Fall Chicken Tortilla Soup Food

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FALL CHICKEN TORTILLA SOUP



Fall Chicken Tortilla Soup image

Tortilla soup as it should be.....trust me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".

Provided by LorenLou

Categories     Chicken Breast

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 17

6 tablespoons canola oil
8 corn tortillas, chopped
6 garlic cloves, minced
1/2 cup chopped cilantro
1 medium onion, chopped
1 (28 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken stock
1 teaspoon salt
1/2 teaspoon cayenne pepper
4 large cooked chicken breast halves, shredded
shredded monterey jack cheese
diced avocado
sour cream (optional)
2 corn tortillas, sliced and fried crisp (optional)

Steps:

  • In dutch oven, heat the oil over medium heat.
  • Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
  • Add the tomatoes, bringing to a boil.
  • Add cumin, chili powder and bay leaves.
  • Add chicken stock and return to a boil.
  • Reduce heat.
  • Add salt and cayenne and simmer for an additional 30 minutes.
  • Remove bay leaves and stir in shredded chicken.
  • Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

THE BEST CHICKEN TORTILLA SOUP EVER



The Best Chicken Tortilla Soup Ever image

This is the best chicken tortilla soup I have ever eaten. I've tried countless versions and this is by far what chicken tortilla soup should be. I experimented with many recipes to come up with this one. Please try and see if you agree.

Provided by kat in ky

Categories     Chicken

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 whole chicken
3 tablespoons oil
1 onion, chopped
1/2 bunch cilantro, snipped
1 tablespoon cumin
1 tablespoon garlic pepper seasoning
2 teaspoons lemon pepper
1 tablespoon Worcestershire sauce
1 (10 ounce) can Rotel Tomatoes
2 (10 ounce) cans chicken broth or 2 (10 ounce) cans homemade chicken broth
2 beef broth
2 (14 ounce) cans stewed tomatoes
1 (14 ounce) can diced tomatoes
monterey jack cheese
tortilla chips
avocado

Steps:

  • In a large pot, boil chicken until done.
  • Cool and debone.
  • In a skillet, saute onion in oil.
  • Add remaining ingredients and simmer for 45 minute.
  • to mingle the seasonings.
  • Serve with monteray jack cheese and tortilla chips and avocado.

AUTUMN CHICKEN TORTILLA SOUP



Autumn Chicken Tortilla Soup image

This is adapted from an America's Test Kitchen Recipe and one of our all time favorite soup recipes! The flavors are so intense that you feel as though it was simmering on the stove all day! Enjoy!

Provided by Vino p.o. prn

Categories     Chicken

Time 1h15m

Yield 9 cups, 6 serving(s)

Number Of Ingredients 21

8 (6 inch) corn or 8 (6 inch) flour tortillas, cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
table salt
2 split split bone-in skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in skin-on chicken thighs (about 1 1/4 pounds)
8 cups low sodium chicken broth
1 large white onion, trimmed of root end, quartered, and peeled (about 1 pound)
4 medium garlic cloves, peeled
8 -10 sprigs fresh cilantro
1 sprig fresh oregano
table salt
2 medium tomatoes, cored and quartered
1/2 medium jalapeno chile
1 chipotle chile in adobo, plus up to
1 tablespoon adobo sauce
1 tablespoon vegetable oil
1 lime, cut into wedges
1 Hass avocado, diced fine
8 ounces monterey jack cheese, grated
fresh cilantro leaves
minced jalapeno pepper
sour cream

Steps:

  • FOR THE TORTILLA STRIPS:.
  • Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
  • Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
  • FOR THE SOUP:.
  • While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan.
  • Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
  • Transfer chicken to large plate and set aside to cool.
  • Pour broth through fine-mesh strainer and discard solids in strainer.
  • When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
  • Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth.
  • Heat oil in Dutch oven over high heat until shimmering.
  • Add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
  • Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
  • If desired, add up to 2 teaspoons additional adobo sauce.
  • Add shredded chicken and simmer until heated through, about 5 minutes.
  • Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
  • Dress soup with desired garnishes.

Nutrition Facts : Calories 397.2, Fat 27.7, SaturatedFat 10.7, Cholesterol 66.6, Sodium 348.3, Carbohydrate 12.8, Fiber 3.3, Sugar 3.1, Protein 27.7

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.

