Best 4 Johnny Jalapenos Chicken Tortilla Soup Recipes

**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.

Here are our top 4 tried and tested recipes!

JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP

Johnny Jalapeno's Chicken Tortilla Soup image

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

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
3 chicken breasts, cut up into small cubes
1/2 cup chopped cilantro
6 corn tortillas, cut into wedges
4 cups chicken stock
2 (14 ounce) cans Rotel Tomatoes
1 (7 ounce) can chipotle chiles in adobo (chop up the peppers)
1 tablespoon chopped jalapeno
1 bay leaf
2 tablespoons ground cumin
1 teaspoon chili powder, to taste
1 teaspoon black pepper, to taste
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon salt, to taste
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained
1 cup cooked rice (optional)
1 1/2 cups shredded monterey jack cheese
1 avocado, sliced
1/2 cup sour cream
corn chips, tostitos (or more tortilla wedges)

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

THE WORLD'S BEST TORTILLA SOUP

The World's Best Tortilla Soup image

Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.

Provided by Velveteen Lion

Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 19

Ingredients

1 tablespoon vegetable oil
1 white onion, diced
2 cloves garlic, diced
1 (32 ounce) can chicken broth
1 (14.5 ounce) can chicken broth
1 (15 ounce) can diced tomatoes
4 large fresh tomatoes, diced
2 Anaheim chile peppers, stemmed and seeded
1 jalapeno pepper, stemmed and seeded
2 tablespoons ground cumin
2 teaspoons chili powder
1 teaspoon ground black pepper
1 whole rotisserie chicken, torn into bite-sized pieces
1 lime, sliced into wedges
3 cups crushed corn chips
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 avocado - peeled, seeded, and sliced
3 sprigs cilantro, diced

Steps:

Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g

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

JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP RECIPE - (4.6/5)

Johnny Jalapeno's Chicken Tortilla Soup Recipe - (4.6/5) image

Provided by á-382

Number Of Ingredients 25

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
4 garlic cloves, minced
3 chicken breasts, cut up into small cubes
1 ⁄2 cup chopped cilantro
6 corn tortillas, cut into wedges
4 cups chicken stock
2 (14 ounce) cans Rotel Tomatoes
2-3 chipotle chiles in adobo (chop up the peppers)
1 tablespoon chopped jalapeno
1 bay leaf
2 tablespoons ground cumin
2 teaspoons chili powder, to taste
1 teaspoon black pepper, to taste
1 ⁄2 teaspoon cayenne pepper, to taste
1 ⁄2 teaspoon salt, to taste
1 (15 ounce) can black beans, drained and rinsed well
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can tomato sauce
1 cup cooked rice (optional)
Garnish
1 1⁄2 cups shredded monterey jack cheese
1 avocado, sliced
1 ⁄2 cup sour cream
corn chips, tostitos (or more tortilla wedges)

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

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!