Best Quick Chicken Tortilla Soup Recipes

QUICK AND EASY CHICKEN TORTILLA SOUP

Quick and Easy Chicken Tortilla Soup image

A simple, tasty chicken tortilla soup recipe! Serve topped with tortilla chips.

Provided by Brenna

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

Time 50m

Yield 4

Number Of Ingredients 7

Ingredients

olive oil cooking spray
1 pound boneless chicken breast, cut into cubes
2 (14 ounce) cans chicken broth
1 teaspoon ground cumin
2 cups salsa
2 tablespoons lime juice
1 tablespoon chopped fresh cilantro

Steps:

Heat a large pot over medium heat; grease with cooking spray. Add chicken; cook and stir until browned, about 10 minutes. Stir in broth and cumin. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 20 minutes.
Stir salsa, lime juice, and cilantro into the pot; simmer until heated through, 5 to 10 minutes more.

Nutrition Facts : Calories 169 calories, Carbohydrate 10 g, Cholesterol 63.4 mg, Fat 3.2 g, Fiber 2.2 g, Protein 25.1 g, SaturatedFat 0.7 g, Sodium 1764.6 mg, Sugar 5.1 g

CHICKEN TORTILLA SOUP (QUICK)

Chicken Tortilla Soup (Quick) image

This soup is quick but tastes like it took hours to make.Please take time to rate this recipe. I really would like to know what you think.

Provided by lik2fish

Categories One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

2 cooked chicken breasts (cubed)
1 (14 3/4 ounce) can creamed corn
2 (14 1/2 ounce) cans chicken broth
2 (15 ounce) cans black beans
1 (10 ounce) can rotel diced tomatoes with mild green chilies

Steps:

Put chicken, corn, chicken broth, black beans, and diced tomatoes in large sauce pan.
Simmer on medium heat until chicken is is heated.
Serve with tortillas on the side.

QUICK CHICKEN TORTILLA SOUP

Quick Chicken Tortilla Soup image

Make and share this Quick Chicken Tortilla Soup recipe from Food.com.

Provided by KelBel

Categories Chicken Breast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (15 ounce) can black beans, drained and rinsed
1 (10 ounce) jar salsa
1 1/2 cups diced cooked chicken breasts
1 cup instant rice
1 cup crushed tortilla chips
sour cream
shredded cheddar cheese
sliced avocado
sliced black olives
cilantro

Steps:

Open the cans of corn, chicken broth, black beans, and salsa.
Pour everything into a large saucepan or stock pot.
Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes.
Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.

Nutrition Facts : Calories 471, Fat 8.7, SaturatedFat 2, Cholesterol 44.1, Sodium 1527.2, Carbohydrate 67.9, Fiber 10.8, Sugar 5.5, Protein 33.3

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