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!
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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:
Chicken Tortilla Soup (lime infused)
Hey Guys!
Have you ever been out to eat and realized you just HAD to recreate that dish at home?? Well that was me with this soup.
1) it was so yummy
2) I knew it would be a low point soup and I am all about low point meals.
So here is how I made the soup:
1 pound (2 large frozen chicken breasts) chicken
I cooked the chicken in some water with 1/3 packet of taco seasoning. Once the chicken had cooked I had shredded it with my stand up mixer. If you don't have a stand up mix just shred it with a fork.
Then for the soup I added the shredded chicken.....
2 cans of chicken broth
1 can of diced tomato
1 can of diced green onions.
2/3 packet of the taco seaoning
1 can of rinsed black beans
1 cup of frozen corn
Then for the lime I used my Essential Oils. if you don't have that then just squeeze some fresh lime in. Both options are perfect. I liked mine REALLY lime-y so I used a lot of the oils. So just add to taste.
I cooked this on low for a few hours and it was perfect. I do also think this could be cooked in a crock pot as well and would be just as perfect.
With my recipe builder on WW it came to 1sp per cup of soup. Honestly it was the taco seasoning that turned this soup into having points?? I am not sure why bc all the ingredients are 0sp foods with #wwfreestyle. So you could be a rebel and call it 0sp. I am probably gonna do that. Anyways if you make it I hope you LOOOOVE it!! And let me know how it goes if you make it!!
As always THANK YOU THANK YOU THANK YOU THANK YOU THANK YOU for watching!!!!!!
xoxoxoxoxo,
Amy
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Chicken Tortilla Soup | Mexican Soup | Chicken Soup recipe
Chicken Tortilla Soup is one of our family favorites! Soup is not hard to make and tastes so much better than soup in a can. You also get to control the ingredients. Salt content is very high in canned soups, making your own allows you to control this.
My Chicken Tortilla soup recipe is a little different than what I have eaten at restaurants. I add hominy in my soup. Hominy is corn. Corn is full of starch and that helps fill up those hungry bellies. I also use soft corn tortillas to thicken my soup. I just throw them in the stock and they breakdown. It was kind of scary the first time I tried it but wow, the masa flavor it produces in your stock is amazing.
I use carrots in this recipe. You can experiment with other vegetables. Zucchini or spinach would be tasty additions.
Also, this soup needs the condiments! Diced tomatoes, diced avocado, sliced green onions, lime wedges, and chopped cilantro are a must. As well as the crunchy corn tortilla strips. By adding these condiments it's like having your soup and salad in one bowl.
Chicken Tortilla soup
4 quarts chicken stock (you can use chicken base also)
meat of 1 chicken or 4 chicken breasts
1 cup colored peppers diced (not green peppers)
1 large onion diced
2 T chili powder
1 T minced garlic
3 12 oz cans hominy
2 cups carrots
1/2 cup tomato sauce
6 - 10 corn tortillas (plus 20 more for the tortilla strips)
2 limes
1/2 bunch of chopped cilantro (and stems tied)
salt & pepper to taste
Condiments
2 diced tomatoes (or more)
4 green onions
3 limes wedged
2 diced avocados (or more)
1/2 bunch chopped cilantro
baked tortilla strips or 1 bag tortilla chips
Saute onion and peppers until soft. Add stock, chili powder, garlic, carrots, hominy, tomato sauce, 1/2 bunch of cilantro and 6 torn up corn tortillas. Also, add the cut tied stems to your soup. Bring to boil, then let simmer on medium to medium low for atleast 1 1/2 hours. The longer this simmers the better the soup. One ready to eat add the chicken. Serve with condiments
While the soup is simmering you can cut the remaining tortillas into strips and bake them at 400 tossing often. They take awhile to crisp up and then they burn quickly. So set the timer for 10 minutes the first time and 5 minutes thereafter.
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Beth's Easy Tortilla Soup with Chicken and Lime Recipe | ENTERTAINING WITH BETH
Learn how to make my easy Tortilla Soup with Chicken and Lime, a great weeknight meal!
