How To make Tortilla Soup
6 Inch Corn Tortillas, cut
-into 1/2-inch strips 2 Tomatoes
1/2 sm Onion, chopped
1 Garlic Clove, minced
1/2 Green Pepper, chopped
2 c Chicken Stock
1 tb Cilantro, freshly chopped
1/4 c Low-Fat Monterey Jack
-Cheese, freshly grated Bake tortilla strips in the oven at 325 F for 5 to 7 minutes or until crisp. Puree tomatoes, onion, garlic and pepper in a food processor or blender. Bring stock to a boil in a 2-quart pot. Stir in the tomato puree and cilantro. Simmer on low heat for about 10 minutes. Stir half of the tortilla strips into the soup. Garnish with remaining tortilla strips and the cheese. Yield: 6 servings, 3 cups One Serving = 1/2 cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g Fiber: 1.3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg Exchange: 1/2 Starch/Bread 1 Vegetable Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D. Shared by: Norman R. Brown
How To make Tortilla Soup's Videos
Easy Homemade Tortilla Soup (How to Make Tortilla Soup)
⬇️ ⬇️ CHICKEN TORTILLA SOUP ⬇️ ⬇️
PRINTABLE RECIPE HERE :
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Chicken Tortilla Soup is one of my favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup!
Easy PRINTABLE VERSION Here:
How to Make CHICKEN TORTILLA SOUP
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Slow Cooker Ham and Potato Soup
This soup is simmered to perfection with beans, corn, tomatoes, and chicken. Top it with cilantro, lime, and tortilla chips for the perfect comfort food!
INGREDIENTS
1 tablespoon olive oil
1 onion chopped
3 large cloves garlic minced
1 jalapeño diced and seeded
1 teaspoon ground cumin
1 teaspoon chili powder
14.5 oz crushed tomatoes
1 can diced tomatoes with chilis such as rotel
3 cups chicken broth
14.5 oz can black beans rinsed & drained
1 cup corn drained if canned
2 chicken breasts boneless, skinless
1/4 cup cilantro chopped
1 lime juiced
1 avocado sliced
6 6- inch corn tortillas cut into 1/4-inch strips
1/4 cup olive oil
salt
INSTRUCTIONS
1. Heat 1/4 cup olive oil over medium-high heat a small pan. Add tortilla strips in small batches and fry until crisp. Drain and salt.
2. Heat olive oil In a large pot over medium heat. Add onion, garlic and jalapeño and cook until onion is softened.
3. Add remaining ingredients and simmer 20 minutes or until chicken is cooked through.
4. Remove chicken and shred. Add back to the pot and simmer for 3 minutes.
5. Spoon soup into bowls and and top with tortilla strips, lime wedges and sliced avocado.
More Tips and Details on this recipe here:
TORTILLA SOUP (so delicious)❤
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Le Creuset 4.5 qt. pot (affiliate)
1 chicken breast with bone
1/4 chopped onion
1 handful chopped cilantro
1 cup small diced carrots
1 cup small diced celery
2 bay leaves
3 green onions chopped with green and all
1 1/2 tbsp chili powder
1/2 tsp cumin (ground in molcajete)
1/2 tsp peppercorns (ground in molcajete)
2 big garlic cloves (ground in molcajete
1/8 tsp cayenne pepper
1 cup crushed tomatoes
2 tbsp chicken bouillon (you decide)
1 cup sweet canned corn (drained or not)
Grated cheddar for garnish
Tortilla strips toasted for garnish
Avocado slices for garnish
Add salt if needed
1 big bunch of love.❤
1/2 cup raw long grain rice
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
25 MIN CHICKEN TORTILLA SOUP (So Much Better When You Treat it Like CHILI) | Weeknighting
Chicken tortilla soup is one of my favorite cool weather comfort foods. This quick and easy recipe only takes about 30 minutes to make and uses a few simple, but effective hacks to create a more flavorful soup base that will taste 100% homemade.
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RECIPE
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▪1 red onion, medium diced
▪1 poblano pepper, medium diced
▪4 lrg garlic cloves, chopped
▪35g or 2Tbsp olive oil
▪20g or 2 1/2Tbsp chili powder
▪5g or 1 3/4tsp paprika
▪5g or 1 3/4tsp ground cumin
▪2g or 2tsp dried oregano
▪1500g or 1.5liters chicken stock
▪790g or 1 28oz can diced tomato (fire-roasted if you can find it)
▪440g or 1 can kidney beans, not drained
▪440g or 1 can black beans, drained
▪Salt
▪Cooked whole chicken (i like to buy a rotisserie for ease, chicken drippings reserved)
▪2 pieces of canned chipotle peppers in adobo
▪150g or about 1c frozen corn
Preheat large dutch oven or heavy bottomed pot over medium heat. Add olive oil. Add onions and poblanos. Cook for about 5 min until softened and lighting browned. Add garlic and allow to become fragrant, about 1min. Add in spices, stir and toast for about 30 seconds or until aromatic. Add chicken stock, diced tomatoes, beans, and a large pinch of salt and any drippings from your chicken. Stir and reduce to a low simmer for 10 min.
Pick and chop ½ of chicken (into spoon size pieces).
Scoop out about 2 cups or about 3 ladles worth of soup into a high sided container. Add 2 chilis in adobo into that container and blend with immersion blender. Add blended soup + chilis back into soup pot. Add corn and chopped chicken into the soup. Stir and continue to simmer on low for about 5 minutes.
Taste and season with additional pinch of salt if needed
RECOMMENDED GARNISHES
▪Ripe avocado, diced
▪Thick cut tortilla chips, broken
▪Cilantro, chopped
▪Shredded white cheddar cheese (prairie breeze is always a winner)
▪Sour cream
#chickentortillasoup #weeknightrecipe #chickensoup #weeknighting
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Mexican Chicken Tortilla Soup Recipe | Jenny Martinez
If you're in Southern California, like me, then you know it's the perfect weather for a homemade soup! This easy Mexican Chicken Tortilla Soup was done in less that 30min (minus the chicken cooking) but seriously it's so easy!!
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Chicken Tortilla Soup Recipe- Laura Vitale - Laura in the Kitchen Episode 547
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Slow Cooker Chicken Tortilla Soup
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This Slow Cooker Chicken Tortilla Soup will become your new favorite soup recipe! It's loaded with veggies and chicken and full of flavor. Everything gets put in the slow cooker and simmers away for an easy weeknight meal! Then all you have to do is shred the chicken once it's done. Top with cheddar cheese and toasted tortillas for the ultimate cold-weather comfort food!
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All-Clad Slow Cooker
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Mutti Tomato Paste
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party-planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!