Chicken Tortilla Soup Recipe

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Listing Results Chicken Tortilla Soup Recipe

4 hours ago 1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon dried oregano 1 (28 ounce) can crushed …

Rating: 5/5(2K)
Calories: 377 per serving

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3 hours ago Tortilla Soup Recipes; Chicken Tortilla Soup; Chicken Tortilla Soup. Rating: 4.65 stars. 127 Ratings. 5 star values: 96 ; 4 star values: 21 ; 3 …

Rating: 5/5(127)
Total Time: 20 mins
Servings: 6
Calories: 195 per serving
1. Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
2. Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

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4 hours ago cup non-fat tortilla chips (optional) DIRECTIONS Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. Add all …

Rating: 5/5(271)
Total Time: 1 hr 15 mins
Category: Chicken Breast
Calories: 163 per serving
1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
2. Add all the rest of the ingredients to the large pot and bring to a boil.
3. After about 15 minutes, remove the chicken breasts and shred.
4. (Two forks work well to pull the chicken apart!).

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9 hours ago Add the chopped chicken about 5 minutes before done. Taste and season with kosher salt and freshly ground black pepper. When the soup is …

Rating: 4.6/5(25)
Occupation: Cookbook Author And Photographer
Cuisine: Mexican, Tex-Mex, American
Total Time: 1 hr 5 mins

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7 hours ago 1 rotisserie chicken, shredded, skin removed 1/4 cup minced fresh cilantro 2 teaspoons lime juice 1/4 teaspoon salt 1/4 teaspoon pepper Crushed tortilla chips Shredded …

Rating: 5/5(21)
Total Time: 30 mins
Category: Dinner, Lunch
Calories: 200 per serving
1. In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes.
2. Add chiles, garlic, jalapeno and cumin; cook 1 minute.
3. Stir in tomato sauce, tomatoes and broth.
4. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes.

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7 hours ago How To Make Chicken Tortilla Soup: Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender. …

Rating: 5/5(29)
Total Time: 45 mins
Category: Easy
Calories: 540 per serving
1. Preheat a pan with 1/4 cup oil over medium-high heat. Cut tortillas into thin strips and fry them in batches in the hot oil until crisp. Remove from the pan and allow them to drain on a paper towel. Repeat with remaining tortilla strips, adding more oil as needed then set aside.
2. Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.

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5 hours ago Add tortilla strips in small batches and fry until crisp. Drain and salt. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is …

Rating: 5/5(280)
Total Time: 40 mins
Category: Chicken, Main Course, Soup
Calories: 278 per serving
1. Heat ¼ cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
2. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
3. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
4. Remove chicken and shred. Add back to the pot and simmer for 3 minutes.

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5 hours ago Put the chicken, the beef bones if you’re using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a …

Rating: 5/5
Servings: 4-6
Cuisine: Southwestern
Total Time: 1 hr 30 mins
1. Put the chicken, the beef bones if you’re using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
2. Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they’re still warm.
3. When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it’s cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
4. While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.

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2 hours ago Place chicken breasts on a baking sheet. Bake for 20 to 25 minutes, or until chicken is done. Use two forks to shred chicken. Set aside. Heat 1 tablespoon olive oil in a pot …

Rating: 4.5/5(6)
Category: Main Dish, Soup
Servings: 8
Total Time: 1 hr 40 mins
1. Preheat the oven to 375˚. Mix cumin, chili pepper, garlic powder, and salt.
2. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides.
3. Set aside the rest of the spice mix. Place chicken breasts on a baking sheet.
4. Bake for 20 to 25 minutes, or until chicken is done.

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7 hours ago Steps. In 3-quart saucepan, mix beans, broth, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce …

Rating: 4.5/5(37)
Category: Entree
Cuisine: Southwestern
Total Time: 25 mins
1. In 3-quart saucepan, mix beans, broth, tomatoes, chicken and taco seasoning mix. Heat to boiling over medium-high heat. Cover; reduce heat to low. Cook 10 minutes, stirring occasionally to blend flavors.
2. Serve with cheese and tortilla chips.

