SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.3/5)
Provided by MichaelH
Number Of Ingredients 10
Steps:
- 1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker. 2. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. 3. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired. * Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.
MEXICAN CHICKEN TORTILLA SOUP
Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. Top with sour cream, lime juice, chopped fresh cilantro, and shredded Monterey Jack cheese, if desired.
Provided by Chef Dra
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 14
Steps:
- Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
- Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
- Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
- Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
- Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
- Ladle soup into bowls and top with tortilla strips.
Nutrition Facts : Calories 305.5 calories, Carbohydrate 18.3 g, Cholesterol 70.4 mg, Fat 16.3 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 3.5 g, Sodium 441.8 mg, Sugar 3.9 g
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
HERDEZ® RED GUAJILLO CHILE CHICKEN TORTILLA SOUP RECIPE - (4.7/5)
Provided by carvalhohm
Number Of Ingredients 12
Steps:
- Heat olive oil in a non-stick skillet over medium heat. Add onions; cook and stir until onions begin to soften, about 5 minutes. Stir in chicken and continue cooking and stirring, about 5 more minutes. Place a large soup pot on the stove and add chicken and onion mixture, chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V-8 juice. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Ten minutes before soup is ready, lay tortilla strips on a baking sheet and bake in pre-heated oven for 10 minutes, or until nice and crispy. Ladle soup into bowls, add additional toppings if desired, and add a few tortilla strips. Cook's Notes: For a less spicy soup, only use half the jar of red guajillo chile sauce, or add to taste. For additional seasoning, add more chicken bouillon or other seasonings such as cumin, chili powder, salt, or pepper if desired.
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