KETO Southwest Chicken Chipotle Tortilla Soup
Hi everyone, welcome back to my channel where I will cookitforward by sharing my easy peezy Southwest Chicken Chipotle Tortilla Soup recipe. This recipe is super KETO friendly and I'm positive it will be a staple to your household's weekly menu. It is a one-pot wonder! I do need to clarify that when you bake your homemade corn tortilla strips, spread them out on your cookie sheet on top of either parchment paper or a non-stick surface. Cook at 400 degrees for 10 minutes or until they are crispy brown. Also don't forget to put them on top of your soup as a topping, which I forgot to add in the video. (My apologies) The amount of ingredients in the video were for a double batch and serves 6-8, however, I have shared the standard recipe below which uses leftovers of a rotisserie chicken. Also, the chipolte heat level is totally up to you. I recommend starting with 1 chipolte pepper for the recipe below, as the tomatoes with green chilies and their juice also pack some heat. Please don't forget to like, comment, share & subscribe! Together, let's #cookitforward!
Southwest Chicken Chipotle Tortilla Soup Written Ingredients (Serves 4):
1/2 of rotisserie chicken de-boned
1 can of black beans drained
1 box of chicken broth (approx. 2 lbs)
1 can of sweet corn drained
1 packet of Taco Seasoning of your choice
1 can of tomatoes & green chiles
1 can of diced tomatoes
6-8 corn tortillas (cut into strips shown in video)
1/2 cup of Masa (or cornmeal/bread mix, flour, or startch for thickening agent/slurry)
Toppings are optional: cilantro, onion, queso freso/choice of cheese, sour cream, crispy skins,
1 cup of water (to mix with your thickening agent.)
2 chipolte peppers (optional)
Follow easy peezy instructions in video. :)
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Homemade Chicken Tortilla Soup/Easy 30min Recipe
Hey y'all!!! It's go time! This is the place where I will connect all things food, family, and faith. So come on and take a journey with me as we go Beyond The Pot.
Here is a family favorite....CHICKEN TORTILLA SOUP!!! Step-by-Step Instructions on how to make this delicious soup.
CHICKEN TORTILLA SOUP
Ingredients
3 cups chicken, cooked & shredded (store bought rotisserie chicken or 3 boiled chicken breasts)
2 tbsp olive oil
1 medium onion, diced
1-2 tsp garlic
4 cups chicken broth
1 can black beans, drained & rinsed
1 can diced tomatoes (I used petite diced)
1 can of green chiles
1 ½ cups corn (I used a frozen bag of corn)
1 tbsp lime juice
1 tbsp chili powder
1 tbsp garlic powder
2 tsp cumin
1 tsp paprika
½ tsp cayenne pepper, optional
⅓ cup fresh cilantro, finely minced (dried can be used)
Salt, to taste
Pepper, to taste
Garnish/Toppings:
Diced Avocado
Shredded Cheese
Sour Cream
Fresh Cilantro
Tortilla Strips/Chips
Directions
1. In a large Dutch oven or stockpost, add 2 tablespoons of olive oil on medium high heat.
2. Add onion and saute for about 3-4 minutes until soft.
3. Add garlic and saute for 1-2 minutes.
4. Add the tomatoes, black beans, green chiles, corn, chicken broth, shredded chicken, lime juice, chili powder, garlic powder, cumin, paprika, cayenne pepper, salt, and pepper.
5. Bring to a boil. Allow to boil for about 10 minutes. Taste and adjust the seasoning levels at this point (add any of the above seasonings to make any adjustments to your liking).
6. Add cilantro and boil for 1 minute.
7. Ladle soup into bowl, top with sour cream, avocado, cheese, tortilla strips/chips, and cilantro.
ENJOY!!!
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Southwest Chicken Skillet
If you're looking for a quick and easy dinner, this Southwest Chicken Skillet is it! Precooked chicken makes this dinner possible in about 30 minutes. FULL RECIPE BELOW.
PRINTABLE RECIPE:
Full Recipe ????????????