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9 hours ago Chicken Tortilla Soup Recipe Step by Step Add 8 cups of water to a pot Add two garlic cloves 1 hand full of cilantro 1/4 onion 1/2 tablespoon of salt 4 Chicken quarters or 1 chicken breast Set to boil for 20 minutes or until the chicken is cook. If you cook in Instant Pot use the poultry button option.

Cuisine: Mexican
Category: Soup

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2 hours ago Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a …

Rating: 4.4/5(34)
Calories: 561 per serving

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5 hours ago In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, …

Rating: 5/5(59)
Calories: 331 per serving
1. In a large slow cooker, combine chicken, black beans, corn, peppers, onion, fire-roasted tomatoes, cilantro, garlic, cumin, chili powder, salt, and chicken broth.
2. Cover and cook on low until chicken is cooked and falling apart, 5 to 6 hours.
3. Shred chicken with a fork, then top soup with Monterey Jack and cover to let melt, 5 minutes more.
4. Meanwhile, make tortilla crisps: In a large skillet over medium heat, heat oil.

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2 hours ago Bring to a boil and add the chicken breast. Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, …

Rating: 4.3/5(17)
Total Time: 50 mins
Servings: 4
Calories: 371 per serving
1. Roast the tomatoes in the oven at 400F for 20 minutes or so.
2. Saute 1.5 roughly chopped onions and 3 whole, peeled garlic cloves in a dollop of oil over medium heat. When the onion starts to turn brown (approx. 6-8 minutes) add the mixture to a blender or food processor along with the roasted tomatoes and a single chipotle. Combine well.
3. Saute the tomato-onion blender mixture in a dollop of oil over medium heat for a few minutes. Add 8 cups of broth along with 1/2 teaspoon of salt and some freshly cracked pepper.
4. Bring to a boil and add the chicken breast. Reduce heat to a simmer and let the chicken simmer in the broth until cooked all the way through and the center is no longer pink, approx. 15-20 minutes.

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6 hours ago Next, add in the green chilies, taco seasoning packet, chicken broth, black beans, navy beans, corn, and the chicken. Bring to a boil. Reduce heat and allow the soup to …

Rating: 4.6/5(10)
Total Time: 30 mins
Category: Copycat Recipes, Soup
Calories: 564 per serving
1. In a large pot, saute the onions in olive oil and cook until translucent.
2. Next, add in the green chilies, taco seasoning packet, chicken broth, black beans, navy beans, corn, and the chicken. Bring to a boil.
3. Reduce heat and allow the soup to simmer for 10 to 15 minutes. Add in the heavy cream, heat for five more minutes, and serve with tortilla chips, shredded cheese and all your favorite toppings.

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7 hours ago The best meals are the ones that take little effort while still earning that homemade label, and this Slow-Cooker Chicken Tortilla Soup is the …

Rating: 4.5/5(83)
Category: Entree
Cuisine: Mexican
Total Time: 4 hrs 45 mins
1. Spray 5- to 6-quart slow cooker with cooking spray. Add broth, tomatoes, corn, enchilada sauce, onions, green chiles, cumin and chili powder to slow cooker; stir to combine. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken to skillet; sprinkle with pepper. Cook 4 to 6 minutes, turning once, until browned on both sides. Place chicken in slow cooker.
2. Cover; cook on Low heat setting 3 1/2 to 4 1/2 hours or until chicken is cooked through (at least 165°F in center). Remove chicken from slow cooker to plate; shred using 2 forks. Return chicken to slow cooker. Stir in cilantro. Top each serving with crushed tortilla chips and sour cream.

