Southwest Tortilla Soup Recipes

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SOUTHWEST CHICKEN TORTILLA SOUP

Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes and plenty of seasonings, it's sure to be requested again and again.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12



Southwest Chicken Tortilla Soup image

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup., Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.

Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 752mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

1 cup chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 pounds boneless skinless chicken breast, cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
Tortilla chips, optional

SOUTHWESTERN CHICKEN TORTILLA SOUP

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

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14



Southwestern Chicken Tortilla Soup image

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 :

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 TURKEY SOUP

An interesting solution to the leftover Thanksgiving turkey dilemma. My 2 1/2 year old daughter helped me make it this year. I like to serve it with warm corn bread.

Provided by Doug Matthews

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 45m

Yield 8

Number Of Ingredients 14



Southwestern Turkey Soup image

Steps:

  • In a large pot over medium heat, combine turkey, broth, canned tomatoes, green chiles, fresh tomatoes, onion, garlic, and lime juice. Season with cayenne, cumin, salt, and pepper. Bring to a boil, then reduce heat, and simmer 15 to 20 minutes.
  • Stir in avocado and cilantro, and simmer 15 to 20 minutes, until slightly thickened. Spoon into serving bowls, and top with shredded cheese.

Nutrition Facts : Calories 183.5 calories, Carbohydrate 11.9 g, Cholesterol 32.5 mg, Fat 9.8 g, Fiber 3.8 g, Protein 13.5 g, SaturatedFat 3.7 g, Sodium 632 mg, Sugar 5.6 g

1 ½ cups shredded cooked turkey
4 cups vegetable broth
1 (28 ounce) can whole peeled tomatoes
1 (4 ounce) can chopped green chile peppers
2 roma (plum) tomatoes, chopped
1 onion, chopped
2 cloves garlic, crushed
1 tablespoon lime juice
½ teaspoon cayenne pepper
½ teaspoon ground cumin
salt and pepper to taste
1 avocado - peeled, pitted and diced
½ teaspoon dried cilantro
1 cup shredded Monterey Jack cheese

SOUTHWESTERN CHICKEN TORTILLA SOUP

Tried and true, this has become my favorite soup! Add green chiles, garlic or sub black beans for variety. From the September 2004 issue of Real Simple magazine.

Provided by theMurrays

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Southwestern Chicken Tortilla Soup image

Steps:

  • Empty the salsa into a large saucepan.
  • Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired).
  • Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
  • Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
  • (For a soupier dish, use 4 cups of broth).

Nutrition Facts : Calories 261.9, Fat 7.7, SaturatedFat 4.1, Cholesterol 12.7, Sodium 1087.2, Carbohydrate 32.8, Fiber 7.2, Sugar 2.4, Protein 16.1

1 (12 ounce) jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken)
1 (15 ounce) can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)

SOUTHWEST CHICKEN TORTILLA SOUP

Make and share this Southwest Chicken Tortilla Soup recipe from Food.com.

Provided by elainemarie1983

Categories     Chicken Breast

Time 30m

Yield 1 soup pot full, 5-7 serving(s)

Number Of Ingredients 14



Southwest Chicken Tortilla Soup image

Steps:

  • Add tomato juice to large soup pot. Mix with packet chili seasoning. Add chicken breasts and cook on medium heat, covered, until chicken is fully cooked. Remove chicken and shred with two forks. Return to pot with onion, pepper, beans, tomatos and water, corn and parsley. Cook about 15 minutes covered on low to blend flavors.
  • Remove from heat and add cornstarch mixture and dressing. Mix until fully blended.
  • Ladel into serving bowls and serve with tortilla chips to crush on top.
  • Delicious! Enjoy!

Nutrition Facts : Calories 323.8, Fat 3.1, SaturatedFat 0.8, Cholesterol 48.3, Sodium 865, Carbohydrate 49.7, Fiber 10.4, Sugar 13.5, Protein 27.9

1 (32 ounce) can tomato juice
3 boneless skinless chicken breasts
1 (14 1/2 ounce) can stewed tomatoes, undrained plus
0.5 (14 1/2 ounce) can water
1 (14 1/2 ounce) can black beans, undrained
1 onion, chopped
1 green pepper, chopped
1 cup frozen corn
favorite chili seasoning mix (i use Chili-O)
1/4 cup newmans own southwest salad dressing
3 tablespoons cornstarch, mixed with
3 tablespoons tomato juice, from pot
parsley
favorite tortilla chips (I use white corn)

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