**Johnny Jalapenos Chicken Tortilla Soup: A Fiesta of Flavors**
Indulge in a tantalizing culinary journey with Johnny Jalapenos Chicken Tortilla Soup, a delectable dish that harmonizes the vibrant flavors of Mexican cuisine. This soul-satisfying soup is a symphony of succulent chicken, tender vegetables, and a savory broth infused with the perfect balance of heat and spice from fresh jalapenos. Dive into a culinary adventure as you explore variations of this classic recipe, each offering a unique twist to tantalize your taste buds. From the simplicity of the original Johnny Jalapenos Chicken Tortilla Soup to the tantalizing smokiness of the Chipotle Chicken Tortilla Soup, every variation promises a delectable experience. Whether you prefer a creamy and velvety soup or a hearty and chunky one, this article has a recipe that will cater to your cravings. So, embark on a culinary adventure and discover the perfect Chicken Tortilla Soup that will become a staple in your kitchen.
CHICKEN TORTILLA SOUP RECIPE
Chicken Tortilla Soup is the perfect, cold weather weeknight dinner. What's even better? It comes together in one pot.
Provided by Natalya Drozhzhin
Categories Easy
Time 45m
Number Of Ingredients 18
Steps:
- 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.
- Preheat a pot with oil over medium-high heat. Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften.
- Add whole chicken, corn, beans, chilli powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth. Bring to a boil and let simmer for at least 25 minutes.
- Remove chicken from the pot and shred it using 2 forks. Add shredded chicken back to the soup and simmer another 5 minutes then add lime juice.
- Serve the soup with some tortilla strips, pieces of avocado, fresh cilantro and lime wedges.
Nutrition Facts : Calories 540 kcal, Carbohydrate 62 g, Protein 32 g, Fat 22 g, SaturatedFat 3 g, Cholesterol 48 mg, Sodium 673 mg, Fiber 15 g, Sugar 9 g, ServingSize 1 serving
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
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
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
JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP RECIPE - (4.6/5)
Provided by á-382
Number Of Ingredients 25
Steps:
- In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal). Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil. Reduce heat, and add seasonings, beans, tomato sauce, and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes
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
JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP
JJ's fiery hot soup, made fresh and ready in minutes. Johnny has been known to add leftover rice to the soup also. ;)
Provided by 2Bleu
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
- Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
- Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
- Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.
Nutrition Facts : Calories 639, Fat 32.8, SaturatedFat 11.7, Cholesterol 86.3, Sodium 1430.2, Carbohydrate 54.5, Fiber 10.6, Sugar 6.5, Protein 36.7
CHICKEN TORTILLA SOUP
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Provided by Danny Boome
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
LEFTOVER CHICKEN TORTILLA SOUP
I always find this recipe helpful when I am trying to use leftover chicken. It has a wonderful fresh flavor and good anytime.
Provided by cervantesbrandi
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapeños and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy.
- Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes.
- Add chicken and cook covered on medium low for an additional 5 minutes and serve.
- I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.
Nutrition Facts : Calories 199.3, Fat 9.5, SaturatedFat 2.1, Cholesterol 52.5, Sodium 818.5, Carbohydrate 4, Fiber 0.8, Sugar 2.4, Protein 22.9
CHICKEN TORTILLA SOUP
Tortilla soup, or sopa Azteca or sopa de tortilla, is a classic central Mexican dish. It's often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and is topped with fried tortillas. In this weeknight-friendly version, tomatoes, onion, garlic and chile are charred under the broiler, on a foil-lined sheet pan for easy cleanup. You can customize the recipe by adding sliced zucchini or epazote leaf with the chopped tomatoes, or stirring in fresh or frozen corn kernels at the end. For a vegetarian version, use cooked black beans instead of chicken. (You can also click here for the slow-cooker version of this recipe.)
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
- Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
- Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
- Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
- Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
- Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
- With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
- Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.
Tips:
- To easily dice the poblano pepper, roast it until the skin chars and blisters. Then, place it in a paper bag and let it steam for 10-15 minutes, making it easy to peel and dice.
- If you want a spicier soup, use 2-3 jalapeños instead of 1. You can also add a pinch of cayenne pepper or chili powder.
- Feel free to add other vegetables to the soup, such as corn, black beans, or bell peppers.
- If you don't have chicken broth on hand, you can use vegetable broth instead. Just be sure to add a little bit of salt and pepper to taste.
- When serving the soup, top it with your favorite garnishes, such as shredded cheese, sour cream, avocado, or cilantro.
Conclusion:
Johnny Jalapenos Chicken Tortilla Soup is a flavorful and hearty soup that is perfect for a cold winter day. Using simple ingredients and easy-to-follow steps, this soup is sure to be a hit with your family and friends. So, grab a bowl and enjoy a delicious and satisfying meal!
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