How To make Tex Mex Tortilla Soup
2 Whole large chicken breasts
-(about 2 lb.), skinned and -boned 2 c Water
14 1/2 oz Can beef broth
14 1/2 oz Can chicken broth
14 1/2 oz Can tomatoes, cut up
1/2 c Chopped onion
1/4 c Chopped green pepper
8 3/4 oz can whole kernel
-corn, drained 1 ts Chili powder
1/2 ts Ground cumin
1/8 ts Ground black pepper
Tortilla Chips (about 3 -cups), coarsly crushed 4 oz Monterey Jack Cheese,
-schredded (about 1 cup) 1 Avocado, peeled, seeded and
-cut into chunks Snipped cilantro Lime Wedges Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges. Makes 6 servings. Posted by Linda Glover. Courtesy of Fred Peters.
How To make Tex Mex Tortilla Soup's Videos
Creamy Chicken Tortilla Soup Recipe
Creamy Chicken Tortilla Soup is one of my favorite fall soup recipes. It’s creamy, it’s delicious, and it’s filled with all of my favorite Tex-Mex ingredients. This easy soup recipe is perfect for any night of the week, and it’s so easy to save and reheat later!
FULL RECIPE:
PIN FOR LATER:
INGREDIENTS:
FOR THE SOUP
2 tablespoon vegetable oil
1 medium yellow onion diced
4 cloves garlic minced
2 jalapenos diced
6 cups low-sodium chicken stock
2 14.5 ounce fire roasted diced tomatoes w/green chilies
1 11 ounce can corn
1 14.5 ounce can black beans, rinsed & drained
1 tablespoon chili powder
2 teaspoon ground cumin
1 teaspoon smoked paprika
1/8 teaspoon crushed red pepper red pepper flakes, optional
3 tablespoons crushed corn tortilla chips
3 chicken breasts or 3 cups cubed rotisserie chicken meat
2 limes; 1 juiced and 1 cut into wedges for serving
1 cup heavy cream
kosher or sea salt to taste
freshly ground black pepper to taste
FOR SERVING:
Favorite shredded Mexican cheese
Corn tortilla chips or strips
Sour cream
Fresh cilantro chopped
Fresh avocado slices
Lime wedges
Jalapeno slices
Spicy Tortilla Chicken Soup - Everyday Food with Sarah Carey
Take your chicken soup to the next level with a few simple steps. Chili powder and tomatoes transform basic broth into this Tex-Mex favorite -- plus it gets loaded with tasty toppings like avocado and crispy tortilla strips. What are you waiting for? Make this easy flavor-packed soup tonight!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Mexican Tortilla Soup - Everyday Food with Sarah Carey
Sunday Brunch: tortilla soup from Chuy's Tex-Mex
Jeff Sheehan of Chuy's Tex-Mex Annapolis makes tortilla soup for Sunday Brunch.
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CHICKEN TORTILLA SOUP - The Best and Only Recipe You Need
Follow this recipe for the perfect Chicken Tortilla Soup. Packed with flavor this soup is the perfect comfort food. Mexican chilies, soft flour tortillas inside and Crispy corn tortillas on top give this soup a nice play of textures. #mexicanfood
Ingredients:
1 yellow onion
5 garlic cloves
4 large Roma tomatoes
2 dried chili Guajillo
1 dried chili Ancho
1 dried chili chipotle
hand full of chopped cilantro (more for serving)
2 teaspoons of dried oregano
1 teaspoon of cumin powder
1-2 teaspoons of smoked paprika
salt to taste
4 cups of chicken stock
1 cup of frozen corn (or freshly cut from the cob)
1 drained can of black beans
1 to 1 1/2 pounds of pulled chicken
1 avocado cut into cubes
4 street taco (small) flour tortillas
Toppings:
Sour Cream
Shredded Mexican blend cheese
Crispy Corn Tortilla strips (store bought or fried corn tortillas)
fresh cilantro
lime edges
Thank you for watching! Please leave a comment letting me know where you are watching from and if you enjoyed the recipe and don't forget to subscribe and support the channel. Appreciated!
Perfect Chicken Tortilla Soup Traditional Vs. Fancy
Homemade chicken tortilla soup is the only way to the best chicken tortilla soup of your life. Today we're making a traditional version and an ultra-fancy version. Is there a winner... or are they both winners?
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Full Recipe:
Ingredients Needed:
Chips:
-1.5 quarts (1420ml) veggie oil
-Corn Tortillas
-Salt to Taste
Traditional:
- 4oz (113g) bacon
- 1 lb (16oz) chicken thighs, boneless & skinless
- 1 medium onion
- 5 cloves of garlic, finely chopped
- 2 Serrano chilies
- 2 teaspoons (2g) ground cumin
- 1 teaspoons (1g) ground coriander
- 1 teaspoons (1g) smoked paprika
- 1/2 teaspoons (1g) cinnamon
- 2 dried guajillo chilies, de-seeded
- 1 dried ancho chili, de-seeded
- 4 cups (960ml) chicken stock
- 2 ears of corn
-1/2 28 oz can crushed tomatoes
- salt to taste
- cilantro for garnish
- 2 avocados, diced
- 3 limes
- 1 piece Oaxaca cheese
-1 cup shredded cheddar
Fancy:
- 3-4 fried corn tortillas
- 3-4 Chicken skins
- 100ml cream
- 150ml soup
- 35g tomato paste
- salt to taste
Chicken Tortilla Soup - Sopa de Tortilla con Pollo
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Red River Ranch Original seasoning:
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