Amazing Chicken Tortilla Soup Recipe 45

facebook share image   twitter share image   pinterest share image   E-Mail share image

AMAZING CHICKEN TORTILLA SOUP



Amazing Chicken Tortilla Soup image

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

cooked chicken (leftover roasted or rotisserie)
1 medium onion, chopped
1 (10 ounce) can Rotel tomatoes & chilies
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1/2 teaspoon chili powder
1/8 teaspoon black pepper
2 inches piece Velveeta cheese, cubed
1 bunch cilantro, chopped
8 corn tortillas
oil
sour cream (optional)

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

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Tortilla soup, or sopa Azteca or sopa de tortilla, is a classic central Mexican dish. It's often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and is topped with fried tortillas. In this weeknight-friendly version, tomatoes, onion, garlic and chile are charred under the broiler, on a foil-lined sheet pan for easy cleanup. You can customize the recipe by adding sliced zucchini or epazote leaf with the chopped tomatoes, or stirring in fresh or frozen corn kernels at the end. For a vegetarian version, use cooked black beans instead of chicken. (You can also click here for the slow-cooker version of this recipe.)

Provided by Sarah DiGregorio

Categories     dinner, poultry, soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 19

5 large plum tomatoes (about 1 pound), cored and halved
1 white onion, peeled and quartered
12 ounces cherry tomatoes (about 2 heaping cups)
2 jalapeños, stemmed and halved, 1 seeded and de-ribbed
8 garlic cloves (unpeeled)
1/4 cup vegetable oil
1 1/2 teaspoons coarse kosher salt, plus more to taste
2 tablespoons tomato paste
2 1/2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
1½ pounds boneless, skinless chicken thighs
2 carrots, peeled, halved lengthwise and thinly sliced
6 cups chicken broth or stock
1 avocado, peeled, pitted and cubed
1 lime
Tortilla chips
Any combination of hot sauce, cilantro, queso fresco, for topping

Steps:

  • Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
  • Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
  • Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
  • Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
  • Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
  • Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
  • With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
  • Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

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

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

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

More about "amazing chicken tortilla soup recipe 45"

45-MINUTE COMFORTING CHICKEN TORTILLA SOUP - NEW …
45-minute-comforting-chicken-tortilla-soup-new image
2019-11-22 Instructions. Cut chicken into 1" cubes and season with salt and pepper. Heat 2 tablespoons of olive oil in a large pot over medium-high. Saute …
From newmexicanfoodie.com
5/5 (1)
Total Time 45 mins
Category Soup
Calories 629 per serving


A CHICKEN TORTILLA SOUP RECIPE THAT WARMS THE SOUL
a-chicken-tortilla-soup-recipe-that-warms-the-soul image
2019-04-12 Cook. Cook the chicken breasts by simmering in the chicken broth in a medium pot until tender enough to shred, about 15 minutes. Remove and let cool. Reserve the chicken broth. Sauté the onion, bell pepper, jalapeno and …
From amazingribs.com


ANN’S AMAZING CHICKEN TORTILLA SOUP | SUMPTUOUS …
anns-amazing-chicken-tortilla-soup-sumptuous image
2016-01-18 Instructions. In a soup pot, heat the olive oil and butter over medium heat, then add the onion and garlic and saute until the onion is soft and translucent. Add the carrot and saute a few minutes longer. Stir in the broth, …
From sumptuousspoonfuls.com


AMAZING CHICKEN TORTILLA SOUP! RECIPE | SPARKRECIPES
amazing-chicken-tortilla-soup-recipe-sparkrecipes image
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 …
From recipes.sparkpeople.com


AMAZING CHICKEN TORTILLA SOUP - LATOSSA RECIPES
Amazing chicken tortilla soup. It is the perfect quantity of chicken and makes this recipe super fast. 01122020 To make this soup in the slow cooker. 02102012 Amazing Chicken Tortilla Soup-created and made in my cocina kitchen Ingredients. Recipezaar 108231 - Amazing Chicken Tortilla Soup. 06052018 Amazing is the word for this chicken tortilla ...
From designsoffthehook.blogspot.com


HOW DO YOU MAKE CHICKEN TORTILLA SOUP - SOUPNATION.NET
2022-07-05 add 4 oz. softened cream cheese at the end of cooking and stirring until completely melted. This is the method I use in my Cheesy Taco Soup and Mexican Chicken Corn Chowder and it is fabulous. add part sour cream, part cream cheese or …
From soupnation.net


BEST CHICKEN TORTILLA SOUP RECIPE | BITRECIPES
2021-03-06 amazing chicken tortilla soup recipe with you guys. Today’s recipe also comes from our favorite savory cookbook of Mexico. The savory and unique taste of Mexican cuisine has been a prominent topic of the last few posts. That is because Mexican food usually has unique and interesting combinations of different ingredients and yet its quite easy to make. And that’s …
From bitrecipes.com


AMAZING CHICKEN TORTILLA SOUP! - RECIPE PAIR
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 …
From recipepair.com


CHICKEN TORTILLA SOUP - AMANDA'S COOKIN' - SOUP
2022-08-24 Instructions. Preheat a large Dutch oven (7 quart) or stock pot on medium heat with 2 tablespoons of oil. Cook chopped onion for 5-7 minutes, until soft. Add jalapeño and garlic and cook until fragrant. Pour in tomatoes, black beans, corn, sea salt, chili powder, ground cumin, and lime juice and mix well.
From amandascookin.com


AMAZING CHICKEN TORTILLA SOUP - BIGOVEN.COM
Amazing Chicken Tortilla Soup recipe: Try this Amazing Chicken Tortilla Soup recipe, or contribute your own. Add your review, photo or comments for Amazing Chicken Tortilla Soup. Soups, Stews and Chili Meat and Poultry
From bigoven.com


AMAZING CHICKEN TORTILLA SOUP RECIPE - RECIPETIPS.COM
In a large pot, saute onion, garlic, jalapeno and green pepper with olive oil 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 for an additional 45 ...
From recipetips.com


CHICKEN POBLANO TORTILLA SOUP : TOP PICKED FROM OUR EXPERTS
Chicken Poblano Tortilla Soup. slightly adapted from Cooking Light. serves 6 . 2 tablespoons olive oil. 1 1/2 cups chopped yellow onion. 1 cup chopped carrot. 2 chopped garlic cloves. 1 poblano pepper, chopped. 1 jalapeno pepper, diced *optional, see note at bottom* 4 cups low-sodium chicken stock. 1/2 teaspoon Kosher salt. 1/2 teaspoon black ...
From recipeschoice.com


RECIPE CHICKEN TORTILLA SOUP RECIPES ALL YOU NEED IS FOOD
Bring the soup to a full boil and reducing heat to simmer for 1 hour stirring occasionally. While the soup is simmering cut the four chicken breasts in to small chunks. Cook them in a separate pan. Once the soup has simmered for an hour add the pieces of the cooked chicken to the soup. Let the soup remain on simmer for another hour. (This is a ...
From stevehacks.com


AMAZING CHICKEN TORTILLA SOUP! RECIPE - RECIPETIPS.COM
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.
From recipetips.com


Related Search