CHICKEN TORTILLA SOUP - RESTAURANT STYLE



Chicken Tortilla Soup - Restaurant Style image

I developed this recipe (over time) after I had a bowl just like this in a restaurant. It is a favorite that I return to again and again. My version is a bit healthier than a typical restaurant since I bake my tortilla strips. Anyone following the South Beach Diet will recognize this would be a good phase two meal. (When it comes to the spice blend I have used anything from Pampered Chef's Southwest Seasoning to the Spicy Taco Seasoning from Gordon Food Service. I have also made my own blend using pinches chili powder, cumin, garlic, oregano and cilantro until I have about 1 Tablespoon). Finally, when it comes to the shredded cheese I have used several different kinds (whatever I have in the house) and it still turns out terrific.

Provided by Foodie Friend

Categories     Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil, divided
2 uncooked chicken breasts, cut into small bite sized pieces
1 small onion, finely chopped (about 1/2 cup)
2 garlic cloves
2 (4 ounce) cans of mild fire-roasted green chilies
1 (30 ounce) can refried beans
30 ounces chicken broth
1 tablespoon southwest seasoning
1/2 cup sharp cheddar cheese, shredded
2 low-carb tortillas
2 teaspoons olive oil
4 tablespoons low-fat sour cream (optional)
1/2 cup sharp cheddar cheese, divided (optional)
salt
cilantro leaf (to garnish)

Steps:

  • Heat 1 Tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don't get brown - remove chicken and set aside.
  • Heat 1 Tablespoon of olive oil in the same large soup pot over medium heat and add onion cook for 1 minute stirring often.
  • Press 2 cloves of garlic into the pot over the onions and cook for another minute - continue stirring so the onions and garlic do not brown.
  • Add the two cans of green chilies and cook for another minute.
  • Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can) - blend this mixture well.
  • Add 1 Tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite) - simmer soup on medium low heat until heated through. At this point the soup is ready, but if you simmer on low heat for another 15 - 30 minutes it will give the seasoning a chance to blend well.
  • While the soup is simmering preheat oven to 350 and cut the tortillas into very thin strips using a pizza cutter - when watching carbs I use 1/2 tortilla per person.
  • Place tortilla strips 2 teaspoons of olive oil and 4 pinches of salt in a ziplock bag and shake well.
  • Spread into 1 layer on cookie sheet spayed with oil (make the strips in shapes rather than all of them be completely flat) and bake for 5 - 7 minutes. (I have also toasted these in a large frying pan if you prefer method).
  • This recipe makes four hearty 2 1/2 cup portions - Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves. (Serving Idea: I have also served this soup with cheese quesadillas).

Nutrition Facts : Calories 529.5, Fat 24.5, SaturatedFat 7.5, Cholesterol 78.2, Sodium 1489.6, Carbohydrate 41.7, Fiber 12.4, Sugar 4.9, Protein 36.2

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.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

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. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

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

CREAMY CHICKEN TORTILLA SOUP



Creamy Chicken Tortilla Soup image

A restaurant in my town had the best creamy chicken tortilla soup, but they closed up and I have not been able to find a great tortilla soup since. I decided to create my own based on recipes that I had tried in the past. My husband couldn't get enough of it, so I knew it was a hit. Optional toppings: sour cream, shredded Cheddar, and avocado.

Time 55m

Yield 6

Number Of Ingredients 16

2 tablespoons olive oil
1 medium onion, chopped
1 tablespoon minced garlic
2 (14 ounce) cans chicken broth
1 (10.75 ounce) can condensed Cheddar cheese soup
1 cup picante sauce
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon dried cilantro
¼ teaspoon ground white pepper
1 bay leaf
1 pound cooked chicken, shredded
⅔ cup drained and rinsed canned corn
½ cup half-and-half
¼ cup tortilla strips

Steps:

  • Heat oil in a large saucepan over medium heat; stir in onion and garlic. Saute until the onion has softened and turned translucent, about 5 minutes.
  • Add broth, condensed soup, picante sauce, chili powder, oregano, cumin, cilantro, pepper, and bay leaf; bring to a boil. Add chicken, corn, and half-and-half. Cover and simmer for 30 minutes.
  • Ladle into bowls and top with tortilla strips.

