Best Absolute Best Chicken Tortilla Soup Ever Recipes
BEST CHICKEN TORTILLA SOUP
Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. -Kathy Averbeck, Dousman, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 3-1/2 cups.
Number Of Ingredients 21
Steps:
- Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.
Nutrition Facts : Calories 284 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 617mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 5g fiber), Protein 18g protein.
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
THE BEST CHICKEN TORTILLA SOUP EVER
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
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.
CHICKEN TORTILLA SOUP I
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
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
ABSOLUTE BEST CHICKEN TORTILLA SOUP EVER
I got this recipe from a website for which I've long since lost the address. I wish I could credit the author, because this is truly an amazing soup! I'd recommend not skipping the avocados--they are what puts it over the top, in my opinion.
Provided by Buglets Mom
Categories Chicken Breast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil in a Dutch oven over medium heat.
- Add onion, carrots and garlic. Cook until onion is tender, about 6 minutes.
- Increase heat to high and add broth, tomatoes, picante sauce, beans, corn and spices.
- Bring to a boil. Reduce heat, cover, and simmer 30 minutes.
- Add chicken and cilantro. Cook until thoroughly heated.
- Ladle into soup bowls and top with tortilla chips, cubed avocados, and cheese.
Nutrition Facts : Calories 323.6, Fat 9.8, SaturatedFat 2, Cholesterol 39.2, Sodium 491.8, Carbohydrate 36.7, Fiber 9.7, Sugar 6, Protein 25.3
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #soups-stews #beans #poultry #american #southwestern-united-states #tex-mex #chicken #meat #chicken-breasts
You'll also love
The Classic Chicken Tortilla Soup
This recipe is a classic chicken tortilla soup recipe that is loved by all. It is easy to make and requires minimal ingredients.Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 rotisserie chicken, shredded
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
- Sour cream, avocado and tortilla chips, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion, garlic, and jalapeño and cook until softened, about 5 minutes.
- Add the diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Add the shredded chicken and cilantro and cook for an additional 10 minutes.
- Serve with lime wedges, sour cream, avocado, and tortilla chips.
Creamy Chicken Tortilla Soup
This recipe is perfect for those who love creamy soups. It is full of flavor and has a silky texture that will melt in your mouth.Ingredients
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 can diced tomatoes
- 4 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 rotisserie chicken, shredded
- 1 cup heavy cream
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
- sour cream, avocado, and tortilla chips, for serving
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the onion, garlic, and jalapeño and cook until softened, about 5 minutes.
- Add the diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Add the shredded chicken and cook for an additional 10 minutes.
- Stir in the heavy cream and cilantro and heat through for an additional 5 minutes.
- Serve with lime wedges, sour cream, avocado, and tortilla chips.
Vegan Chicken Tortilla Soup
This recipe is perfect for those who are vegan or those who want to try something new. It is full of flavor and has all the ingredients you need to make a perfect vegan chicken tortilla soup.Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 poblano pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 4 cups vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 package vegan chicken strips
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
- avocado and tortilla chips, for serving
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, garlic, poblano pepper, and red bell pepper and cook until softened, about 5 minutes.
- Add the vegetable broth, chili powder, cumin, salt, and black pepper and bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Add the black beans, diced tomatoes, and vegan chicken strips and cook for an additional 10 minutes.
- Stir in the cilantro and heat through for an additional 5 minutes.
- Serve with lime wedges, avocado, and tortilla chips.