Best Wylers Easy Chicken Tortilla Soup Recipes

EASY CHICKEN TORTILLA SOUP

Easy Chicken Tortilla Soup image

This recipe for Easy Chicken Tortilla Soup is a simple 5-ingredient meal that my whole family loves. Great for a quick meal for the busy holiday season.

Provided by Sandra

Time 30m

Number Of Ingredients 7

Ingredients

32 ounces Imagine® Organic Chicken Broth
2/3 cup Great Value Ranch Dressing
2 cup shredded Rotisserie Chicken
2 14.5 ounce cans Great Value Diced Tomatoes with Green Chiles
1 package Great Value Mild Taco Seasoning
1 14 ounce package frozen corn mix (Southwestern blend)
Optional topping: crunchy tortilla strips

Steps:

Add all of the ingredients into a pot and place over medium-high heat and allow to come to a slow boil.
Reduce heat to low. Cover partially with a lid and cook for 20 minutes.
For the last 5 minutes of cooking time remove the lid and allow it to continue to simmer. Remove from heat and let it sit off the heat for 5 minutes before serving. This will allow it to thicken up and cool off a bit.

Nutrition Facts : Calories 140 kcal, Carbohydrate 4 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 16 mg, Sodium 996 mg, Sugar 1 g, ServingSize 1 serving

CHEESY CHICKEN TORTILLA SOUP

Cheesy Chicken Tortilla Soup image

This is Ali's all-time favorite soup, and it's delicious! This was the first dish she cooked for date night. Tortilla soup is fortified with spices and herbs. It is also thickened with tortillas, which is a great technique to know. Techniques for soup thickening vary from roux, to rice, to this technique of using tortillas. Still other soups are thickened with bread or potato, but the tortillas give it a full mouthfeel. It's a great cooking lesson that yields a delicious dish.

Provided by Jet Tila

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 cup (160 g) diced yellow or white onion
1 cup (120 g) diced carrot
1 cup (100 g) diced celery
2 tablespoons (30 ml) olive oil, plus more if needed
2 cloves garlic, minced
1 tablespoon (8 g) ancho chile powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper, or to taste
4 cups (960 ml) chicken stock, homemade or store-bought
1 teaspoon kosher salt, or to taste
2 corn tortillas, plus 3 more, thinly sliced and deep-fried for garnish
1 cup (140 g) shredded roasted chicken breast
2 to 3 tablespoons (30 to 45 ml) fresh lime juice
1/2 cup (20 g) chopped cilantro
1 avocado, pitted, peeled and diced, for garnish
1 cup (120 g) shredded Mexican cheese blend or cheddar cheese, for garnish
1 lime, cut into wedges, for garnish

Steps:

In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
Add the roasted chicken to the soup and let simmer for 5 more minutes.
Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.