Nutrition Facts : Calories 336.6 calories, Carbohydrate 16.6 g, Cholesterol 71.8 mg, Fat 19.5 g, Fiber 2.3 g, Protein 22.4 g, SaturatedFat 5.6 g, Sodium 1454.1 mg, Sugar 4.6 g

WOLFGANG PUCK'S CHICKEN TORTILLA SOUP



Wolfgang Puck's Chicken Tortilla Soup image

Make and share this Wolfgang Puck's Chicken Tortilla Soup recipe from Food.com.

Provided by Sandi From CA

Categories     Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 ears fresh sweet corn, husks and silks removed
4 -5 large garlic cloves, peeled
1 small onion, about 2 ounces, peeled, trimmed, and quartered
1 small jalapeno pepper, trimmed and seeded
2 tablespoons corn oil
2 corn tortillas, cut into 1-inch squares
2 large ripe tomatoes, about 1 pound total weight, peeled, seeded, and coarsely chopped
2 tablespoons tomato paste
2 teaspoons ground cumin
2 quarts good quality canned chicken broth, heated
salt
fresh ground black pepper
2 corn tortillas
1 ripe avocado
1 large boneless skinless chicken breast, cooked
1/2 cup shredded cheddar cheese or 1/2 cup crumbled Cotija cheese
1/2 cup sour cream or 1/2 cup Mexican crema
1/4 cup chopped fresh cilantro leaves

Steps:

  • Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
  • Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
  • In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and sauté, stirring, just until it's thoroughly coated with the oil but not yet browned.
  • Add the tomatoes, tomato paste, and cumin and continue to sauté for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
  • While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
  • With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
  • To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately. Alternately, you can serve the garnishes in bowls at the table allowing everyone to serve themselves.

Nutrition Facts : Calories 359.2, Fat 18.4, SaturatedFat 6.7, Cholesterol 33.1, Sodium 2239.7, Carbohydrate 25, Fiber 5.4, Sugar 5.5, Protein 26

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

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

This recipe is featured on AllRecipes.com and has been in several of their cookbooks and magazines. Serve this with warm flour tortillas, corn bread, or tortilla chips. Have bowls of sliced green onions, chopped cilantro, grated jack cheese, sliced avacados for garnish!

Provided by quotFoodThe Way To

Categories     Mexican

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon olive oil
2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon italian seasoning
1 (28 ounce) crushed tomatoes
1 (10 3/4 ounce) chicken broth
1 (10 3/4 ounce) water
1 (15 1/4 ounce) whole corn, drained
1 (15 1/4 ounce) hominy, drained
1 (4 1/4 ounce) diced green chilies
1/4 cup chopped fresh cilantro or 1/4 cup Italian parsley
1 (14 1/2 ounce) black beans, rinsed and drained
2 boneless chicken breasts, cooked and chopped into bite-size pieces

Steps:

  • Saute onion and garlic in oil.
  • Stir in chili powder, oregano, Italian seasoning, tomatoes, broth, and water.
  • Bring to boil.
  • Lower heat to simmer and add corn, hominy, black beans, chilies and chicken.
  • Heat throughly and simmer 15 minutes.
  • Season with salt and pepper to taste.

Nutrition Facts : Calories 558.4, Fat 14.3, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1368.9, Carbohydrate 80.2, Fiber 19.5, Sugar 15.4, Protein 33.6

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EASY CHICKEN TORTILLA SOUP FROM SCRATCH - INSPIRED TASTE
Heat oven to 400 degrees F. Line a baking sheet with aluminum foil. Rub chicken on both sides with salt and ancho chili powder. Heat the oil in a large soup pot over medium heat. Add chicken thighs, skin-side-down and cook until the skin is golden brown, about 12 minutes.
From inspiredtaste.net


CHICKEN TORTILLA SOUP | ALBERTA CHICKEN PRODUCERS RECIPES ...
If you love tacos and you also enjoy a hearty bowl of soup, you’re in the right place! Our Chicken Tortilla Soup is the easy weeknight meal you’re craving this fall. Bursting with the benefits of white & dark chicken meat and packed with pantry favourites diced tomatoes, black beans and fire ...
From chicken.ab.ca


