Best Best Tortilla Soup Recipes

THE WORLD'S BEST TORTILLA SOUP

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.

THE BEST CHICKEN TORTILLA SOUP

Steps:

• Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
• Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
• Enjoy!
• If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
• Simmer for at least an hour so that the flavors mix together.

THE BEST CHICKEN TORTILLA SOUP EVER

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.

BEST CHICKEN TORTILLA SOUP

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.

BEST EVER CHICKEN TORTILLA SOUP

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

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.

BEST EVER CHICKEN TORTILLA SOUP

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.

THE EASIEST AND BEST CROCK POT CHICKEN TORTILLA SOUP

Steps:

• Put all ingredients in a crock pot.
• Stir until combined.
• Cover and Cook on High for 3 hours and then reduce heat to low for approximately 3-5 more hours. If the chicken has not seperated on it's own, just give it a few shreds with the fork.
• Serve and Top with Sour Cream.

THE BEST CHICKEN TORTILLA SOUP RECIPE - A SPICY PERSPECTIVE

Steps:

• In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
• Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
• Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
• Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
• Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
• Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.

THE EASIEST AND BEST CHICKEN TORTILLA SOUP

Steps:

• Wash chicken. Place chicken and chicken stock into a 6 or 8 quart stock pot; cover. Bring to a boil over high heat; reduce heat and simmer for 25 to 30 minutes, until chicken is done.
• Remove chicken from pot and place on a cutting board.
• Add pico de gallo salsa, corn, black beans and tortilla chips to the stock pot.
• Dice chicken and add back into soup. Stir well; bring to a boil and simmer, covered, for 10 to 15 minutes. Season to taste with salt & pepper, cumin and chili powder.
• Serve while hot. Also good reheated the next day.
• Garnish with a squeeze of fresh lime and your favorite toppings.

BEST TORTILLA SOUP RECIPE

Steps:

• 1. In a large saucepan combine the chicken breast, broth, and 3 cups water.
• 2. Bring the liquid to boil, and simmer the chicken, covered for 20 minutes or until cooked through.
• 3. Let the chicken cool in the broth. Transfer the chicken to a bowl reserving the broth. Discard the skin and bones. Shred the meat.
• 4. In a heavy skillet cook the onion and the garlic in 2-tbsp of oil over medium heat, stirring, until the onion is golden.
• 5. In a blender or food processor puree the mixture with the tomatoes. Stir the puree into the reserved broth with the lime juice and the peppers. Simmer the soup for 5 minutes.
• 6. Meanwhile, in the cleaned skillet, heat ¼ inch of the additional oil over medium-high heat until it is hot but not smoking.
• 7. Fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp. Transfer them as they are fried with a slotted spoon to paper towels. Add the shredded chicken and the tortilla strips to the soup.
• 8. Simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnishing it with the coriander.

BEST TORTILLA SOUP

Steps:

• Combine chicken broth and pork bits and cook on medium high heat.
• In blender puree: diced tomatos, onion, garlic, cilantro, jalepeno (seeded and de-veined). After pureed, combine with chicken broth.
• Add to pot: diced zuccini, corn, beans*, and break pasta into small bite sized pieces.
• Simmer soup until zuccinni is soft and pork is cooked through.
• Just before eating in individual bowls,top soup with tortilla chips, small handful of cheese, and squeeze half a lime.