Chilis Chicken Tortilla Soup Recipes

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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



Homemade Chicken Tortilla Soup image

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

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

ANCHO CHILE CHICKEN TORTILLA SOUP

This soup gets the wonderful Southwestern flavor from th ancho chili peppers (dried poblano chiles). Recipe from McCormick, the spice company

Provided by Ishi3179

Categories     Southwestern U.S.

Time 2h25m

Yield 5 serving(s)

Number Of Ingredients 14



Ancho Chile Chicken Tortilla Soup image

Steps:

  • Preheat oven to 400°.
  • Lightly coat large baking sheet with non stick cooking spray.
  • Spread tortilla strips on baking sheet; bake 9 to 10 minutes or until crisp and golden, stirring after 5 minutes.
  • Set aside.
  • Meanwhile, in large saucepan, heat oil.
  • Add onion; cook 2 to 3 minuts.
  • Stir in ancho pepper, garlic, cumin and bay leaves; cook and stir 2 to 3 minutes.
  • Add broth and tomatoes.
  • Reduce heat and simmer, uncovered, 30 minutes.
  • Discard bay leaves.
  • Thicken soup, if desired (see note).
  • Place a few tortilla chips and a small amount of chicken in each serving bowl; add soup.
  • top with avocado, cheese, additional tortilla strips and cilantro, if desired.
  • Note:To thicken soup, allow to cool slightly; puree in blender or food processor.
  • Return soup to saucepan and heat just before serving.

Nutrition Facts : Calories 192.9, Fat 11.2, SaturatedFat 2.4, Cholesterol 29.1, Sodium 658.7, Carbohydrate 8.4, Fiber 2.2, Sugar 4.2, Protein 14.9

6 (6 inch) white corn tortillas, halved, cut into 1/2 inch strips
2 tablespoons olive oil
1 cup chopped onion
1 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon dried ancho chile powder
2 bay leaves
1 (32 ounce) carton chicken broth
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 lb boneless chicken breast, cooked and shredded
chopped avocado, sprinkled with (optional)
lemon juice (optional)
shredded monterey jack cheese (optional)
chopped fresh cilantro (optional)

CHICKEN ENCHILADA SOUP (CHILI'S COPYCAT)

Make and share this Chicken Enchilada Soup (Chili's Copycat) recipe from Food.com.

Provided by Aunt Sukki

Categories     Chicken Breast

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 11



Chicken Enchilada Soup (Chili's Copycat) image

Steps:

  • Add 1 tablespoon of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side. Set chicken aside.
  • Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent.
  • Add chicken broth & refried beans. Whisk until blended.
  • Add enchilada sauce, cheese and spices to pot and bring mixture to a boil.
  • Shred the chicken into small, bite-size pieces and add it to the pot.
  • Reduce heat and simmer soup for 30-40 minutes or until thick.
  • Serve soup in cups or bowls. Can garnish with shredded cheddar cheese, crumbled corn tortilla chips, Olives or pico de gallo.

1 tablespoon vegetable oil
1 lb chicken breast fillet (approx. 3 fillets)
1/2 cup diced onion
1 garlic clove, pressed, to taste
4 cups reduced-sodium chicken broth
1 (16 ounce) can refried beans
1 cup enchilada sauce
16 ounces Velveeta cheese
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cumin

CHICKEN TORTILLA SOUP II

Easy to make ahead and makes great leftovers too!

Provided by Trey

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

Time 1h10m

Yield 6

Number Of Ingredients 13



Chicken Tortilla Soup II image

Steps:

  • In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
  • Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 24.4 g, Cholesterol 68.8 mg, Fat 22.3 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 3.9 g, Sodium 796.3 mg, Sugar 4.6 g

6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
½ cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

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