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BETH’S TORTILLA SOUP WITH CHICKEN AND LIME SOUP RECIPE
SERVES 4
INGREDIENTS:
6 cups Swanson® Natural Goodness® Chicken Broth
1 tsp cumin
¼ tsp red pepper flakes
2 tomatoes
2 cups store-bought* rotisserie chicken, shredded
Juice of 1 lime
1 avocado
¼ cup chopped cilantro
2 corn tortillas
*NOTE: If you want to roast the chicken yourself, place 2 chicken breasts, bone-in, skin on a baking sheet and roast at 375F for 30-35 mins.
METHOD:
Preheat oven to 350F
Slice tortillas in half then into thin matchsticks. Place on a baking sheet and bake for 15 mins until crispy. Set aside to cool and sprinkle with salt.
In a large pot simmer broth on med low heat, add cumin, red pepper flakes, tomatoes and chicken. Cover and simmer until tomatoes are softened and chicken is cooked through.
Cut avocado in half. Remove skin. Remove pit. Place halves flat side down and cut into thin slices.
Add lime juice to soup pot.
Ladle soup into bowls. Top with chopped cilantro and 2 pieces of sliced avocado, top with tortilla strips.
PLEASE NOTE: This video has been sponsored by Swanson®. I only recommend products or services I personally use and believe in. I am disclosing this in accordance with the Federal Trade Commissions guidelines concerning the use of endorsements and testimonials in advertising.
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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 easy recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! My motto is minimum effort, for maximum impact. Fall back in love with your kitchen! New Videos post every Saturday! SUBSCRIBE HERE!
Delicious Chicken Lime Soup Recipe & Knife Set Review
Order your knife sets here :) they amazing! Tell them i sent you ❤️
1829 CARL SCHMIDT SOHN knife set 9pcs:
Ingredients
6 chicken tenders
1 medium onion chopped
2 carrots chopped
2 ribs celery chopped
1 bunch cilantro
2 limes - 1 for soup 1 for garnish(this recipe serves 3 - 4 people)
1 box chicken broth/stock
1 can diced tomatoes and green chilies
2 tbsp mrs dash chicken seasoning for the chicken
2 tbsp mrs dash chicken seasoning in the soup
Salt and pepper to taste
For garnish - cheese as needed, i used pepper Jack :) and of course blue corn chips
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QUICK + EASY TEX-MEX Mexican Style Soup Recipe!
Learn how to make an incredible spicy vegan Mexican soup in just literally minutes!
LAY HO MA!! This recipe is going to be a lifesaver for the days where you just can't be bothered. This spicy Mexican soup is fast, simple, and absolutely packed with flavour. Join me in this episode and learn how to make my version of a spicy vegan Mexican soup.
Ingredients:
1/2 red onion
2 pieces garlic
1 scotch bonnet (optional! very spicy!)
2-3 tbsp olive oil
1/2 tbsp cumin
1 1/2 tbsp smoked paprika
1/2 tbsp chili powder
2 tbsp dried oregano
1 800ml can peeled tomatoes
1 can black beans
2 cups corn
6 cups water or vegetable stock (plus 1 tbsp pink salt if using water)
3 tbsp tomato paste
2 tbsp cane sugar
1 avocado
1 small bunch cilantro
few tortilla chips
Directions:
1. Dice the red onion and garlic
2. Remove the seeds from the scotch bonnet and finely chop
3. Heat up a stock pot on medium high heat and add the olive oil
4. Add in the onions, garlic, and pepper followed by the dry spices
5. Give the pot a stir and add in the canned tomatoes (carefully!)
6. Use a spatula to break up the tomatoes
7. Add the beans, corn, and the water/veggie stock
8. Add the tomato paste and the cane sugar
9. Bring the soup to a boil, then its ready to serve
10. Top the soup with avocado cubes, fresh cilantro, and some crushed tortilla chips
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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