CHICKEN TORTILLA SOUP - GLUTEN FREE RECIPES
1 liters low sodium chicken broth , canned 1 tbsp chili powder 1 chipotle chile in adobo , minced 118 milliliters cilantro leaf 237 milliliters frozen corn kernels , thawed 12 corn tortilla chips , broken a bit 2 garlic cloves , sliced 2 teaspoons kosher salt 59 milliliters fresh lime juice (about 2 limes) 1 medium onion , chopped 237 milliliters …
From fooddiez.com


CHICKEN TORTILLA SOUP | WILD PLANET FOODS
In a medium pot, heat the olive oil over medium heat. Sauté the onions in the olive oil until onions soften and become slightly browned. Add the garlic and cook 30 seconds, stirring to avoid burning. Add the corn, Wild Planet Organic Roasted Chicken Breast, beans, and quinoa or rice. Stir to combine ingredients and pour in broth.
From wildplanetfoods.com


FALL CHICKEN TORTILLA SOUP RECIPE | WOV APP
Steps on how to prepare a Fall Chicken Tortilla Soup recipe. Wov App. Home. Recipes. Blogs. Featured. Home. Recipes. Blogs. Featured. Search. Fall Chicken Tortilla Soup. Steps on how to prepare a Fall Chicken Tortilla Soup recipe . Time. 55 minutes. Servings. 1. Calories. 327.7. Print Recipe. Ingredients. 6 tablespoons canola oil ; 8 corn tortillas, chopped ; 6 garlic cloves, …
From wov.app


CREAMY CHICKEN TORTILLA SOUP - GIMME DELICIOUS
Add the onions and saute 3-4 minutes or until softened. Add the bell pepper, garlic, jalapeno, and cilantro; saute for another minute. Add the remaining ingredients to the pot and simmer for 15 minutes or low-medium heat. Remove the chicken from the soup and shred or dice into small bite-size pieces.
From gimmedelicious.com


KETO CHICKEN TORTILLA SOUP RECIPE (EASY!) | WHOLESOME YUM
The carbs in chicken tortilla soup will vary, based on recipe and ingredients. Traditional tortilla soup can have 40 grams of carbohydrates! This version has just 10 grams net carbs per serving — WITH toppings included — and is filling enough to be a meal. Is chicken tortilla soup spicy? This chicken tortilla soup has a mild heat, but you ...
From wholesomeyum.com


CHICK-FIL-A CHICKEN TORTILLA SOUP - INSANELY GOOD RECIPES
Directions. In a large pot, saute the onions in olive oil and cook until translucent. Next, add in the green chilies, taco seasoning packet, chicken broth, black beans, navy beans, corn, and the chicken. Bring to a boil. Reduce heat and allow the soup to …
From insanelygoodrecipes.com


27 FALL SOUP RECIPES TO KEEP YOU COZY - INSANELY GOOD
For a Mexican-inspired fall soup, look no further than this recipe. Loaded with corn, black beans, chicken, cheese, and tortilla chips, it’s everything you’ll want in a plate of nachos but served in a bowl of delicious fire-roasted tomato broth.
From insanelygoodrecipes.com


CROCKPOT CHICKEN TORTILLA SOUP RECIPE | FALL & WINTER SOUP ...
Combine chicken breasts, onion, garlic, tomatoes, north, salt, pepper, and green chili in your crockpot. Cook on high for 6 hours, then low until ready to serve. In each bowl, place a layer of cheese (whichever kind you like best–I love both of them!), then spoon the soup on top. Sprinkle with tortilla strips, cilantro, and avocado. Serves 6.
From oldsaltfarm.com


WORLDS BEST CHICKEN TORTILLA SOUP RECIPES ALL YOU NEED IS …
WORLDS BEST CHICKEN TORTILLA SOUP RECIPES ITALIAN CHICKEN SOUP - THE PIONEER WOMAN – RECIPES ... WARNING: I’m afraid I’m going to be obsessed with soup this fall. I apologize in advance. Provided by Ree Drummond. Categories main dish poultry soup. Total Time 1 hours 50 minutes. Prep Time 20 minutes. Cook Time 1 hours 30 minutes. Yield 8 …
From stevehacks.com