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6 hours ago Chicken Tortilla Soup starts with onions, bell pepper, and corn tortillas simmered in chicken stock and blended with spices like cumin and chili powder. This soup is a knock-off …

Rating: 4.5/5(171)
Servings: 6
Cuisine: Mexican
Total Time: 30 mins
1. Heat olive oil and butter in large pot over medium heat. Add onions, garlic and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 10-15 minutes.
2. Add cut corn tortillas, chili powder and cumin; continue to cook, stirring occasionally, a few minutes more. Add chicken stock, salt and cayenne pepper (if adding) and bring to a boil. Turn heat down to low and simmer for about 20 minutes.
3. Remove the soup from the heat and puree until completely smooth. An immersion blender is easiest for this or blend in batches in your blender. Stir in chicken, then ladle soup into bowls and garnish.

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4 hours ago Preparation. 1) Add the oil to a large soup pot and preheat it over medium-high heat, season the chicken with salt and pepper and sear it on all sides until golden brown. Remove them onto a …

Servings: 4-6
1. Add the oil to a large soup pot and preheat it over medium-high heat, season the chicken with salt and pepper and sear it on all sides until golden brown. Remove them onto a plate and set aside.
2. Add another tablespoon or so of vegetable oil and add the chopped onion, garlic, bell pepper and jalapeno, cook them for about 5 to 6 minutes or until they start to cook down.
3. Add the chili powder, cumin and oregano along with the tomato paste, cook them stirring for 30 seconds.
4. Add the canned tomatoes, black beans and chicken stock and bring to a boil. Add the chicken back in and lower the heat to medium. Cook for about 45 minutes.

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4 hours ago How to Make Chicken Tortilla Soup Sauté the onion and jalapeño in an oiled Dutch oven, then add the diced garlic and continue cooking until fragrant. Add the chicken …

Rating: 4.5/5(551)
Calories: 737 per serving
Category: Soup
1. Preheat oven to 375F and line a baking sheet with a Silpat or foil to save cleanup time.
2. Loosely scatter the tortilla strips, evenly drizzle with olive oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 minutes, or until crisp and lightly golden brown; set aside.
3. While strips bake, begin making the soup.
4. To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm.

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5 hours ago Restrictions apply. In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent. Add tomatoes, green chiles, black beans, …

Rating: 98%(635)
Calories: 1290 per serving
Category: Lunch
1. In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent.
2. Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
3. Add broth, stir and bring to a simmer.
4. Add chicken and allow to heat through.

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8 hours ago Instructions. In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes. Stir in chicken broth, …

Rating: 5/5(129)
Calories: 399 per serving
Category: Main Course, Soup
1. In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
2. Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
3. Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
4. Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.

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Just Now Chicken Tortilla Soup is a hearty Mexican soup that really warms the soul. Topped with fried tortilla chips, its packed with flavour and will be a …

Rating: 5/5(3)
Total Time: 40 mins
Category: Soup
Calories: 79 per serving
1. Heat olive oil in a dutch oven and add onions, garlic and jalapeno. Saute till the onions are soft.
2. Add all the other ingredients except black beans to the pot and stir to mix. Bring this to a boil and simmer for 15 minutes.
3. Add the black beans and simmer for 3 more minutes. Serve hot topped with tortilla chips and your favourite toppings.

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2 hours ago Quick and easy Chicken Tortilla Soup! Bursting with flavor and always sure to satisfy! Made with tender rotisserie chicken, hearty black beans, nutritious vegetables, and a …

Rating: 5/5(10)
Total Time: 35 mins
Category: Soup
Calories: 406 per serving
1. Heat olive oil in a large pot over medium-high heat. Add onion and jalapeno and saute until nearly soft, about 6 - 7 minutes.
2. Add garlic, chili powder and cumin and saute 1 minute.
3. Pour in chicken broth, tomato sauce, diced tomatoes and corn. Bring mixture to a simmer, then reduce heat to medium, cover and let simmer 5 - 10 minutes.
4. Stir in chicken, black beans, cilantro and lime. Season soup with salt and pepper as needed.

