THE BEST CHICKEN TORTILLA SOUP
I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...
Provided by Jill4man
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
- Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
- Enjoy!
- If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
- Simmer for at least an hour so that the flavors mix together.
Nutrition Facts : Calories 398.1, Fat 20.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1729.4, Carbohydrate 25.6, Fiber 7.3, Sugar 10.1, Protein 31.7
AMAZING CHICKEN TORTILLA SOUP!
This recipe has been a huge hit with everyone who has ever tried it. We make it almost weekly, and the leftovers are eaten immediately. It is also very healthy! It is a little spicy, so if you don't have too much of a tolerance for spicy foods, you may choose to leave out the seeds of the jalapeño. If you love spicy, like we do, extra cayenne pepper adds even more zing. Enjoy!
Provided by Valerie Marie
Categories Chicken Breast
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
- Add all the rest of the ingredients to the large pot and bring to a boil.
- After about 15 minutes, remove the chicken breasts and shred.
- (Two forks work well to pull the chicken apart!).
- Return shredded chicken to the pot and simmer an additional 45 minutes.
- Serve, topped with crushed tortilla chips if desired.
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
AMAZING CHICKEN TORTILLA SOUP
This is my version of Chicken Tortilla soup. It's very similar to the soup served at Max & Erma's restaurant chain. I threw it together one day using mostly leftovers from my fridge. It was a hit.. So now every time I roast a chicken, I make this the next day.
Provided by BETHANY T.
Categories Spicy
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Put chicken, skin bones and all, into a pot with 2 quarts of lightly salted water, and bring to boil. Important: the skin and bones make the broth taste great. that's where the flavor is. this wont work using skinless, boneless chicken breasts.
- Reduce heat and simmer until chicken is starting to loosen from the bones and broth looks. well. like broth. (about 20 minutes).
- Carefully, remove chicken from broth making sure to get any little bones that may be on the bottom of the pot. Set chicken aside to let cool.
- Add onion, Rotel, cumin, garlic, chili powder, and black pepper to the pot. Add 1/2 tsp crushed pepper for medium heat, less if you like it mild, or more if you like it spicy. I use 1 teaspoons.
- Stir, and let simmer until chicken is cool enough to handle.
- Tear off chicken meat and place back into pot discarding skin and bones.
- Cut off about a 2 inch section from a log of Velveeta cheese, then cut into cubes.
- Add cheese, and cilantro to soup and stir over low heat until cheese is melted into the soup. Let simmer stirring often.
- Stack corn tortillas and slice into thin shreds with a sharp knife. Cook tortilla shreds in a small amount of hot oil until crisp. Drain on paper towels.
- To serve, ladle soup into individual bowls and top with a dollop of sour cream (optional) and the tortilla strips.
Nutrition Facts : Calories 87.3, Fat 1.1, SaturatedFat 0.2, Sodium 210.9, Carbohydrate 18.2, Fiber 2.6, Sugar 1.1, Protein 2.5
THE BEST CHICKEN TORTILLA SOUP EVER
This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.
Provided by kat in ky
Categories Chicken
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot, boil chicken until done.
- Cool and debone.
- In a skillet, saute onion in oil.
- Add remaining ingredients and simmer for 45 minute.
- to mingle the seasonings.
- Serve with monteray jack cheese and tortilla chips and avocado.
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
- For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
- For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.
FIVE-STAR RESTAURANT'S CHICKEN TORTILLA SOUP
I got this recipe from my brother-in-law who used to work at this wonderful restaurant. The recipe he gave me was for 4 times this amount. I reduced it and tested it twice with excellent results. It is the best tortilla soup I have ever had!
Provided by Grace Lynn
Categories Mexican
Time 4h30m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Stock: Use a 16 quart stock pot and bring everything to boil.
- Lower heat and simmer until chicken floats (approx. 1 1/2 to 2 hours).
- Drain and reserve broth only.
- Save chicken for another use or you can shred it and put it into the soup.
- Soup: In the same stock pot, heat the vegetable oil on medium high heat and add garlic, onions, and serrano peppers, cook for a few minutes.
- Add the chicken stock, chipotles, corn tortillas, tomato paste, lemon juice, and sugar.
- Cook until the tortillas are dissolved.
- Use a blender and blend the soup when it's cooled.
- Re-heat the soup and garnish with cut up avocados, tortilla chips, sour cream, and shredded mozarella cheese.
ABSOLUTE BEST CHICKEN TORTILLA SOUP EVER
I got this recipe from a website for which I've long since lost the address. I wish I could credit the author, because this is truly an amazing soup! I'd recommend not skipping the avocados--they are what puts it over the top, in my opinion.
Provided by Buglets Mom
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in a Dutch oven over medium heat.
- Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
- Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
- Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
- Add chicken and cilantro. Cook until thoroughly heated.
- Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.
Nutrition Facts : Calories 323.6, Fat 9.8, SaturatedFat 2, Cholesterol 39.2, Sodium 491.8, Carbohydrate 36.7, Fiber 9.7, Sugar 6, Protein 25.3
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.
Provided by Katie Aubin
Categories Sides
Time 1h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
- Season the chicken thighs on both sides with salt and the oregano.
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
- Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
- Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
- Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
- Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
- Enjoy!
Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams
HOMEMADE CHICKEN TORTILLA SOUP
Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.
Provided by ladyw4kids
Categories Tortilla Soup
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
- Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g
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