ROTISSERIE CHICKEN TORTILLA SOUP; 30-MINUTE MEAL
Make a flavorful cheesy chicken tortilla soup using a rotisserie chicken and have dinner ready to eat in as little as 30-minutes.
Provided by jettskitchen.com
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- First preheat your oven to 425 degrees Fahrenheight. Slice tortillas into 1/2-inch strips. Place cut strips on a baking sheet in a single layer making sure none are touching. While making the soup bake tortilla strips for about 10 minutes or until crispy.
- In a large pot add onion and spices and a splash of chicken broth and saute for about 1 minute on high heat. Add garlic and stir for about 30 seconds or just until you can smell the garlicy aroma.Add corn, black beans, diced tomatoes, green chiles the remaining broth and diced or shredded chicken to pot and cook on high until mixture begins to boil then turn heat to simmer.Dish up the hot soup into individual serving bowls, top with freshly grated cheese, a few baked corn tortilla strips and garnish with sour cream and sliced or diced avocado if desired.Serve this rotisserie chicken tortilla soup in these traditional Mexican clay soup bowls and enjoy!
ROTISSERIE CHICKEN TORTILLA SOUP
Chilly weather chicken tortilla soup made with rotisserie chicken.
Provided by Suellen Maggard
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
- Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
- Bake in the preheated oven until golden brown, about 5 minutes.
- Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 27.9 g, Cholesterol 69.5 mg, Fat 13 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 3.4 g, Sodium 1398 mg, Sugar 3.2 g
CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
- Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
- Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
- For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
- For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.
SOUTHWESTERN CHICKEN TORTILLA SOUP
Steps:
- In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top with tortilla chips and cheese.
Nutrition Facts :
ROTISSERIE CHICKEN TORTILLA SOUP
I wanted a simplified version of this yummy soup and realized the easiest thing would be to cut out cooking the chicken plus the flavor from the rotisserie really adds to the soup. Leftover chicken or boneless skinless chicken breasts work just fine though!
Provided by startnover
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Boil broth, add onions, garlic, peppercorns, chicken, green chilies, tomato, thyme, cumin and salt.
- Simmer for 20 minute.
- Add lime juice and simmer 10 more minutes. Add cilantro just before serving.
- Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.
Nutrition Facts : Calories 350.8, Fat 16.6, SaturatedFat 4.6, Cholesterol 87.7, Sodium 1581.1, Carbohydrate 10, Fiber 1.3, Sugar 4.9, Protein 38.5
SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP
Pick a rotisserie chicken that has been rubbed in barbecue spices or other aromatics to add extra flavor to this easy soup.
Provided by norasingley
Categories < 30 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
- Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.
Nutrition Facts : Calories 1038.5, Fat 69.4, SaturatedFat 22.2, Cholesterol 261.5, Sodium 436.9, Carbohydrate 31.2, Fiber 8, Sugar 4.2, Protein 73.7
CHICKEN TORTILLA SOUP I
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
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
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