Chicken Tortilla Soup Recipe: A Bowl of Cozy and Comforting Meal
Learn to make this delicious Chicken Tortilla Soup in easy-to-follow steps. With tender chicken, crispy tortilla strips, and a blend of spices, this soup is sure to become a family favorite. Watch the video now and bring the taste of the Southwest to your kitchen.
About:
Chicken Tortilla Soup is a warm, healthy, and comforting Mexican dish. It is usually made with chicken breast, beans, corn, tomatoes, broth, basic seasonings, and aromatics. This Mexican Tortilla Soup is one of the best and easy-to-make soup recipes that is perfect comfort food made in one pot. It is usually served with homemade tortilla strips, avocado, and lime wedges, making it suitable for both lunch and dinner or a crowd-pleasing party.
Find the Written Recipe at
Ingredients:
6 Corn Tortilla, for making tortilla strips or adjusting as needed or readymade strips
¼ cup Oil , for frying + 2 tbsp for sauteing
1 Onion, medium size, chopped
2 tbsp Garlic, chopped
2 Jalapeno, chopped
¾ tsp Cumin Powder
¾ tsp Ground Black Pepper
1 tsp Chili Powder, or paprika for less heat
Salt, to taste
0.7 lb Chicken Breast
14 oz Diced Tomato
8 oz Corn
14 oz Black Beans
6 cup Bone Broth, reduced sodium
½ Lime juice, and a few wedges for garnishing
Coriander/Cilantro Leaves, for garnishing
Avocado, for topping
Recipe Notes:
1. Tortilla Strips: If you're looking to make your own tortilla strips, using soft corn tortillas is the way to go. Simply cut them into strips and fry until crispy. However, if you prefer, store-bought tortilla chips or strips will work just as well
2. Chicken: To give your chicken tortilla soup a rich flavor, cook chicken breast in the soup mixture and then shred it before adding it back in. You can also make use of leftovers, such as rotisserie chicken, baked chicken breast, air fryer chicken breast, or roasted chicken
3. Seasonings: The seasonings and spices used in this recipe deliver the perfect balance of flavors. However, feel free to adjust to your taste preferences
4. Bone Broth: Using bone broth in this recipe makes a big difference in the overall flavor profile. I recommend using reduced-sodium bone broth for the best results
5. For Thick Soup: For a heartier soup, you can add some extra richness with 4 ounces of cream cheese or a cornstarch slurry. The original recipe creates a soup with a lighter consistency, but if you're looking for something more filling, these are great options to try
What to expect?
0:00 Introduction
0:19 Prep Fried Tortilla Strips
1:06 Chicken Tortilla Soup
3:51 Final Output
3:56 Recipe Notes
#YellowChilis #ChickenTortillaSoup #TortillaSoup #MexicanChickenTortillaSoup
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How To Make: Velveeta Rotel Dip - EASY cheese dip
This is how to make Velveeta Rotel Cheese Dip.
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Taco Wonton Cups: The Perfect Fusion Appetizer Recipe!
Full Recipe Post:
Welcome to another exciting episode, where today we'll be making scrumptious Taco Wonton Cups - the perfect fusion appetizer that's sure to impress your friends and family! These bite-sized treats combine the flavors of Mexico and Asia in a mouthwatering, easy-to-make recipe. We'll walk you through the entire process, from preparing the taco filling to folding the wonton wrappers into adorable cups. Trust us; you don't want to miss this!
These Taco Wonton Cups make for an excellent party appetizer or a unique weeknight dinner option, and they're great for all ages. Not only are they delicious, but they're also customizable - feel free to get creative with your fillings and toppings!
You can easily adjust the filling and toppings to ensure a satisfying and nutritious meal without overeating.
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Southwest Canned Soup Delight
SOUTHWEST CANNED SOUP DELIGHT Hey foodies! ???? ✨ National Canned Food Month calls for a flavor-packed celebration! My Southwest Canned Soup Delight! ???????? Embrace the convenience of canned ingredients with this quick, fuss-free recipe. Think hearty ground hamburger, vibrant veggies, and a kick of zesty Mexican flair. ???????? Ready for a warm, comforting bowl that proves canned foods can be both convenient and delicious? Let's dive in! ????????????
