Chicken Tortilla Soup Restaurant Style Recipes

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CHICKEN TORTILLA SOUP I



Chicken Tortilla Soup I image

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

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

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

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

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.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

This version of tortilla soup arises from a dish served at the Rose Garden restaurant in Anthony, Texas. We've streamlined the original recipe, using chicken legs as the base of the stock, pulling off the meat when it's tender, and adding couple of beef bones to give the broth extra depth. Laila Santana, whose mother, Dalila Garcia, owns the Rose Garden, told us the recipe lends itself to improvisation. That it does, so feel free to tweak it to your tastes.

Provided by Mark Bittman

Categories     dinner, editors' pick, soups and stews, appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 1/2 pounds bone-in chicken thighs or legs
1 pound beef bones, or a cut of beef with a lot of bone in it like short ribs, optional
1 medium onion, quartered leave the skin on
1 head garlic, halved across the equator leave the skin on
1/4 cup vegetable oil, or more as needed
6 corn tortillas
Salt
2 tablespoons canned chipotle chilies in adobo, or to taste
1/2 cup chopped fresh cilantro
2 avocados, pitted, peeled and cubed
4 to 8 ounces plain melting cheese, like mozzarella not fresh, Oaxaca or Jack, shredded or cubed
Lime wedges for serving, optional

Steps:

  • Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
  • Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
  • When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
  • While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
  • Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN TORTILLA SOUP - RESTAURANT STYLE



Chicken Tortilla Soup - Restaurant Style image

I developed this recipe (over time) after I had a bowl just like this in a restaurant. It is a favorite that I return to again and again. My version is a bit healthier than a typical restaurant since I bake my tortilla strips. Anyone following the South Beach Diet will recognize this would be a good phase two meal. (When it comes to the spice blend I have used anything from Pampered Chef's Southwest Seasoning to the Spicy Taco Seasoning from Gordon Food Service. I have also made my own blend using pinches chili powder, cumin, garlic, oregano and cilantro until I have about 1 Tablespoon). Finally, when it comes to the shredded cheese I have used several different kinds (whatever I have in the house) and it still turns out terrific.

Provided by Foodie Friend

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, divided
2 uncooked chicken breasts, cut into small bite sized pieces
1 small onion, finely chopped (about 1/2 cup)
2 garlic cloves
2 (4 ounce) cans of mild fire-roasted green chilies
1 (30 ounce) can refried beans
30 ounces chicken broth
1 tablespoon southwest seasoning
1/2 cup sharp cheddar cheese, shredded
2 low-carb tortillas
2 teaspoons olive oil
4 tablespoons low-fat sour cream (optional)
1/2 cup sharp cheddar cheese, divided (optional)
salt
cilantro leaf (to garnish)

Steps:

  • Heat 1 Tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don't get brown - remove chicken and set aside.
  • Heat 1 Tablespoon of olive oil in the same large soup pot over medium heat and add onion cook for 1 minute stirring often.
  • Press 2 cloves of garlic into the pot over the onions and cook for another minute - continue stirring so the onions and garlic do not brown.
  • Add the two cans of green chilies and cook for another minute.
  • Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can) - blend this mixture well.
  • Add 1 Tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite) - simmer soup on medium low heat until heated through. At this point the soup is ready, but if you simmer on low heat for another 15 - 30 minutes it will give the seasoning a chance to blend well.
  • While the soup is simmering preheat oven to 350 and cut the tortillas into very thin strips using a pizza cutter - when watching carbs I use 1/2 tortilla per person.
  • Place tortilla strips 2 teaspoons of olive oil and 4 pinches of salt in a ziplock bag and shake well.
  • Spread into 1 layer on cookie sheet spayed with oil (make the strips in shapes rather than all of them be completely flat) and bake for 5 - 7 minutes. (I have also toasted these in a large frying pan if you prefer method).
  • This recipe makes four hearty 2 1/2 cup portions - Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves. (Serving Idea: I have also served this soup with cheese quesadillas).

Nutrition Facts : Calories 529.5, Fat 24.5, SaturatedFat 7.5, Cholesterol 78.2, Sodium 1489.6, Carbohydrate 41.7, Fiber 12.4, Sugar 4.9, Protein 36.2

FIVE-STAR RESTAURANT'S CHICKEN TORTILLA SOUP



Five-Star Restaurant's Chicken Tortilla Soup image

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

10 quarts water
1 chicken (whole or cut-up)
1 (6 ounce) can tomato paste
1 head garlic, unpeeled and halved
1 large onion, unpeeled and quartered
1 bunch cilantro
salt and pepper
1 tablespoon vegetable oil
1 head garlic, minced
1 large onion, chopped
3 -4 serrano peppers, seeded and minced
2 chipotle chiles in adobo, minced
16 corn tortillas, cut up into pieces (thickness of soup depends on this)
3 ounces tomato paste
2 -4 ounces fresh lemon juice, to taste
1 dash sugar

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.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Here's an authentic Chicken Tortilla Soup recipe that relies on just a few key ingredients to create some real flavor! Includes directions for frying up a quick batch of tortilla strips.

