Zesty Chicken Tortilla Soup Recipes

Steps:

• Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
• Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
• Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
• Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
• Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
• Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
• Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

Steps:

• In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a thermometer reads 170°. Remove chicken; cool slightly., Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., Cool soup. Meanwhile, chop chicken. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months., To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini are tender.

Steps:

• Heat the oil in a 6-quart saucepot over medium-high heat. Add the onion and peppers and cook for 2 minutes or until tender-crisp, stirring occasionally.
• Stir in the tomato paste, corn, beans, tomatoes, broth and chicken and heat to a boil. Reduce the heat to low. Cook for 5 minutes, stirring occasionally. Serve topped with crushed tortilla chips or strips, if desired.

Steps:

• In a large stockpot, heat olive oil.
• Cook onion and garlic for a few minutes until translucent (be careful not to burn garlic).
• Add soup, mix together until smooth.
• Add chicken stock, red pepper flakes, beans, corn, and spices.
• Stir to mix.
• In a skillet or grill pan, cook chicken breasts until done, then dice.
• Add chicken to soup and cook for 20-30 minutes.
• Cut tortillas into strips or triangles, place in a baking dish and bake at 350 until brittle (approx. 10 minutes, but be careful not to burn!).
• Remove from oven (can dust with seasoning if desired).
• Serve soup garnished with tortilla strips.

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the next 13 ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. , Tear tortillas into bite-size pieces; add to soup. Simmer, uncovered, for 10 minutes; let stand for 5 minutes. Garnish individual servings with cheese, sour cream and onions if desired.

Steps:

• Put chicken in a Dutch oven or big soup pot and add water; bring water to a boil.
• Cover and bring chicken to a simmer for 10-15 minutes until chicken juices are clear.
• Take chicken out of water and cube into 1/2 inch pieces; place chicken back into water, but do not have heat on.
• In another skillet, cook the onion, celery and garlic in oil over medium heat until tender; add to the chicken and water.
• Add the next 11 ingredients to chicken and sauted vegetables and bring to a boil.
• Reduce heat and cover, simmering for about 20-30 minutes or until zucchini and carrots are tender.
• Serve with cheese on top, tortilla chips and sour cream, if desired. Soup can freeze up to 3 months.

Steps:

• In Dutch Oven sauté onion in oil until tender, Add garlic and cook 1 minute longer. Stir in the 12 ingredients and bring to a boil. Reduce heat, cover and simmer for 1 and 1/2 hours. Add tortillas to soup and simmer uncovered for 10 minutes. Garnish individual servings with cheese and sour cream if desired.

Steps:

• Slice carrot into bite-sized pieces, mince garlic and chop the chipotle chiles, and cut the chicken into bite size pieces. Set aside. In a large soup pot, add enough oil to coat the bottom of the pot. When the oil is warm, add diced onions and chiles. Saute until the onions are translucent. Add the garlic last and simmer for another minute.
• Add chicken broth and tomatoes to the soup pot. Add celery seed and bay leaves. Stir to blend. Now add the carrots and simmer for 10 minutes. Add chicken, beans, rice, and corn. Stir ingredients and cook for 20 minutes longer. Taste to see if you need more salt and pepper. Remove bay leaves before serving.
• In a medium saucepan, add about an inch of canola oil to the pan. Cut corn tortillas into one inch strips. When oil is hot, fry tortillas until golden brown. Drain on a paper towel lined paper plate and add seasoned salt if desired.
• SUGGESTED GARNISHES: Cheddar/Jack Cheese, Sour Cream, Sliced Avocado, Cilantro, Corn Tortilla strips, Lime slices to squeeze into the soup.
• TIPS & WARNINGS: You can make your own chicken broth so you can control the sodium content. Buy a whole cooked chicken from the deli in your Supermarket and remove the chicken from the bone and cut into bite size pieces if you are pressed for time.