TORTILLA SOUP II
You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips.
Provided by Sheila
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 7
Number Of Ingredients 12
Steps:
- Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
- Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
- Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
- Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 27.2 g, Cholesterol 47.1 mg, Fat 6.7 g, Fiber 2.3 g, Protein 21.5 g, SaturatedFat 1.6 g, Sodium 585.2 mg, Sugar 1.2 g
TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
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
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
CHICKEN TORTILLA SOUP V
An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream.
Provided by Betty
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Yield 4
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
- Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Nutrition Facts : Calories 486.3 calories, Carbohydrate 55.2 g, Cholesterol 51.3 mg, Fat 19.8 g, Fiber 5.9 g, Protein 25.2 g, SaturatedFat 4.7 g, Sodium 1617.8 mg, Sugar 6.7 g
BABY ACAPULCO CHICKEN TORTILLA SOUP RECIPE - (3.8/5)
Provided by mrshermes2002
Number Of Ingredients 16
Steps:
- In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Add a couple of teaspoons of the adobo sauce from the chipotle pepper can. Bring to boiling; cover and simmer for 20 minutes. Put crunched tortilla chips in a bowl with cheese and avocados. Ladle soup over; top with cilantro and red onions. Serve with Spanish rice on the side.
CHICKEN TORTILLA SOUP
I first ate this soup at the Lone Star Restaurant in Carbondale Ill. I fell in love with it and of course they won't give up the recipe so I figured it out for myself. Here is my version of it--tastes just like theirs, and is very simple.
Provided by Darlene Summers
Categories One Dish Meal
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Cut up chicken breast.
- In a large soup kettle put can of fat-free chicken broth in the pot with the breast.
- Add barley and cumin.
- Cook on medium heat till chicken is done and tender.
- Add all remaining ingredients.
- Bring to a boil, then turn down to simmer.
- Simmer on low about 15 minutes.
- To serve, put soup in bowl, stir in a couple of jalapeño pepper rounds. Top with 1 tablespoon of cheddar cheese, 1 tablespoon of mozzarella or jack cheese and top with tortilla chips.
- HOMEMADE TORTILLA CHIPS: To make chips, spray top and bottom of corn tortillas with Pam spray or whatever you use.
- Then salt with popcorn salt or whatever fine ground salt you have. Cut tortillas in 1/2-inch wide strips and arrange in 1 layer at a time on baking sheet.
- Bake at 400°F till lightly browned; break up in your soup and ENJOY.
Nutrition Facts : Calories 283.6, Fat 2.1, SaturatedFat 0.5, Cholesterol 8.7, Sodium 757.3, Carbohydrate 50.3, Fiber 14.4, Sugar 1.9, Protein 18.5
FIVE-STAR RESTAURANT'S CHICKEN TORTILLA SOUP
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
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.
CHILI'S CHICKEN TORTILLA SOUP
I love this soup and have looked forever for the recipe. This is very close to the original at Chili's.
Provided by Pam Carver
Categories Other Soups
Number Of Ingredients 12
Steps:
- 1. Add 1 tbsp of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4 to 5 minutes per side. Set chicken aside.
- 2. Add onion and garlic to the pot and saute over medium heat for about 2 minutes, or until onion begins to become translucent. Add chicken broth.
- 3. Combine masa harina with 2 cups of water in a medium bowl and whisk until blended. Add masa mixture to pot with onion, garlic and broth.
- 4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
- 5. Shred the chicken into small, bite size pieces and add it to the pot. Reduce heat and simmer soup for 30 to 40 minutes or until thick.
- 6. Serve soup in cups or bowls and garnish with shredded cheddar cheese, crumbled corn tortilla chips and a spoonful of your favorite salsa or pico de gallo.
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