Provided by Mexican Please

Time 50m

Number Of Ingredients 12

4-5 Roma tomatoes
1.5 onions (small to medium)
3 garlic cloves
8 cups stock
1 chicken breast
1 chipotle in adobo
3-4 corn tortillas
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper
oil
cilantro (optional)
Crema (optional)

Steps:

  • Roast the tomatoes in the oven at 400F for 20 minutes or so.
  • Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle. Combine well.
  • Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes. Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.
  • Bring to a boil and add the chicken breast. Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes.
  • Remove the chicken and shred it using two forks. Add the chicken back to the broth and let it simmer for an additional 5 minutes or so. Take a taste for seasoning at this point. I added another 1/4 teaspoon of salt and some more freshly cracked pepper.
  • To make the tortilla strips, cut 3-4 corn tortillas into thin strips. Heat up a thin layer of oil over medium-high heat (I used approx. 1/4 cup canola oil). Once the oil is heated, add a handful of the tortilla strips and cook for 30-45 seconds or until they are just starting to turn golden brown. Cook the strips in 3 or 4 batches so that the oil remains at a constant temperature.
  • To serve, add shredded chicken to a bowl and top with the broth. Garnish with your choice of tortilla strips, Crema, chopped cilantro, or avocado bits.
  • Store leftovers in an airtight container in the fridge.

Nutrition Facts : Calories 371 kcal, ServingSize 1 serving

COPYCAT ON THE BORDER TORTILLA SOUP RECIPE



Copycat On The Border Tortilla Soup Recipe image

Enjoy a tasty copycat On the Border chicken tortilla soup filled with beans, corn, rice, and salsa, topped with tortilla chips and cheese.

Provided by Recipes.net Team

Categories     Soup

Time 45m

Yield 4

Number Of Ingredients 14

4 cups chicken broth
3 tbsp divided vegetable oil
½ cup chopped red onion
2 pcs minced garlic cloves
¾ tsp ground cumin
15 oz tomato sauce
15 oz rinsed and drained black beans
1 cup drained corn kernels
½ cup On The Border Tomato Salsa
4 tbsp uncooked rice
¼ cup chopped yellow onion
½ cup chopped fresh cilantro
3 oz On The Border Tortilla Chips
½ cup shredded Monterey Jack cheese

Steps:

  • In a Dutch Oven, heat half of your oil over medium heat. Saute your red onions until translucent.
  • Add the garlic and ground cumin. Saute briefly.
  • Add in your broth, tomatoes, beans, and corn. Stir continuously then cover the pot. Raise the heat to high and bring to a boil.
  • Add On The Border Salsa and rice in the Dutch oven. Cook until rice is tender, about 15 minutes.
  • Turn off heat and transfer the contents of Dutch oven onto separate bowls for serving.
  • Lightly crush the tortilla chips. Garnish the dish with chopped onion, cilantro, Monterey Jack cheese, and tortilla chips.

Nutrition Facts : Calories 540.00kcal, Carbohydrate 70.00g, Cholesterol 13.00mg, Fat 22.00g, Fiber 14.00g, Protein 20.00g, SaturatedFat 13.00g, ServingSize 4.00, Sodium 1,892.00mg, Sugar 9.00g

AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP



Authentic Mexican Chicken Tortilla Soup image

Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets.

Provided by Charbel Barker

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 13

4 Roma Tomatoes (roasted)
2 Cloves of Garlic (roasted)
1/4 Onion (roasted)
1 Large Ancho Chili (boiled and de-seeded.)
5 Cups of Chicken Stock
Cilantro
Salt and Pepper
Avocado (cubed)
1-2 Chicken Breast (depending on how much chicken you want in the soup)
Freshly fried tortilla strips
Lime
Queso Fresco (or other type of cheese)
Crema (Table cream)

Steps:

  • Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
  • Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
  • Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
  • Let simmer for 25 minutes.
  • While the soup is simmering, fry the tortilla strips and set aside.
  • Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
  • Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

Nutrition Facts : Calories 372 kcal, Carbohydrate 24 g, Protein 21 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 618 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

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