Best 2 Hearty Chicken Tortilla Soup Recipes

Indulge in the tantalizing flavors of a hearty chicken tortilla soup, a delectable dish that combines the warmth of chicken broth, the tender touch of chicken, the vibrancy of vegetables, and the comforting embrace of tortillas. This soup is not just a meal; it's an experience that nourishes your body and soul. With variations like a classic chicken tortilla soup, a creamy version, and a zesty green chicken tortilla soup, this article caters to diverse palates. Each recipe is meticulously crafted to deliver a symphony of flavors, ensuring that every spoonful transports you to a culinary haven. Whether you prefer a traditional approach or crave a contemporary twist, this article has a recipe that will ignite your taste buds and leave you craving more.

Let's cook with our recipes!

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY

Hearty Chicken Tortilla Soup Recipe by Tasty image

This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.

Provided by Katie Aubin

Categories Sides

Time 1h25m

Yield 8 servings

Number Of Ingredients 20

Ingredients

8 oz large white onion, roughly chopped
6 cloves garlic
1 jalapeño, seeded and roughly chopped
1 chipotle pepper in adobo sauce, to taste
1 cup fresh cilantro, loosely packed
4 roma tomatoes, roughly chopped
1 lb boneless, skinless chicken thighs
kosher salt, to taste
1 teaspoon dried oregano
2 tablespoons olive oil, divided
8 cups low sodium chicken stock
25 oz hominy, drained and rinsed
2 red bell peppers, seeded and chopped
¼ cup lime juice
onion, finely chopped
fresh cilantro
avocado, thinly sliced
cotija cheese, crumbled
tortilla strip
lime wedge

Steps:

Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
Season the chicken thighs on both sides with salt and the oregano.
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
Enjoy!

Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams

HEARTY CHICKEN TORTILLA SOUP

Hearty Chicken Tortilla Soup image

Provided by Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

Vegetable cooking spray
Crisp Tortilla Strips
4 skinless, boneless chicken breasts, cut into 1-inch pieces (about 1 pound)
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)
1 teaspoon ground cumin
1/2 cup uncooked regular long-grain white rice
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 cup Pace® Chunky Salsa
1 tablespoon chopped fresh cilantro leaves
2 tablespoons fresh lime juice

Steps:

Spray a 6-quart saucepot with cooking spray. Heat over medium-high heat for 1 minute. Add the chicken to the saucepot. Cook until it's browned, stirring often.
Stir the broth, cumin and rice in the saucepot. Heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes.
Stir the corn, salsa, cilantro and lime juice in the saucepot. Cook until the rice is tender. Top each serving of soup with Crisp Tortilla Strips.
Crisp Tortilla Strips: Heat the oven to 425 degrees F. Cut 4 corn tortillas into thin strips and place them on a baking sheet. Spray with cooking spray. Bake for 10 minutes or until golden.
Campbell's Kitchen Tip: Use a pastry wheel when cutting the tortillas to create a special touch for the soup garnish.

Tips:

Use a rotisserie chicken: This is a great way to save time and effort, and it also adds a delicious flavor to the soup.
Don't be afraid to experiment with the ingredients: This recipe is very forgiving, so feel free to add or omit ingredients to suit your taste.
Make a big batch: This soup is even better the next day, so it's a great option for meal prep.
Top the soup with your favorite toppings: Some popular options include shredded cheese, sour cream, avocado, and cilantro.

Conclusion:

This hearty chicken tortilla soup is a delicious and easy-to-make meal that's perfect for a cold night. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner, give this recipe a try. You won't be disappointed!