Chicken Tortilla Soup Quick Recipes

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Steps:

• Preheat the oven to 375 degrees F.
• Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
• Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
• Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

Steps:

• Open the cans of corn, chicken broth, black beans, and salsa.
• Pour everything into a large saucepan or stock pot.
• Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes.
• Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
• Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.

Steps:

• Put chicken, corn, chicken broth, black beans, and diced tomatoes in large sauce pan.
• Simmer on medium heat until chicken is is heated.
• Serve with tortillas on the side.

Steps:

• Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
• Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
• Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

Steps:

• Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
• While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
• Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
• Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
• Bake in the preheated oven until golden brown, about 5 minutes.
• Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

Steps:

• Heat a Dutch oven or soup kettle over medium-high heat. Toss chicken with salt, chili powder and 1 1/2 teaspoons of the oil to coat. Add chicken to hot pot; cook, turning only once, until impressively brown on both sides, 5-6 minutes. Transfer to a plate and cut (or shred when cool enough) into bite-size pieces.
• Heat remaining tablespoon of oil in the hot empty pot; add onions and saute until softened, 4 to 5 minutes. Add garlic and peppers; continue to saute until fragrant about a minute longer. Add chicken broth, tomatoes and black beans. Bring to a boil, reduce heat to medium low. Simmer partially covered and skim foam as it surfaces, to blend flavors, about 5 minutes. Stir in chicken and turn off heat.
• Place a portion of tortilla strips in each bowl, ladle over hot soup and top as desired, letting each person squirt in a little lime.
• Toppings:.
• grated pepper jack cheese.
• diced avocados.
• light sour cream.
• chopped fresh cilantro.
• hot red pepper sauce.
• Make it quick: To speed cooking, heat the broth in the microwave while the onions and garlic are cooking.

Steps:

• Chicken and Broth: Toast corn tortillas in a 350 degrees F oven until crisp and lightly browned.
• Cool slightly, and break into large pieces.
• Combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.
• Bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
• Remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.
• Set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.
• Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
• Strain the broth into a bowl, discarding the bones, skin, and vegetables.
• Set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.
• Place broth in freezer for 30 minutes, and skim off the solidified fat.
• Refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.
• Before serving the soup, you need to make a serious choice.
• Do you want a lot more flavor and better texture, or do you want less fat?
• If you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.
• If you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.
• Your choice!
• Soup and Garnish: To serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.
• Divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.
• Strain shredded chicken from broth, and divide between bowls.
• Fill each bowl with broth, and sprinkle with a few more tortilla strips.
• Serve immediately, with remaining tortilla strips and lime wedges for garnish.
• Tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.

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.

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.

Steps:

• De-skin and boil the chicken breasts. You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water.
• Chop an de-seed bell pepper, onion, and sorranos. Slice corn off of cobb, and mince or chop the garlic. Saute these veggies with the olive oil for 5 minutes.
• Add veggies to the chicken, water, chili powder, salt, and pepper.
• Saute the roma tomatos for 5 minutes and add to the soup.
• Boil the soup for 15 minutes.
• Add the lime juice and cilantro and serve. On top of each bowl, add 1/2 oz. cheese and a few tortilla chips.
• If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.

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.

Steps:

• Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
• Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.

Steps:

• Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
• Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
• Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
• While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
• Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

Steps:

• In dutch oven or stock pot, heat olive oil and add onions, garlic, poblano pepper, salt, cumin and coriander and cook for 5 minutes.
• Add tomato paste and cook for 1 minute.
• Add chicken broth, chicken, cilantro and lime juice.
• Simmer for 20 minutes.
• Bake tortilla strips sprayed with Pam and sprinkled with 1 teaspoon Emeril's Essence at 350 degrees for 5 to 10 minutes or until crisp.
• Ladle soup into bowl and top with baked tortilla strips, avocado and chipotle/sour cream mixture.