15 Minute Chicken Tortilla Soup Recipes
15 MINUTE CHICKEN TORTILLA SOUP
One night, I got it in my head that I HAD to have chicken tortilla soup. I didn't want to leave the house because of a huge snow storm. Using the ingredients I had sitting around, this is what I came up with!
Provided by BreadnButter
Categories Clear Soup
Time 12m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium pot, mix all canned ingredients. Add chicken. Once heated through, it's ready to eat! Top with cheese, sour cream and tortilla chips.
Nutrition Facts : Calories 528.7, Fat 24.8, SaturatedFat 7, Cholesterol 113.4, Sodium 2078, Carbohydrate 38.4, Fiber 7.7, Sugar 7.2, Protein 40.2
CHICKEN FAJITA TORTILLA SOUP - 30 MINUTE MEALS
Make and share this Chicken Fajita Tortilla Soup - 30 Minute Meals recipe from Food.com.
Provided by sburmer1
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
- While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
Nutrition Facts : Calories 622.4, Fat 43, SaturatedFat 12.8, Cholesterol 110, Sodium 605.6, Carbohydrate 25.7, Fiber 5.7, Sugar 7.6, Protein 34.9
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- Stovetop: Lightly sauté the onion, garlic, and jalapeño in a bit of oil then add the chicken broth, tomatoes, and chicken to a pot and bring to a simmer over medium heat. Continue to simmer until the chicken is cooked through, about about 10-15 minutes, depending on the size of the chicken. Crock pot: Add all of the ingredients to crock pot and cook on low for 5-6 hours.Instant Pot: Add all of the ingredients to the Instant Pot and cook on high pressure for 5 minutes. Quick release, remove the chicken, shred, add back into the soup, season, and serve with the toppings.
- Just before the soup finishes cooking, prepare the toppings: slice the jalapeños, chop up the cilantro, slice the avocado, and cut the limes.
- When the soup is done, remove the ancho chile and discard. Carefully remove the chicken, shred, then divide into bowls. Taste the soup and adjust the seasoning with salt and pepper, then ladle on top of the chicken. Finish with jalapeños, cilantro, avocado, cheddar, sour cream, tortilla strips, and lime. Enjoy hot!
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#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #clear-soups #soups-stews #poultry #american #southwestern-united-states #tex-mex #easy #beginner-cook #chicken #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #healthy-2 #low-in-something #meat #chicken-breasts #3-steps-or-less
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