Chicken Tortilla Soup // From my New Kitchen to Yours ❤️
This Easy Chicken Tortilla Soup will impress you, it is a perfect hit the spot meal. Many think that that Tortilla soup is to be enjoyed only when it’s cold outside, but the truth is you can have have it anytime you’re hungry… kids love it and so will you. I love making this Chicken Tortilla Soup because not only is it delicious, but it’s easy and it’ll become something you dream about. I believe in making things your way, there are many different recipes out there, and this is mine…I add rice to mine because it’s the most delicious with it, otherwise I’d leave it out. My Ron and I love it with toasted bread on the side, maybe because it’s so cheesy and the cheese and toast are so good together, who knows! we love it both ways, with corn tortilla strips and toast…I can’t make excuses. I hope you give it a try.❤️
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INGREDIENTS———————————
12 C. Water
2 large bone In Chicken breast (skin left on one only)
1 tsp peppercorn
1 tsp whole cumin
3 large garlic cloves
2 guajillo chiles (seeds and veins removed )
1/2 med onion chopped
2 medium green onions (chopped with green parts)
2 Tbsp chicken bouillon
2 large bay leaves
1 1/2 C. Diced can tomatoes
1 large celery rib diced
1/2 med Orange bell pepper chopped
1 large jalapeño (slices) seeds removed
1/2 C. Long grain rice
1 C. Black beans rinsed
1 C. Sweet whole corn (with liquid)
CORN TORTILLA STRIPS——————-
Corn tortillas as needed
Light olive oil (just to coat lightly )
Smoked paprika (or regular )just to coat
Salt as needed
SIDES AND TOPPINGS ——————
FRESHLY GRATED COLBY JACK CHEESE (or other as needed)
Chopped Cilantro
Toasted buttered bread
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
#tortillasoup
#chickensoup
#rachelcookswithlove
Easy Taco Soup Recipe | Fast and Delicious
Cozy and comforting, this Taco Soup is so easy to make in one pot with kitchen staples! It’s a hearty, filling, and protein-packed soup that your whole family will love. It’s the perfect weeknight dinner filled with your favorite taco flavors alongside ground beef, tomatoes, corn, and beans.
RECIPE:
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Tortilla Soup
The BEST chicken tortilla soup! It's made with crispy fried strips of corn tortillas in a tomato-based Mexican soup with chicken stock, chiles, avocado, Jack cheese, cilantro and lime.
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Chicken tortilla soup
Chicken tortilla soup Dutch oven edition: ????
This was originally a instant pot recipe but my chicken was frozen so I used the Dutch oven instead.
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▢ 2 Tbsp vegetable oil
▢ 1 medium yellow onion diced
▢ 1 poblano pepper diced
▢ 3 cloves garlic minced
▢ 3 tsp chili powder
▢ 2 tsp ground cumin
▢ 2 tsp better than bouillon chicken base (optional)
▢ 1/2 tsp kosher salt
▢ 1/2 tsp black pepper
▢ 1/2 tsp paprika
▢ 1/2 tsp oregano
▢ 15 oz can fire-roasted diced tomatoes UNdrained
▢ 15 oz can black beans drained and rinsed
▢ 15 oz can corn kernels drained
▢ 3 boneless skinless chicken breasts
▢ 10 cups chicken broth (reduced sodium) or water with 3 tablespoons of chicken bullion
▢ 2/3 cup heavy whipping cream
▢ Juice of 1/2 lime
TOPPING OPTIONS
▢ minced fresh cilantro
▢ tortilla strips
▢ lime slices
▢ sour cream
▢ avocado
▢ cheese
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Start off by chopping up an onion and mincing your garlic cloves. You’re going to want to sauté them in a little bit of EVOO first then add in your water bring to a boil and add the chicken in. Once your chicken is thoroughly cooked add in all of your seasonings pull your chicken out and add in corn, black beans and the rest of the ingredients. Shred your chicken and return it to the pot. Add in your cream making sure to stir frequently so it doesn’t curdle and your lime juice.
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30 MInute Chicken Tortilla Soup
This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
CHICKEN TORTILLA SOUP:
• 2 tablespoons olive oil
• 1 medium white onion, diced
• 1 medium red bell pepper, diced
• 5 cloves garlic, minced
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 4 cups chicken broth
• 3 boneless skinless chicken breasts
• 15 ounce can tomato sauce (pasatta)
• 15 ounce can fire roasted diced tomatoes
• 15 ounce can black beans
• 7 ounce can diced green chiles
• 1 1/2 cups frozen corn (or use canned)
• 1/2 teaspoon salt
• 1/2 cup freshly chopped cilantro
• 1/4 cup lime juice
FOR SERVING:
• 3 cups tortilla strips or tortilla chips
• 2 medium avocados, diced
• 1 cup shredded Monterey jack cheese
• 1/4 cup sour cream
✅Instructions
00:02:18 - How to make your own tortilla strips
00:03:23 - Quick recap Chicken Tortilla Soup recipe
1️⃣ 00:00:10 - Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.
2️⃣ 00:00:43 - Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
3️⃣ 00:01:03 - Remove cooked chicken from soup, shred with a fork, and return to the pot.
4️⃣ 00:01:17 - Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.
5️⃣ 00:01:51 - Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.
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Creamy Chicken Tortilla Soup
Creamy Chicken Tortilla Soup is loaded with chicken, black beans, corn, fire-roasted tomatoes, and cheese. It's simmered in a creamy velvety broth that is out of this world and can be made on the stovetop or in the crockpot. Top with your favorite Tex-Mex toppings and enjoy this easy comforting one-pot meal any time of the year!
✅ Full recipe + macros here:
???????? Equipment ????????
►Dutch Oven:
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Ingredients
2 tablespoons olive oil
1 small onion diced
1/2 bell pepper chopped
3-4 cloves garlic minced or crushed
1 jalapeno seeded and minced
1/4 cup cilantro chopped
4 cups chicken broth (32 ounce) can replace water if needed
2 chicken breasts boneless, skinless (about 1 pound)
14 ounces fire-roasted tomatoes (diced or crushed)
1 cup corn (fresh, canned, or frozen)
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon salt or to taste
1 cup heavy cream or to taste
1/2 cup shredded cheese of choice (I like using cheddar)
Toppings
Avocado
Tortilla Strips click here for homemade recipe
Shredded Cheese
Cilantro
Lime