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Just Now Blend together the roasted tomatoes, garlic cloves, onion and ancho chili. Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil. Let …

Rating: 4.2/5(99)
Total Time: 40 mins
Category: Main Course, Soup
Calories: 372 per serving
1. Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
2. Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
3. Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
4. Let simmer for 25 minutes.

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1 hours ago For the tortilla strips: 1 Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes. 2 Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside.

Rating: 5/5(61)
Category: Soup, Weeknight Dinner

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4 hours ago How to make chicken tortilla soup. Begin by heating the oil and butter in a large soup pot over medium heat. Add the onions, garlic, and green pepper. Cook, stirring …

Cuisine: Mexican, Tex-Mex
Category: Soups
Servings: 6
Calories: 293 per serving
1. In a large pot, heat the oil and butter over medium heat. Add the onions, garlic, and green pepper and cook, stirring occasionally, until tender and just starting to brown, about 15 minutes. (Turn the heat to medium-low if the mixture is browning too quickly.)
2. Add the flour and cook, stirring constantly, for 1 minute. Add the chicken broth, cut tortillas, cumin, chili powder, salt, and cayenne and bring to a boil. Turn the heat down to low and simmer, uncovered, for 15 minutes.
3. Remove the pot from the heat, then use a handheld immersion blender to purée the soup until completely smooth. (Alternatively, let the soup cool slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender top and cover with a dish towel to avoid splatters.) Taste and adjust seasoning, if necessary. Stir in the chicken, if using, then ladle the soup into bowls and serve with optional additions.
4. Note: I usually use leftover or rotisserie chicken for this soup, but if you want to cook the chicken from scratch, you’ll need two bone‑in chicken breasts. Preheat the oven to 425°F and set an oven rack in the middle position. Place the chicken breasts on an aluminum foil–lined baking sheet, season with salt and pepper, and cook for 35 to 40 minutes, or until the chicken is cooked through. Let cool, then pull the meat off the bone and cut into bite-sized pieces.

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6 hours ago Step 5. Remove bay leaf, pour soup into bowls, and top with crushed tortilla chips for everyone to stir in on their own. Serve with desired …

Rating: 3.6/5(17)
Total Time: 30 mins
Servings: 4-6

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7 hours ago Directions. Instructions Checklist. Step 1. In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until onions are soft and translucent, …

Servings: 4
Total Time: 30 mins
1. In a stockpot, heat the olive oil over medium-high heat. Stir in the onion and garlic and cook until onions are soft and translucent, about 3 minutes.
2. Stir in canned tomatoes (including the juice), chicken stock, ground cumin, smoked paprika, ground oregano and cooked chicken. Bring to a gentle boil, and then reduce heat and simmer for 5 minutes.
3. Season with salt and pepper to taste and top with tortilla strips and cilantro. Serve with lime wedges.

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7 hours ago Step 1: Heat oil in a large soup pot over medium heat. Add onion and cook until soft and translucent, 3 to 5 minutes. Add garlic and jalapeño and cook an additional minute. 2.

Rating: 84%(122)
Category: Dinner
Cuisine: Mexican

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1 hours ago Use 3 cups of shredded chicken. Homemade Crunchy Tortilla Strips: Cut corn tortilla strips into 1/4-inch thick, 2-inch long pieces. Heat 1/2-cup vegetable oil in a small saute …

Ratings: 555
Calories: 304 per serving
Category: Soup
1. Lightly season chicken breasts on both sides with salt, pepper, and paprika.
2. Heat large saute pan or dutch oven over medium heat.
3. Add 1 tablespoon olive oil, once hot cook the chicken on one side until lightly browned on the surface, 6 to 7 minutes.
4. Flip and cook on the other side until the internal temperature reaches 160°F (71°C), about 5 to 6 minutes.

