Pantry Chicken Tortilla Soup Recipes

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CHICKEN TORTILLA SOUP RECIPE



Chicken Tortilla Soup Recipe image

Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What's even better? It comes together in one pot.

Provided by Natalya Drozhzhin

Categories     Easy

Time 45m

Number Of Ingredients 18

1 Tbsp olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
1 jalapeno pepper (seeded and diced)
1 tsp ground cumin
1 tsp chilli powder
1 lb chicken breasts ((2 medium))
20 oz crushed tomatoes
32 oz chicken broth
14 oz black beans (drained and rinsed)
14 oz corn (drained and rinsed)
1/2 cup cilantro (chopped, divided (reserve 1/4 of it for garnish))
1 lime (juiced)
1 tsp salt (or to taste)
1/4 cup olive oil
8 corn tortillas ((6" tortillas))
1 large avocado (diced)
1 lime (cut into wedges, to serve)

Steps:

  • Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
  • Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
  • Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
  • Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
  • Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.

Nutrition Facts : Calories 540 kcal, Carbohydrate 62 g, Protein 32 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 673 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving

PANTRY CHICKEN TORTILLA SOUP



Pantry Chicken Tortilla Soup image

A quick and easy soup that assembles from ingredients you probably have in the kitchen right now. This is a very flexible recipe for using up leftover "bits." Black or kidney beans work best, but any canned bean will work. You can use frozen corn if you prefer, and sometimes I use a small can of corn and a can of hominy. If you can not find chipotle salsa, any variety will work with the addition of 1/2 tsp of ground cumin. But, the chipotle salsa will add the rich smoky flavor that says "cooked all day." Updated to reflect correct amount of chicken stock.

Provided by gourmetmomma

Categories     Clear Soup

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup cooked chicken, cut up
16 ounces canned beans, rinsed and drained
16 ounces canned corn or 16 ounces hominy, rinsed and drained
2 cups chicken stock
8 ounces jarred chipotle salsa

Steps:

  • Pour all ingredients into a saucepan and bring to a boil. Simmer for 15 minutes.
  • Serve with tortilla chips. If you are not a fan of spicy foods, use less salsa to start.

Nutrition Facts : Calories 190.2, Fat 4.4, SaturatedFat 1.1, Cholesterol 29.9, Sodium 554.4, Carbohydrate 25.4, Fiber 2.9, Sugar 6.9, Protein 14.9

SEVEN CAN CHICKEN TORTILLA SOUP RECIPE



Seven Can Chicken Tortilla Soup Recipe image

This Seven Can Chicken Tortilla Soup Recipe is easy and full of flavor. It comes together in minutes!

Provided by Camille Beckstrand

Categories     Main Course

Time 40m

Number Of Ingredients 16

15 ounces black beans (drained and rinsed)
15 ounces pinto beans (drained and rinsed)
14.5 ounces diced tomatoes (drained)
15 ounces sweet canned corn (drained)
12.5 ounces canned chicken breast (drained)
10 ounces green enchilada sauce
14 ounces chicken broth
1.25 ounces taco seasoning
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional topping)
1/3 cup sour cream (optional topping)
1 diced avocado (optional topping)
2 cups tortilla chips (optional topping)

Steps:

  • Add all ingredients into a large stock pot.
  • Bring to a boil, then let simmer on low for 30 minutes. You can also cook this in your slow cooker for 2-3 hours.
  • Serve with shredded cheese, sour cream, diced avocados and tortilla chips.

Nutrition Facts : Calories 402 kcal, Carbohydrate 54 g, Protein 21 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 32 mg, Sodium 1194 mg, Fiber 13 g, Sugar 5 g, ServingSize 1 serving

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