Eattilyoubustchickentortillasoup Recipes

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THE WORLD'S BEST TORTILLA SOUP



The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

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

Time 1h

Yield 10

Number Of Ingredients 19

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

  • Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
  • Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
  • Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

EAT TIL YOU BUST CHICKEN TORTILLA SOUP



Eat Til You Bust Chicken Tortilla Soup image

There are a lot of chicken tortilla soup recipes here, and I have hesitated to post mine because of it, but this is honestly THE BEST soup I have ever had (and I've tried quite a few!). It is a bit spicy, but it is so satisfying, and feeds a hungry crowd! This recipe, like most soup recipes is pretty loose on the measurements, seasonings are very much "to taste." If you like more corn, add more corn, want more carrots, go ahead! You get the idea.

Provided by blueguitargirl1985

Categories     Poultry

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 20

5 bone in chicken breasts
5 quarts water
8 stalks celery, sliced in 1/4-inch pieces
8 carrots, peeled and sliced in 1/4-inch pieces
2 -3 medium onions, chopped
3 teaspoons minced garlic
6 teaspoons salt (or to taste)
1 1/2 teaspoons white pepper (can use more)
1 1/2 teaspoons black pepper (can use more)
3/4 teaspoon cayenne pepper (can use more)
1 teaspoon cumin (can use more)
1/2 cup chopped fresh cilantro
1 (8 ounce) can diced tomatoes and green chilies, original (Rotel)
2 (8 ounce) cans diced tomatoes and green chilies, mild (Rotel)
1 pint heavy whipping cream (can use more)
3 (15 ounce) cans corn, drained
30 corn tortillas
monterey jack and cheddar cheese blend, fancy shred (for topping)
canola oil or vegetable oil, for frying tortilla strips
3 -4 tablespoons chicken base (Better than Bullion, can use more)

Steps:

  • In a large stockpot, over med hi heat, boil chicken, carrots, celery, onion, garlic, salt, and peppers in water for 1 to 2 hours, or until chicken is very tender, and easy to de-bone.
  • Remove chicken and let cool. Reduce heat to simmer.
  • Add Rotel, cilantro, corn, and cumin to the pot, stir well.
  • Remove chicken from the bone, and chunk. Add to the pot. Simmer 30 minutes.
  • Add cream. Stir in bullion paste to taste.
  • Cut tortillas in thin strips, and fry in heated oil (med hi heat) until golden brown, drain on paper towels.
  • Place tortilla strips in bottom of bowl, ladle soup over top. Sprinkle with cheese.

Nutrition Facts : Calories 632.5, Fat 28.4, SaturatedFat 13.5, Cholesterol 111.6, Sodium 1884.2, Carbohydrate 76.8, Fiber 10.6, Sugar 8.5, Protein 26

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