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
MICHELE'S CROCK POT CHICKEN TORTILLA SOUP
I found this recipe on the label of the Green Enchilada sauce can...it is so tasty! I will make it again, but with a bit less heat. If Hatch brand isn't sold in your area, I am sure you can substitute others, I am just sad for you having to use inferior quality products! ;0)
Provided by momEgodess
Categories Chicken
Time 6h10m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Combine all ingredients to the corn in the large crock pot.
- Cook for 6 to 8 hours on low.
- If using whole chicken breast remove before serving and shred with forks, then return to pot and stir.
- The others items on list are for garnish after this bad boy is cooked.
- Serve in your favorite soup bowls with chips and garnish of choice -- oh I added some more raw onions and would use green onions next time for some other green color.
MICHELE'S CHICKEN TORTILLA SOUP
I used to go to a local Mexican restaurant all the time for this soup. I finally decided I needed to learn to make it because eating out was costing me way too much ;) I looked through several recipes for the soup, combined some, and then tweaked until I came up with a recipe that was close to that of my favorite Mexican place. This is quick and easy and I usually get rave reviews when I make this for a crowd. I hope you enjoy it! :) PS. This soup has a mild heat. If you like it spicier, add a can of chopped chilies or a diced jalepeno. I've also substituted the Rotel tomatoes with a really good chunky salsa when I couldn't find them. And I like to garnish with a lime wedge.
Provided by Michele105
Categories One Dish Meal
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies.
- Simmer until broth is hot and veggies are cooked but still crisp.
- Add the cooked chicken and heat through.
- Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.
CHEESY CHICKEN TORTILLA SOUP
This is Ali's all-time favorite soup, and it's delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It's a great cooking lesson that yields a delicious dish.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
- Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
- Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
- Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
- Add the roasted chicken to the soup and let simmer for 5 more minutes.
- Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.
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