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2 hours ago Add shredded chicken from one whole roasted or rotisserie chicken to the pot. Mix in the remaining 1 can of cannellini beans and 1 can of black beans, stir to combine. Let …

Rating: 4.8/5(58)
Calories: 64 per serving
Category: Main Dish
1. Heat 1 Tbsp. olive oil in a large pot over medium heat. Add 1 finely chopped medium yellow onion to the pot and sauté with 2 cloves minced garlic (or 2 Tbsp. garlic paste) until the onion softens and becomes translucent.
2. Stir in 2 tsp. cumin, 2 tsp. dried oregano, and 1 tsp. sea salt.
3. Add 2 cans cannellini beans to a blender and puree. Reserve the remaining 1 can cannellini beans to add to the soup later for whole beans. Do not drain beans before blending.
4. Stir the pureed beans into the pot. Add 2 cans diced tomatoes with green chiles, 1 can of cream-style corn, and 1 can of whole kernel corn to the pot. Do not drain any of the cans.

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9 hours ago The BEST slow cooker chicken tortilla soup is filled with chunks of chicken, beans & corn. It is easy to make and full of flavor! A classic and popular soup recipe – this …

Rating: 5/5(38)
Calories: 288 per serving
Category: Main Course, Soup
1. Cook and shred (or cube) chicken.
2. Add all the ingredients, except the cheese, corn tortilla strips and avocados to your crock pot. Cook on low for 8 hours (or high for 3-4 hours).
3. Add cheese just before serving, and top each serving with your favorite toppings (we like corn tortilla strips and avocado).
4. To make homemade corn tortilla strips, slice up corn tortillas with a pizza cutter. Flash Fry in hot oil or bake in the oven at 425 for 8-10 minutes turning halfway through. ENJOY!

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4 hours ago Bring the soup up to a boil, then reduce to a simmer. Cover the pot with a lid, turn the heat all the way down to low, and simmer gently for 15 minutes, until the chicken breast is …

Rating: 5/5(13)
Total Time: 40 mins
Category: Soup
Calories: 415 per serving
1. Heat 1 tablespoon of olive oil in a large soup pot set over medium high heat.
2. Season the chicken breasts generously with salt and pepper, then sear in the pan for about 2-3 minutes on each side, until golden brown on both sides, but not cooked through.
3. Remove the chicken to a plate, then add the chopped onion, 1/8 tsp salt, and the remaining tablespoon of olive oil. Turn the heat down to medium, and cook for about 5 minutes, until the onions have softened.
4. Add the garlic, and cook for 1 minute, until fragrant.

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7 hours ago 1. Heat oven to 400°F. 2. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread onto rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring …

Rating: 4.6/5(367)
Category: Soup Recipes
Servings: 6
Total Time: 45 mins
1. Heat oven to 400°F.
2. Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread onto rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
3. Meanwhile, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
4. Serve topped with cheese and tortilla strips.

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9 hours ago A quick and easy, no-fuss chicken tortilla soup with so many amazing flavors! Fall is one of my favorite seasons. It’s the season of savory …

Rating: 5/5(50)
Estimated Reading Time: 4 mins
Servings: 6

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7 hours ago How to make Chicken Tortilla Soup. Note: you can also use the meat of a rotisserie chicken instead of the breasts. Combine all ingredients in a large pot and stir to …

Rating: 5/5(7)
Total Time: 50 mins
Category: Main Course, Soup
Calories: 390 per serving
1. Note: you can also use the meat of a rotisserie chicken instead of the breasts.
2. Combine all ingredients in a large pot and stir to combine.
3. Cover and simmer over medium low heat for 45 minutes stirring occasionally.
4. Serve topped with crumbled tortilla chips and fresh cilantro.

