Southwestern Chicken Tortilla Soup Recipes

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SOUTHWEST CHICKEN TORTILLA SOUP

Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes and plenty of seasonings, it's sure to be requested again and again.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 12



Southwest Chicken Tortilla Soup image

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup., Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired.

Nutrition Facts : Calories 183 calories, Fat 3g fat (1g saturated fat), Cholesterol 67mg cholesterol, Sodium 752mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 30g protein. Diabetic Exchanges

1 cup chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1-1/2 pounds boneless skinless chicken breast, cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
Tortilla chips, optional

SOUTHWESTERN CHICKEN TORTILLA SOUP

The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. -Anne Smithson, Cary, North Carolina

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 14



Southwestern Chicken Tortilla Soup image

Steps:

  • In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.

Nutrition Facts :

1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) crushed tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
1 large onion, chopped
1/3 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
3 cups frozen corn, thawed
Crushed tortilla chips and reduced-fat Mexican cheese blend

SOUTHWESTERN CHICKEN TORTILLA SOUP

Tried and true, this has become my favorite soup! Add green chiles, garlic or sub black beans for variety. From the September 2004 issue of Real Simple magazine.

Provided by theMurrays

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Southwestern Chicken Tortilla Soup image

Steps:

  • Empty the salsa into a large saucepan.
  • Cook 2 minutes over medium-high heat, then add the chicken, beans, broth, and cumin (if desired).
  • Bring to a boil, lower heat to a simmer, and cook for 10 minutes, stirring occasionally.
  • Top each bowl with a sprinkling of onions, a dollop of sour cream, and some tortilla chips (if desired).
  • (For a soupier dish, use 4 cups of broth).

Nutrition Facts : Calories 261.9, Fat 7.7, SaturatedFat 4.1, Cholesterol 12.7, Sodium 1087.2, Carbohydrate 32.8, Fiber 7.2, Sugar 2.4, Protein 16.1

1 (12 ounce) jar salsa verde
3 cups cooked chicken pieces (1 small deli-counter rotisserie chicken)
1 (15 ounce) can cannellini beans, drained
3 cups chicken broth
1 teaspoon ground cumin (optional)
2 green onions, chopped
1/2 cup sour cream
tortilla chips (optional)

SOUTHWEST CHICKEN SOUP

Make and share this Southwest Chicken Soup recipe from Food.com.

Provided by chef 1026044

Categories     Poultry

Time 25m

Yield 6 serving(s)

Number Of Ingredients 15



Southwest Chicken Soup image

Steps:

  • Heat oil to medium in large soup pot.
  • Brown meat, onion, garlic and spices.
  • Add all canned ingredients and bring to low boil.
  • Reduce heat and simmer 15 minutes.
  • Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
  • Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

2 tablespoons olive oil
8 ounces boneless chicken breasts, cut up
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can chicken broth
1 (15 ounce) can undrained corn kernels
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Mexican-style tomatoes
18 inches corn tortillas, halved and cut in to strips
1 (8 ounce) container sour cream
1 cup cheddar cheese, shredded

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