Light Chicken Tortilla Soup 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

LIGHT CHICKEN TORTILLA SOUP



Light Chicken Tortilla Soup image

This is my modified version of a tortilla soup recipe that I found. My whole family loves this soup so I make it often.

Provided by beckas

Categories     Clear Soup

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 22

1 tablespoon vegetable oil
1 small onion, chopped
3 -4 garlic cloves, minced
1 (4 ounce) can of chopped green chilies, drained
1 cup chopped fresh tomato
1 finely chopped jalapeno pepper (optional)
1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
4 1/2 cups water
1 beef bouillon cube (I use Knorr extra large)
1 chicken bouillon cube (I use Knorr extra large)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 tablespoon Worcestershire sauce
2 chicken breasts, cooked and shredded
vegetables (such as zucchini,corn,kidney beans)
fried tortilla, in strips, for garnish
avocado, for garnish
shredded cheese, for garnish
cilantro, for garnish

Steps:

  • Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
  • In a large pot, saute first four ingredients until tender.
  • Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
  • Cover and bring to a boil.
  • Reduce heat to low and simmer for about an hour.
  • Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
  • Simmer until the vegetalbes are tender, about 30 more minutes.
  • To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
  • Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
  • Lightly sprinkle the tortilla strips with salt if desired.
  • Layer the tortilla strips in bowls.
  • Sprinkle with chopped avocado if desired.
  • Ladle soup into bowl.
  • Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

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