Johnny Jalapenos Chicken Tortilla Soup Recipes

JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP

Johnny Jalapeno's Chicken Tortilla Soup image

JJ's fiery hot soup, made fresh and ready in minutes. Johnny has been known to add leftover rice to the soup also. ;)

Provided by 2Bleu

Categories Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
3 chicken breasts, cut up into small cubes
1/2 cup chopped cilantro
6 corn tortillas, cut into wedges
4 cups chicken stock
2 (14 ounce) cans Rotel Tomatoes
1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)
1 tablespoon chopped jalapeno
1 bay leaf
2 tablespoons ground cumin
1 teaspoon chili powder, to taste
1 teaspoon black pepper, to taste
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained
1 cup cooked rice (optional)
1 1/2 cups shredded monterey jack cheese
1 avocado, sliced
1/2 cup sour cream
corn chips, tostitos (or more tortilla wedges)

Steps:

In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.

Nutrition Facts : Calories 639, Fat 32.8, SaturatedFat 11.7, Cholesterol 86.3, Sodium 1430.2, Carbohydrate 54.5, Fiber 10.6, Sugar 6.5, Protein 36.7

JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP RECIPE - (4.6/5)

Johnny Jalapeno's Chicken Tortilla Soup Recipe - (4.6/5) image

Provided by á-382

Number Of Ingredients 25

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
3 chicken breasts, cut up into small cubes
1 ⁄2 cup chopped cilantro
6 corn tortillas, cut into wedges
4 cups chicken stock
2 (14 ounce) cans Rotel Tomatoes
2-3 chipotle chiles in adobo (chop up the peppers)
1 tablespoon chopped jalapeno
1 bay leaf
2 tablespoons ground cumin
2 teaspoons chili powder, to taste
1 teaspoon black pepper, to taste
1 ⁄2 teaspoon cayenne pepper, to taste
1 ⁄2 teaspoon salt, to taste
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 cup cooked rice (optional)
Garnish
1 1⁄2 cups shredded monterey jack cheese
1 avocado, sliced
1 ⁄2 cup sour cream
corn chips, tostitos (or more tortilla wedges)

Steps:

In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal). Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil. Reduce heat, and add seasonings, beans, tomato sauce, and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes

HOMEMADE CHICKEN TORTILLA SOUP

Homemade Chicken Tortilla Soup image

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. -Laura Black Johnson, Largo, Florida

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chilies
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

Steps:

In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

Nutrition Facts : Calories 200 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 941mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

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