Best 7 Chicken Or Mushroom Tortilla Soup Recipes

CHICKEN TORTILLA SOUP I

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.

MUSHROOM TORTILLA SOUP

Steps:

• To prepare the mushrooms, you will need about in 1 cup of diced mushrooms (for the soup base) and the rest should be sliced or chopped into bite size pieces. If there are any very small mushrooms you can leave them whole (if you prefer).
• Heat the oil in large soup pot and add the diced mushrooms, let them cook until they release any liquid and then continue cooking until the liquid reduces leaving just the oil which should start to brown the mushrooms.
• Add the diced onions, green onions, cilantro, jalapeños, crushed garlic, paprika, cayenne pepper, oregano, cumin, salt and pepper. Mix well and cook on low heat for about 10 minutes or until all the ingredients are soft.
• Add the diced tomatoes and cook for another 10 minutes.
• Add the vegetable stock and tomato juice. Bring to a boil, add the mushrooms and cook over low heat for about 10 to 15 minutes. The mushrooms will reduce in size by the time the soup is done.
• Stir in the lime juice and remove from the heat. Add some of the chopped cilantro and green onions.
• Serve immediately garnished with queso fresco, tortilla chips, diced avocado, chopped cilantro, green onions and lime slices.

CHICKEN OR MUSHROOM TORTILLA SOUP

Steps:

• Saute onion and peppers in margarine until tender.
• Add soups and broth and simmer for five minutes.
• Add tomatoes and chips and simmer for ten minutes.
• Top with cheese and serve.

CHICKEN TORTILLA SOUP

Steps:

• Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
• Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
• Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

CHICKEN TORTILLA SOUP

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.

CHICKEN TORTILLA BAKE

Steps:

• In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

CHILI'S CHICKEN AND MUSHROOM SOUP (COPYCAT)

Steps:

• Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
• Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
• Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
• Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
• Makes 3 quarts.