INGREDIENTS
1 cup uncooked long grain white rice*
1 cup salsa
1.5-2 cups precooked shredded chicken**
15 oz. can black beans
1 Tbsp chili powder***
1 3/4 cups chicken broth****
1 cup shredded cheese
2-3 green onions, sliced
INSTRUCTIONS
1. In a large skillet, combine the rice, salsa, chicken, black beans (drained), chili powder, and chicken broth. Stir until everything is evenly combined.
2. Place a tight fitting lid on the skillet, turn the heat on to high, and let the skillet come to a full boil.
3. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 15 minutes. 4. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
5. After 15 minutes, turn off the heat, and let it rest with the lid in place for 5 more minutes. Finally, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the rice should be tender. Sprinkle 1 cup of shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.
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Chicken Tortilla Soup Recipe Caldo De Pollo Con tortilla de Maiz
#chickentortillasoup #caldodepollo #virtualkitchenwithlaura #chickensoup #chickensouprecipe
Hello everyone, hope you are doing well. Today I am sharing with you this delicious Chicken tortilla Soup recipe. Making this Chicken tortilla soup recipe is so simple. A great soup to have on these cold winter days. I must admit here in Texas today os going to be 80°F. Yes it is!!! lol. But I will still eat my Chcuken tortilla soup. I love and hopefully you will too. Thanks for watching and I will see you soon.
xoxo
Laura
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How to make Mexican Chicken Chile Verde Soup recipe In an Instant Pot
Chicken Chile Verde consome/soup and QuesaTacos! Hola amigos, If you like the birria questacos you’re going to love this recipe. We begin by roasting our peppers and blending them into a savory salsa. Adding the blend to the chicken enhances the flavor and let’s be honest, a quesataco dipped in a flavorful broth will blow any wet taco out of the park. This is perfect for your family as this is a two in one meal. Easy, quick, and delicious! Let us know in the comments who’s making this amazing combo ???????????? Lots of love, Stephanie and, cloud
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Our AMAZON STOREFRONT:
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Instant pot Cook time 18 minutes
Crockpot cook time 4-6 hours on high
Stovetop cook time 1 hr
chicken in green chili Ingredients
3 cups of water
1 whole chicken or chicken pieces of choice
3 roasted Poblano peppers
3 roasted Anaheim peppers (hatch chiles)
1 Roasted Hatch pepper
2 roasted Jalapeño peppers
4 garlic cloves
1/2 bunch cilantro stems
4 green onions
2 Tbs natural chicken bouillon or salt to taste
1/2 tsp salt
1 medium onion
1 Roma tomato
1 bay leaf
1 tsp Mexican oregano
1 tbs black pepper
Quesatacos ingredients
Corn tortillas
Mozzarella cheese or cheese of choice
Finely chopped white onions
Finely chopped cilantro
Optional topping shredded cabbage and views chili oil recipe
Crockpot follow all steps for roasting peppers. Add 3 cups water, chicken, chili blend, seasonings, and Cook on high 4-5 hours until internal temp reaches 165 Degrees.
Stovetop follow all steps for roasting peppers. Add 3 cups water, chicken, chili blend, seasonings, and cook on medium heat for 1 hr until internal temp reaches 165 degrees. Stir occasionally
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????I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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CHICKEN ENCHILADA SOUP | Chili's Restaurant Copycat
This recipe for Chili's Chicken Enchilada Soup is the perfect copycat - it's fully loaded, then topped with tortilla strips & pico de gallo.
• 320 calories/6 freestyle points per serving •
???? PRINTABLE CHICKEN ENCHILADA SOUP RECIPE:
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Timestamps
0:00-1:02 Intro
1:02-1:07 Prep aromatics
1:08-1:47 Cook chicken in pot
1:48-2:39 Add liquids
2:40-3:29 Make slurry
3:30-4:29 Prep cheese & salsa
4:30-4:36 Shred chicken
4:37-4:50 Add chicken, cheese and slurry
4:51-4:57 Serving
4:58-5:29 Storing & reheating
5:30-6:22 Outro
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