Recipe: Chicken Tortilla Soup
Ingredients:
1 pound shredded, cooked savory rotisserie chicken
1 can whole peeled tomatoes, mashed
1 can enchilada sauce
1 medium onion, chopped
1 can chopped green chile peppers
1 can FC black beans, rinsed and drained
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) Food Club chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package FC frozen corn
1 tablespoon chopped cilantro
2 Avocado, Sliced
8 corn tortillas
vegetable oil
Directions:
1. Lay onions in bottom of crock pot then add garlic.
2. Add chicken, tomatoes, enchilada sauce, black beans, green chiles.
Pour in water and chicken broth, and season with cumin, chili powder, oregano, salt, pepper, and bay leaf.
3. Stir in corn and cilantro. Cover and cook on medium for approx. 4 hours 4. Preheat oven to 400 degrees F.
5. Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
6. Bake in preheated oven until crisp, about 10 to 15 minutes.
(Alternative: Cut tortillas into strips and fried strips in oil until golden brown.) Garnish with Tortilla strips and sliced avocado.
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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CREAMY Chicken Tortilla Soup (Gluten & Dairy Free Options)
This creamy chicken tortilla soup is a flavorful everyone loves because of its combination of savory, spicy flavors and creamy texture. Simmer the chicken broth with diced vegetables, spices, and shredded chicken, then finished with cream. This is a rich, creamy, and flavorful soup packed with protein and nutrients.???????? CLICK FOR THE RECIPE ????????
✨PRINTABLE RECIPE✨
INGREDIENTS
2 Tablespoons olive oil
1 small yellow onion diced
1 green bell pepper diced
1 15-ounce can black beans drained and rinsed
1 can fire-roasted tomatoes with the juice
1 15-ounce can corn drained (or 2 cups of fresh corn)
1 4-ounce can green chiles
2 teaspoons EACH: smoked paprika and cumin
1 1/2 teaspoons chili powder
1 teaspoon EACH: garlic powder, oregano, and salt
6 cups chicken stock
2 lbs boneless chicken thighs can sub chicken breast*
1/4 cup finely chopped cilantro
2 tablespoons fresh lime juice (about 1/2 a lime)
1 1/2 cups heavy cream or full-fat canned coconut cream
4 ounces cream cheese (dairy-free if needed) optional to make it more creamy
Salt and black pepper to taste
Toppings: crispy tortilla strips, sour cream, cilantro, lime juice, green onions
INSTRUCTIONS:
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t i m e s t a m p s ✨
Intro: 0:00
Make the base of the soup: 0:29
Add the chicken thighs: 1:06
Shred the chicken thighs: 1:24
Add the chicken back to the soup: 1:39
Add heavy cream or canned coconut cream: 1:46
Serve and enjoy: 1:59
s a y h e l l o ✨
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a b o u t m e ✨
I'm Molly, a food photographer, recipe creator and owner of What Molly Made. My hope is that the recipes you'll find here will bless your home and nourish your bodies. I want my videos to be a tool to help you feel your best and feed your family with meals they look forward to eating. These recipes have helped me heal PCOS naturally and gather my family around the table, and I hope they can help you too! I also share tips on PCOS and how to reverse symptoms through food and lifestyle.
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Tortilla Soup - Sopa de Tortilla
This is not your typical tex-mex, cumin and chili powder seasoned soup. The broth for this soup is simmered with epazote, chile morita, tomato, onion, garlic, and chipotle. It is then garnished with fried or baked tortilla strips, baked tofu, crispy chile pasilla, and avocado.
Chicken Tortilla Soup | Food Wishes
This incredible homemade chicken tortilla soup is not a quick recipe, but it is very easy to make, and without a doubt, one of the greatest chicken soup experiences ever. Like chicken noodle soup, but way, way more exciting. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Chicken Tortilla Soup, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Vegan & SOS-free Tortilla Soup with Brittany Jaroudi @TheJaroudiFamily Community + Easy WFPB Recipes
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Tortilla Soup
By: The Jaroudi Family
Serves 4-6
Ingredients:
4 cups of vegetable broth
1 - 15 can of black beans, drained and rinsed
1 cup shredded soy curls
3 Tbsp tomato paste
1 cup fresh or frozen corn
2 bell peppers, chopped
half of a small onion, chopped
1/2 cup of salsa
1 tsp chili powder
1/4 tsp ground cumin
1/4 tsp ground garlic
2 tsp white miso paste
Tortilla Strips:
2 whole wheat wraps or corn tortilla
Optional: plant-based yogurt and fresh lime
Directions:
1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut the whole wheat wraps or corn tortillas into long strips. Bake for 3-5 minutes, then flip and bake for 3-5 more minutes.
2.) Add all the remaining ingredients in a large stock pot. Cook on medium heat until the peppers are soft.
3.) Serve with baked tortilla strips and an optional dollop of plant-based yogurt with a squeeze of fresh lime.