CHICKEN TORTILLA SOUP - BELLE VIE
Heat the olive oil in a large, at least 5 qt, pan over medium-high heat. Add the onions and cook until translucent, 2-3 minutes. Stir in the bell peppers, and cook until they begin to slightly soften. Add the chicken, remaining cumin, chili powder, garlic powder, cayenne, and salt. Cook for 2-3 minutes.
From thebellevieblog.com


SLOW COOKER CHIPOTLE CHICKEN TORTILLA SOUP WITH SALTY LIME ...
This Slow Cooker Chipotle Chicken Tortilla Soup with Salty Lime Chips is the perfect bowl to warm up to on cold fall and winter days. Made with fire-roasted tomatoes, poblano peppers, smoky chipotle peppers, and shredded chicken, it’s hearty but healthy and so delicious. Top each bowl of tortilla soup with homemade salty lime chips, plenty of cheddar, fresh …
From halfbakedharvest.com


CHICKEN TORTILLA SOUP MEAL KIT DELIVERY | GOODFOOD
Cook & shred the chicken Preheat the oven to 450°F. In a large, high-sided pan, heat a drizzle of oil on medium-high. Pat the chicken* dry with paper towel; season with ⅓ of the spices and S&P. Cook, partially covered, 4 to 8 min. per side, until cooked through. Transfer to a medium bowl, leaving any browned bits in the pan. Reserve the pan.
From makegoodfood.ca


FALL CHICKEN TORTILLA SOUP RECIPE - FOOD.COM | RECIPE ...
Fall Chicken Tortilla Soup Recipe - Food.com. 112 ratings · 55 minutes · Gluten free · Serves 6-8. Nancarrow Brown. 2k followers. Crockpot Recipes. Soup Recipes. Chicken Recipes. Chicken Soups. Milk Recipes. Cookbook Recipes. Rotisserie Chicken. Free Recipes. Food Cakes. More information.... Ingredients. Meat. 4 Chicken breast, large cooked halves. …
From pinterest.com


FALL TABLESCAPE WITH GREENERY AND THE BEST CHICKEN ...
Place chicken in the bottom of the crock pot; it can be frozen. Dump the rest of the ingredients on top and cook on low for 6 to 8 hours. Shred chicken once tender and serve. Chicken Tortilla Soup 4 cups (or however much is remaining) chicken mixture 2 32 oz. boxes chicken broth 2 cans corn, drained 3 handfuls cilantro, chopped 4 cans Rotel
From kelleynan.com


CHICKEN TORTILLA SOUP - GRANDPA SHORTER'S GIFTS
Soups are always a go-to for me in the fall. This Chicken Tortilla Soup recipe that I adapted from the Pioneer Women is sure to get you in the fall mood! Ingredients: 2 whole boneless, skinless chicken breasts 1 tbsp olive oil Cajun seasoning to taste 1 cup of diced onions ¾ cup each of red and green pepper 2 cloves of garlic 1 (10 oz.) can of Ro-Tel tomatoes and …
From grandpashorters.com


CHICKEN TORTILLA SOUP - PIQUANT POST
The saltiness of the chicken (especially if using rotisserie chicken) and the broth will vary. Adjust to taste.. This soup will freeze well for up to 6 months. You can also use an air fryer to crisp the tortilla strips to cut down on the amount of oil in this dish. Or if you’re in a hurry, just use crumbled tortilla chips!
From piquantpost.com


FALL CHICKEN TORTILLA SOUP RECIPE - FOOD.COM | RECIPE ...
This tortilla soup recipe is jam packed with flavor, topped with fresh avocado and cheese. Find this Pin and more on Mexican Fiesta by Food.com. Ingredients Meat 4 Chicken breast, large cooked halves Produce 1 Avocado 3 Bay leaves 1/2 cup Cilantro 6 Garlic cloves 1 Onion, medium 1 (28 ounce) can Tomatoes Canned Goods 6 cups Chicken stock
From pinterest.com


CHICKEN TORTILLA SOUP RECIPE - LIFEMADEDELICIOUS.CA
Steps. 1. In 3-quart saucepan, heat broth, salsa and chicken to boiling over medium-high heat, stirring occasionally. 2. Meanwhile, divide crushed chips among 6 serving bowls. Spoon hot soup over chips, then top with avocado, …
From lifemadedelicious.ca


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