Best Best Ever Chicken Tortilla Soup Recipes

The Best Chicken Tortilla Soup Ever image

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:

Best Ever Chicken Tortilla Soup image

Provided by Deni Elwood

Time 2h15m

Number Of Ingredients 14

1 lb boneless skinless chicken breasts
1 box chicken stock or broth (32 oz)
1 can(s) ranch style beans (15 oz)
1 can(s) black beans, drained and rinsed (15 oz)
1 can(s) Mexi-corn, drained (11 oz)
1 can(s) mild green chiles (4 oz)
4 oz cream cheese, room temp
1 c shredded Pepper Jack cheese
2 Tbsp ground cumin
1 tsp cayenne pepper
salt and pepper, to taste
chopped green onions for garnish
tortilla chips, for garnish and thickening
shredded Pepper Jack cheese, for garnish

Steps:

1. Season chicken with salt, pepper, garlic salt, and cumin. Cook in a frying pan with a splash of olive oil over medium heat. Turn as it browns. Cook through and then remove from heat.
2. In a soup pot or crock pot add broth, drained beans, drained Mexi-corn, room temp cream cheese, and chiles. Season with cumin, cayenne pepper, salt and pepper and bring to a boil.
3. Shred cooled chicken or cube. Add to the soup pot. Add shredded Pepper Jack cheese; season with salt and pepper to taste. Simmer for at least 2 hours for a great blending of flavors. I simmer mine for 4-8 hours.
4. Chop the green onions, shred the Pepper Jack cheese. Sprinkle some crushed tortilla chips, then shredded cheese and onions on top of soup when serving.

Absolute Best Chicken Tortilla Soup Ever image

Provided by Buglets Mom

Time 55m

Yield 6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 large onion, chopped
2 medium carrots, finely chopped
2 tablespoons minced garlic
3 cups reduced-sodium chicken broth
1 (14 ounce) can diced tomatoes, undrained
1 cup picante sauce
1 (15 ounce) can ranch style beans, undrained
1 (15 ounce) can black beans, rinsed and drained
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried oregano leaves
1/2 teaspoon chili powder
1/8 teaspoon paprika
2 cups chopped cooked chicken breasts
1/4 cup chopped fresh cilantro
tortilla chips
cubed avocado
shredded cheddar cheese

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

Best Ever Chicken Tortilla Soup image

Provided by Carla Niemeyer- Smith

Number Of Ingredients 14

3 1/2 c chicken broth
2 chicken breasts, whole
1/2 c chopped onion
1/2 Tbsp ground cumin
1 clove garlic, minced
1 Tbsp cooking oil
1 can(s) diced tomatoes (16 oz)
1 can(s) tomato sauce (8 oz)
1 can(s) diced green chili peppers (4 oz)
1/4 c chopped fresh cilantro or parsley
1 Tbsp fresh oregano, or 1 tsp. dried oregano
1 can(s) pinto beans (16 oz)
1 c frozen corn
salt and pepper, to taste

Steps:

1. Cook chicken breasts. Remove bones and shred/finely chop.
2. Place chicken broth and chicken in medium to a large soup pot along with the chopped onions, cilantro, and minced garlic.
3. Add diced tomatoes, tomato sauce, diced green chili peppers, and pinto beans.
4. Add cumin, oregano, salt (about 1 tsp), and pepper (about 1/2 tsp).
5. Bring to a boil and reduce heat. Simmer uncovered for 20 minutes.
6. Add 1 cup of corn.
7. Heat until corn is heated. This can all be done in the Crock Pot as well.
8. Serve with optional garnishes of shredded cheese, sour cream, guacamole, and tortilla chips.