Indulge in a delectable culinary adventure with our tantalizing chicken tortilla soup recipes. These soul-warming soups, bursting with bold Mexican flavors, offer a symphony of textures and tastes that will captivate your palate. From the classic chicken tortilla soup, brimming with tender chicken, fresh vegetables, and a rich tomato broth, to the spicy chicken tortilla soup, adding a kick of heat with chili peppers and spices, there's a recipe to satisfy every craving. Vegetarian enthusiasts will delight in the meatless chicken tortilla soup, where hearty vegetables take center stage, delivering a symphony of flavors. And for those seeking a unique twist, explore our creamy chicken tortilla soup, where a velvety blend of cream and cheese adds a luscious dimension to the traditional recipe. Each soup is a culinary masterpiece, ready to transport you to the vibrant streets of Mexico. Grab your apron and embark on a flavor-filled journey with our curated collection of chicken tortilla soup recipes.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN TORTILLA SOUP RECIPE BY TASTY
Here's what you need: cooking oil, garlic, white onion, tomato, green chilli, black beans, frozen corn, salt, pepper, dried oregano, cumin, chili powder, chicken broth, rotisserie chicken, tortilla strip, fresh cilantro
Provided by Crystal Hatch
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 16
Steps:
- 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, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally.
- Add broth, stir and bring to a simmer.
- Add chicken and allow to heat through.
- Serve with a sprinkle of tortilla strips and cilantro.
- Enjoy!
Nutrition Facts : Calories 1290 calories, Carbohydrate 79 grams, Fat 85 grams, Fiber 6 grams, Protein 49 grams, Sugar 15 grams
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
MAX & ERMA'S CHICKEN TORTILLA SOUP RECIPE - (3.8/5)
Provided by theresaoneil
Number Of Ingredients 13
Steps:
- In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. Reduce heat to low and stir in Velveeta cubes; stir until melted. Stir in Rotel, chicken, and spices. Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings. If you want to save a lot of time, use crumbled tortilla chips instead of tortilla strips. As a substitute for Rotel, you can use 1 1/2 cups of salsa. Spiciness can be easily adjusted by using spicy Rotel or salsa and/or adding cayenne pepper to the soup.
APPLEBEE'S CHEESE CHICKEN TORTILLA SOUP RECIPE
Make and share this Applebee's Cheese Chicken Tortilla Soup Recipe recipe from Food.com.
Provided by Little Bee
Categories Poultry
Time 50m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Sauté oil, garlic and onions in large pan or Dutch oven until soft.
- Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
- Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.
- Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.
- Add chicken and simmer 5 minutes.
- Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.
- After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
- Optional: garnish with freshly chopped cilantro.
CHICKEN TORTILLA BOWL SOUP RECIPE BY TASTY
Here's what you need: onion, jalapeño, garlic, chicken breasts, black beans, corn, diced tomato, red enchilada sauce, chicken stock, dried oregano, ground pepper, cumin, salt, large flour tortilla, vegetable oil, fresh cilantro, monterey jack cheese, lime, avocado
Provided by Tasty
Categories Lunch
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place diced onion, jalapeno and garlic in the bottom of a slow cooker.
- Place the chicken breasts on top of the veggies.
- Add all canned ingredients and seasonings to the chicken in the slow cooker. Top with the chicken stock.
- Set slow cooker to high and cook for 3 hours.
- Fill a large pot ⅔ full with vegetable oil and heat until it reaches 350°F (180°C).
- Carefully place the tortilla on top of the oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack.
- When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
- Place fried tortilla bowl in a soup bowl and fill it with the soup.
- Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
- Enjoy!!
Nutrition Facts : Calories 625 calories, Carbohydrate 54 grams, Fat 34 grams, Fiber 6 grams, Protein 23 grams, Sugar 12 grams
EASY WEEKNIGHT CHICKEN TORTILLA SOUP RECIPE BY TASTY
Here's what you need: water, chicken bouillon, fresh cilantro, onion, cumin, chili powder, garlic powder, tomato, whole kernel corn, red bean, chicken, tortilla chip, shredded cheese, lime wedge, avocado, sour cream
Provided by Janice Long
Categories Lunch
Yield 4 servings
Number Of Ingredients 16
Steps:
- Boil water in a crockpot. Once boiling, add bouillon cubes and stir until dissolved.
- Once dissolved, add remaining ingredients except chicken. Simmer for 10 minutes, stirring occasionally.
- Add chicken and simmer for 5 more minutes.
- Serve warm with toppings.
Nutrition Facts : Calories 866 calories, Carbohydrate 73 grams, Fat 53 grams, Fiber 4 grams, Protein 21 grams, Sugar 15 grams
SKINNY SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.1/5)
Provided by SkinnyMom
Number Of Ingredients 17
Steps:
- 1. Place chicken on the bottom of the slow cooker. Add remaining ingredients. 2. Cook on high for 4 hours or on low for 8 hours. 3. Preheat oven to 350. Spray 2 baking sheets with cooking spray. If you don't have 2 sheets then you will have to bake in shifts. 4. Cut the tortillas into thin strips. Place strips evenly on baking sheets. Mist the tops with more cooking spray. Season with salt and pepper. 5. Bake in the oven for 10-15 minutes or until the strips are golden brown. 6. Serve on top of the soup!
