Easy Chicken Tortilla Soup Recipe 45

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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

CHEESY CHICKEN TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

Chicken tortilla soup with cream cheese.

Provided by 3zdaddy

Categories     Tortilla Soup

Time 40m

Yield 8

Number Of Ingredients 20

1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
3 cups chicken broth
1 (15 ounce) can chili beans in spicy sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can red enchilada sauce
1 ½ teaspoons chili powder
1 teaspoon seasoned salt
¾ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
6 ounces cream cheese, cubed
8 ounces extra sharp Cheddar cheese, grated
3 cups shredded cooked chicken
½ cup crushed tortilla chips, or to taste
¼ cup sour cream, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
  • Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 35.8 g, Cholesterol 97.8 mg, Fat 25.9 g, Fiber 8 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 1634.7 mg, Sugar 3.2 g

EASY CHICKEN TORTILLA SOUP



Easy Chicken Tortilla Soup image

Make and share this Easy Chicken Tortilla Soup recipe from Food.com.

Provided by -Mary-

Categories     < 4 Hours

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breast halves
1 diced onion
2 celery ribs, chopped
1 (17 ounce) can whole kernel corn, undrained
1 (17 ounce) can cream-style corn, undrained
1 (10 ounce) can Ro-Tel tomatoes, undrained
1 (10 1/2 ounce) can Campbell's nacho cheese soup
10 ounces water
2 tablespoons chili powder
1/8 teaspoon cumin
Doritos
1 avocado, sliced
2 cups grated monterey jack and cheddar cheese blend

Steps:

  • Chop chicken breast into bite sized pieces.
  • Place chicken, onion, and celery into a soup pot. You can add a drizzle of oil if you prefer. Saute chicken, onion and celery until chicken is done.
  • Add the 2 cans corn, soup, water, tomatoes, chili powder and cumin.
  • Mix well.
  • Bring to a boil. Reduce heat to very low and simmer 30 - 45 minutes, stirring often to prevent sticking and burning.
  • To serve, place some doritos in a bowl, top with grated cheeses. Pour soup over this, and top with avocado slices.

Nutrition Facts : Calories 430.9, Fat 19, SaturatedFat 8.4, Cholesterol 79.2, Sodium 981.6, Carbohydrate 38.6, Fiber 6.2, Sugar 6.2, Protein 32.5

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