Yard House Chicken Tortilla Soup Recipes

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SUNNY'S EASY CHICKEN TORTILLA SOUP



Sunny's Easy Chicken Tortilla Soup image

Provided by Sunny Anderson

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/4 cup canola oil
4 corn tortillas, very thinly sliced
Kosher salt
1 teaspoon ground cumin
1 teaspoon hot Hungarian paprika
2 jalapeños, finely chopped, seeds included
1 sweet onion, thinly sliced
Kosher salt and freshly ground black pepper
6 cups chicken stock
One 10-ounce can diced tomatoes and green chiles (I like Ro-tel)
Shredded meat from 1/2 roasted chicken
1/2 cup plain Greek yogurt
Hot sauce, optional (I like Tapatio or Cholula here)

Steps:

  • For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
  • For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
  • For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories     Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
  • Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

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

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