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
MAX AND ERMAS CHICKEN TORTILLA SOUP RECIPE
Steps:
- In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes. -Slowly whisk in small amounts of chicken broth at a time, then whisk in milk. -Reduce heat to low and stir in cheese; stir until melted. -Stir in Ro*Tel, chicken, and spices. -Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occasionally. -For tortilla strips, cut tortillas into strips and deep-fry in 350 degree vegetable or peanut oil until golden, then drain on cooling racks. -Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top. Repeat for remaining servings.
AMAZING CHICKEN TORTILLA SOUP RECIPE - (4/5)
Provided by TrayH
Number Of Ingredients 15
Steps:
- * Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft. * Add all the rest of the ingredients to the large pot and bring to a boil. * Simmer an additional 45 minutes. * Serve, topped with crushed tortilla chips if desired.
SLOW COOKER CHICKEN TORTILLA SOUP RECIPE - (4.3/5)
Provided by MichaelH
Number Of Ingredients 10
Steps:
- 1. Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker. 2. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through. 3. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired. * Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.
CHICKEN TORTILLA SOUP THE PIONEER WOMAN RECIPE RECIPE - (3.7/5)
Provided by Pattywak
Number Of Ingredients 27
Steps:
- Preheat oven to 375°F. Mix cumin, chili pepper, garlic powder and salt. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Set aside the rest of the spice mix. 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 over medium high heat. Add onions, red pepper, green pepper, and minced garlic. Stir and begin cooking, then add the rest of the spice mix. Stir to combine, then add shredded chicken and stir. Pour in Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered. Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed---add more chili powder if it needs more spice, and be sure not to undersalt. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips. Ladle into bowls, then top with sour cream, diced red onion, diced avocado, pico de gallo, and grated cheese, if you have it! (The garnishes really make the soup delicious.)
CHICKEN TORTILLA SOUP RECIPE - (4/5)
Provided by jaldinger
Number Of Ingredients 20
Steps:
- 2 tablespoons olive oil 1 cup sweet Vidalia or yellow onion, peeled and diced small (about 1 medium onion) 1 large jalapeno pepper (about 4 to 5 inches long), diced very small (the seeds are where the heat is concentrated; included or discard them based on preference) 4 garlic cloves, peeled and finely minced 32 ounces (4 cups) low-sodium chicken broth two 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added) one 15-ounce can black beans, drained and rinsed 2 cups shredded cooked chicken (use storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet) Tortilla Strips - Preheat oven to 375F, line a baking sheet with a Silpat or foil to save cleanup time, 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. While strips bake, begin making the soup. Soup - To a large Dutch oven or stockpot, add 2 tablespoons olive oil and heat over medium-high heat to warm. Add the onion, jalapeno, and sauté for about 5 minutes, or until vegetables begin to soften. Stir intermittently. Add the garlic and sauté for 1 to 2 minutes. Stir intermittently. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. If at any point the overall liquid level looks low or you prefer your soup to have more broth, add 1 to 2 cups of water; you'll adjust the salt and seasoning levels at the end. Add the cilantro and boil 1 minute. Taste soup and add salt to taste. This will vary based on how salty the chicken broth, tomatoes, black beans, and rotisserie chicken are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, chili powder, cumin, cayenne, etc.). Ladle soup into bowls, top with tortilla strips to taste, optionally garnish with avocado, cheese and/or sour cream; serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months. Extra tortilla strips will keep in airtight at room temp for up to 5 days.
COPYCAT MANZANA'S CHICKEN TORTILLA SOUP RECIPE - (4/5)
Provided by á-32
Number Of Ingredients 24
Steps:
- Put olive oil in pot and heat. Add garlic and cook over medium-high heat until golden. 2. Roughly chop all vegetables and puree in food processor 3. Add pureed vegetables and chipotle peppers to same pot as the garlic, cook until liquid is gone 4. Add spices 5. Add pureed tortillas and simmer at least 20 minutes 6. Add chicken broth, tomato sauce and stewed tomatoes; bring to a boil 7. Add shredded meat of roasted chicken 8. Reduce heat and add cream, whisk together 9. To serve garnish with cheddar and jack cheese, fried tortilla strips and chopped cilantro Pro tip: Leftovers make great enchilada filling.
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good options include onions, celery, carrots, bell peppers, and corn.
- Don't be afraid to experiment with different spices. Chili powder, cumin, and coriander are all good choices for chicken tortilla soup. You can also add a pinch of cayenne pepper for a little heat.
- Use a good quality broth. This will make a big difference in the flavor of your soup. You can use chicken broth, vegetable broth, or a combination of the two.
- Simmer the soup for at least 30 minutes. This will allow the flavors to meld together and develop.
- Serve the soup with your favorite toppings. Some good options include sour cream, avocado, cilantro, and tortilla chips.
Conclusion:
Chicken tortilla soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. It is also a great way to use up leftover chicken. With its simple ingredients and customizable toppings, chicken tortilla soup is a soup that everyone will enjoy.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love