray.
Bake 10 minutes or till crispy-golden.

Nutrition Facts : Calories 297.3, Fat 8.8, SaturatedFat 2.4, Cholesterol 48.4, Sodium 931.3, Carbohydrate 32.7, Fiber 2, Sugar 2, Protein 22.6

Ingredients

1 lb boneless chicken breast (cut up cubed)
2 (14 ounce) cans chicken broth (to equal 3 1/2 cups)
1/2 cup uncooked long-grain white rice
1 teaspoon ground cumin
1 (11 ounce) can Mexican-style corn
1 cup salsa
1 tablespoon chopped fresh cilantro
2 tablespoons lime juice
4 corn tortillas

TORTILLA SOUP

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

Time 30m

Yield 4 servings.

Number Of Ingredients 15

Tortilla Soup image

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, Fat 16g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 1018mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.

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

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CHICKEN TORTILLA SOUP - ONCE UPON A CHEF

Web Feb 19, 2020 Preheat the oven to 425°F and set an oven rack in the middle position. Place the chicken breasts on an aluminum foil–lined …
From onceuponachef.com
Cuisine Mexican, Tex-Mex
Category Soups
Servings 6
Calories 293 per serving

In a large pot, heat the oil and butter over medium heat. Add the onions, garlic, and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn the heat to medium-low if the mixture is browning too quickly.)
Add the flour and cook, stirring constantly, for 1 minute. Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne and bring to a boil. Turn the heat down to low and simmer, uncovered, for 15 minutes.
Remove the pot from the heat, then use a handheld immersion blender to purée the soup until completely smooth. (Alternatively, let the soup cool slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Taste and adjust seasoning, if necessary. Stir in the chicken, if using, then ladle the soup into bowls and serve with optional additions.
Note: I usually use leftover or rotisserie chicken for this soup, but if you want to cook the chicken from scratch, you’ll need two bone‑in chicken breasts. Preheat the oven to 425°F and set an oven rack in the middle position. Place the chicken breasts on an aluminum foil–lined baking sheet, season with salt and pepper, and cook for 35 to 40 minutes, or until the chicken is cooked through. Let cool, then pull the meat off the bone and cut into bite-sized pieces.

In A Flash Tortilla Soup Recipes

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!

CHICKEN TORTILLA SOUP (IN A FLASH)

This filling, healthy soup is simply delicious. There are many great recipes you'll find for Chicken Tortilla Soup, but I doubt you'll find one as easy to prepare as this one... From swansonbroth.com.

TORTILLA SOUP

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.

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