Ingredients
2 lbs Ground Hamburger Meat
1 Sweet Onion
4 cloves Garlic
2 Tablespoons Olive Oil
1 can (26 oz) Ranch Style Beans with Jalapeño Peppers
1 can (15.25 oz) of Whole Kernel Corn
1 can (10 oz) Rotel Diced Tomatoes & Green Chilies
1 can (14.5 oz) Muir Glen Fire Roasted Tomatoes
1 block (16 oz) Mexican Velveeta Cheese
1 package (1 oz) La Tiara Taco Seasoning
2 cups Beef Broth
1 bag Mission Organic Blue Corn Tortilla Chips
1 Avocado
1 bunch Cilantro
2 Limes
Directions
In a large pot, sauté diced onion in olive oil until translucent.
Add minced garlic and sauté with the onions for 2 minutes.
Add ground hamburger and one (1) package of the taco seasoning. Brown it along with the onions and garlic. Drain excess fat and return the mixture to the pot.
Add all remaining canned ingredients, including Ranch Style Beans, Corn, Rotel, Diced Tomatoes, and cubed Mexican Velveeta Cheese, into the pot.
Pour in beef broth and sprinkle in second package of taco seasoning. Stir the ingredients together.
Allow the soup to simmer, ensuring the cheese is completely melted and the soup is hot and bubbly.
Serve soup hot, topped with 1 oz Blue Corn Tortilla Chips, a few fresh Avocado slices, and a pinch of chopped Cilantro. Squeeze a wedge of lime over each bowl for a burst of citrusy freshness.
Turkey Tortilla Soup - Made From Homemade Turkey Stock
Don’t throw away those leftover Turkey bones and scraps. Using my recipe you can turn them into a fantastic Turkey Tortilla Soup with amazing flavors that will warm you inside and out.
Turkey Stock Ingredients
10 quarts Water
Leftover Turkey Bones And Pieces
4 Carrots
Leftover Grilled Vegetables Or Other Vegetables
1 ½ TBSP Kosher Salt
Turkey Tortilla Soup Ingredients
4 quarts Turkey Stock
1 TBSP Olive Oil
1 TBSP Minced Garlic
½ Medium Onion Chopped
1 cup Celery Chopped
16 oz Green Salsa
2-3 cups Chopped Turkey Meat
Juice Of One Lime
2 Roma Tomatoes Chopped
Salt & Pepper To Taste
Tortilla Chips
Diced Avocado
Grated Cotija Cheese
My Homemade Turkey Soup Video:
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Chicken Tortilla Soup
Spring Meal Plan- 6 Dinners, 4 Nights of Cooking + 1 Brunch
-Dinner 1 & 3- Southwest Sweet Potatoes
-Dinner 2- Ham Sandwiches
-Dinner 4 & 6- Chicken Tortilla Soup
-Dinner 5- Ham Pinwheels
-Brunch- Sweet & Savory Breakfast Tostadas
Recipe Serves: 2
Cook Time: 25 Minutes
Ingredients:
-2 Large Chicken Breasts
-2- 32 Ounce Cartons Chicken Stock
-7 Ounce Can Green Chilies
-10 Ounce Can Red Enchilada Sauce
-15.25 Ounce Can Corn
-15 Ounce Can Black Beans
-Remaining Cilantro from Dinner 1 (1/2 Bunch)
-Leftover Sour Cream from Dinner 1 (4 Ounces or 1/2 Cup)
-1 Tablespoon Vegetable Oil
-4 Flour Tortillas
Tools Needed:
-Large Soup Pot
-Skillet
-Can Opener
-Colander
-Wooden Spoon
-Ladle
-Measuring Spoons
-Cutting Board
-Chefs Knife
-2 Storage Containers
How To:
-Preheat the oven to 400
-Cut the tortillas into wedges and lay on a sheet pan, drizzle 2 tablespoons of oil and 1 tablespoon of salt over the top and toss with your hands
-Bake for about 10 minutes, until tortillas are crisp but edges are not starting to burn
-Heat the vegetable oil in a large soup pot over medium high heat
-Cut the chicken breasts into 1/2 pieces
-Add the chicken to the hot soup pot and cook, stirring occasionally, until browned, about 8 minutes
-Drain and rinse the corn and black beans
-Add the corn, black beans, green chilies, enchilada sauce, and chicken stock to the pot
-Stir occasionally until the soup comes to a bubble, about 10 minutes
-Save half of the soup and half of the tortilla chips in storage containers for Dinner 6 (Reheated Chicken Tortilla Soup)
-Serve with a handful of your baked tortilla chips right in the soup, a sprinkle of cilantro and a dollop of sour cream