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1 hours ago Instructions. Preheat oven to 425 degrees F (for tortilla strips). Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add …

Reviews: 38
Total Time: 30 mins
Category: Main Course
1. Preheat oven to 425 degrees F (for tortilla strips).
2. Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.
3. Add all remaining Chicken Tortilla Soup Ingredients (except ADD LATER). Cover soup and bring to a boil then reduce to a simmer over medium-low (or low if your stove runs hot). Simmer 20-25 minutes OR just until chicken is tender enough to shred. Remove chicken and let rest 5 minutes then shred.
4. Add chicken back to pot along with lime juice and cilantro. Taste and season with additional salt/lime juice/cayenne to taste. Stir in additional chicken broth if you would like a less chunky soup.

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7 hours ago Chicken Tortilla Soup Storage. Leftover chicken tortilla soup will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring …

Ratings: 22
Calories: 370 per serving
Category: Dinner, Main Course, Soup
1. Place a large dutch oven or pot over medium high heat and add the olive oil. While that oil is heating, give a quick dice to the yellow onion. Alternatively add a pre-chopped onion (or frozen chopped onion) to the oil once it is hot and shimmering. Saute, stirring occasionally for 3-4 minutes. (While the onion is cooking, open and prepare cans.
2. Add in the garlic and stir for another 30 seconds. Pour in the enchilada sauce, the undrained fire-roasted diced tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and chicken stock or broth. Stir to combine and increase the heat to high. While it's heating through to a boil, add in the cumin, paprika, seasoned salt, pepper, and chili powder. Stir again.
3. Meanwhile, cube the cream cheese into small cubes (it should be very softened -- melt in microwave). Once the soup is boiling, stir in the cream cheese. Let that melt down a bit while you grate the cheddar cheese.
4. Briskly whisk the soup until the cream cheese completely melts into the soup. Stir in the grated cheddar cheese and stir until melted. Stir in the rotisserie chicken.

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6 hours ago Chicken Soup Base (10 cups broth and 4 cups shredded chicken) Coarse salt and ground pepper ; 3 corn tortillas, cut into thin strips ; 1/2 …

Rating: 5/5(102)
Calories: 330 per serving
1. Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
2. Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
3. Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

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5 hours ago Pulse a few times leaving chunks in the soup. Pour the mixture back in the pot and turn it to medium heat. Add the chicken, remaining black beans, corn, broth, water and …

Rating: 4.2/5(219)
Total Time: 42 mins
Category: 50 of The Best Easy Soup Recipes For Families
Calories: 223 per serving
1. Heat the olive oil in a dutch oven over medium heat.
2. Add the onion, carrot, celery, and bell pepper, then turn the heat down to medium low. Allow the veggies to cook until tender, about 10 minutes.
3. Add the garlic powder and taco seasoning as well as the tomatoes, canned tomatoes and green chiles, stirring to combine and allowing to cook for up to 10 minutes.
4. Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth.

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7 hours ago Ingredients in chicken tortilla soup. The secret to packing in tons of flavor in a short amount of time is using lots of spices. From onions, garlic, cumin and oregano to fresh …

Rating: 4/5(56)
Total Time: 1 hr 10 mins
Category: Soup
Calories: 352 per serving
1. Preheat oven to 375°F. Grease a baking sheet with nonstick cooking spray or olive oil.
2. Heat oil in large dutch oven or pot over medium heat. Add diced onions and peppers. Cook, stirring frequently, for about 3 minutes or until onions become translucent.

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Frequently Asked Questions

What is the best Tortilla Soup?

Directions In dutch oven, heat the oil over medium heat. Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes. Add the tomatoes, bringing to a boil. Add cumin, chili powder and bay leaves. Add chicken stock and return to a boil. Reduce heat. Add salt and cayenne and simmer for an additional 30 minutes.

How do you cook chicken tortilla soup in crock pot?

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Preheat oven to 400 degrees F (200 degrees C).

How do you make Chick fil A chicken tortilla soup?

Directions Heat the olive oil in a large pot, add the onions, and cook until translucent. Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken. Bring to a boil, then allow to simmer for several minutes until heated through. Lastly, add the cream and heat for 5-10 more minutes. Submit a Correction

How do you make chicken tortilla soup with spinach?

Directions. Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot,...

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