Best Sedona White Chicken Tortilla Soup Recipes

CHICKEN TORTILLA SOUP I

Chicken Tortilla Soup I image

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

Ingredients

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

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

SEDONA WHITE CHICKEN TORTILLA SOUP

Sedona White Chicken Tortilla Soup image

I've looked for a delicious tortilla soup for years, and this is it! (Adapted from a copy cat recipe from California Pizza Kitchen.) Enjoy!

Provided by Jennifer Petrouske @Jennybeedot

Categories Chicken Soups

Number Of Ingredients 17

Ingredients

3 tablespoon(s) olive oil
2 - corn tortillas, cut into 1" squares
2 clove(s) garlic, minced
2 tablespoon(s) minced white onion
1 teaspoon(s) minced jalapeno
2 cup(s) white shoe peg corn
2 cup(s) chopped fresh tomatoes (i used pico de gallo)
1/3 cup(s) tomato paste
1 teaspoon(s) kosher salt
1 teaspoon(s) lime juice (fresh)
1/8 teaspoon(s) white ground pepper
1/2 teaspoon(s) chili powder
4 cup(s) fresh chicken stock
1/2 cup(s) sharp cheddar cheese
5 tablespoon(s) sour cream
1/2 cup(s) chopped cilantro
1 cup(s) cooked chicken, shredded

Steps:

Fry tortilla squares in oil, and add garlic, onion and jalapeno. Cook until onion is clear. Add corn, tomatoes, tomato paste, spices, and chicken stock. Bring to simmer, and cook for 5 minutes.
Remove from heat and use an emulsion blender to blend all together.
Put shredded chicken in bowl, and add soup and garnishes on top.
Garnish with cheddar, sour cream, cilantro, and tortilla chips if desired.