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
How to Make Chicken Tortilla Soup from Scratch | Best Chicken Tortilla Soup Recipe
How to make chicken tortilla soup from scratch. Chicken tortilla soup is delicious and very easy to make. I am serving my chicken tortilla soup with sour cream, avocado, radish, jalapenos, cheese and tortilla chips on top. I love Mexican food and you will definitely enjoy this mexican soup with chicken.
Follow my step-by-step video recipe and learn how to make tortilla soup.
Chicken tortilla soup Ingredients:
Chicken Broth:
3lb chicken
2 celery stalks
1 carrot
1 onion
5 garlic cloves
Thyme
Parsley
10 peppercorns
Salt
3 bay leaves
1 onion
1 green bell pepper
2 garlic cloves
1 tsp cumin
1 tbsp oregano
1 tsp chili powder
1 tsp paprika
14 oz fire roasted tomatoes
14 oz canned black beans
3 corns on the cobb
1 lime (juice)
¼ cup cilantro
5 corn tortillas (corn tortilla chips)
Garnish:
Sour cream
Avocado
Radish
Jalapeno
Cayenne pepper
Lime
Mexican cheese
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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:
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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
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!
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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MEXICAN CHICKEN TORTILLA SOUP - CROCK POT
This easy crock pot Mexican chicken tortilla soup is the perfect set-it and forget-it recipe for any night of the week. Simple throw the ingredients into the crock pot and walk away.
Shopping List:
2 boneless chicken breasts
1 tbsp. olive oil
1 small red onion, diced
1 jalapeno, diced, seeded )or leave seeds and membranes if you want it spicy)
2 tbsp. minced garlic
2 tsp. ground cumin
2 tbsp. chili powder
1/2 cup can sweet frozen corn or 8.5 oz. can corn
10 oz. can black beans
10 oz. can Rotel chilies
1/4 cup cilantro, roughly chopped
3 cups chicken broth or stock
Plain or tri-color tortilla strips
More cilantro and lime wedges for garnish.
Directions:
Drain the beans and Rotel. (if using canned corn, drain it)
Heat a skillet over medium heat and sauté the onions, jalapenos and garlic. Salt and pepper to taste.
Add all ingredients except lime wedges and tortilla strips to crockpot.
Salt and pepper to taste.
Cook on high 4 hours or 8 hours on low. Chicken should have an internal temperature of 165.
Remove chicken, shred and return to crock pot. Stir.
Heat a skillet over medium heat then add the oil. Fry the tortilla strips until crisp then add to the top of the soup.
Serve with a garnish of cilantro and lime wedges.
Enjoy!
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Thanks for watching
Mexican Tortilla Soup Recipe | How to make Mexican tortilla soup | Varun Inamdar
This video will show you a recipe on how to make a Mexican Tortilla Soup with Varun Inamdar.
Ingredients for Mexican Tortilla Soup:
Tortilla
1-2 tbsp Oil
1/2 Cup Onion, Chopped
1 tbsp Garlic
1 Nos Bay Leaves
1 Cup Tomato Puree
1 tbsp Chilly powder
1/4 tbsp Cayenne Powder
1 tbsp Paprika
1 tbsp Coriander seeds powder
1-2 cup Water
8 Tortillas Discs, Roasted on open flam
Salt as Required
1/4 Cup Cheddar Cheese, Grated
1/4 cup Tortilla, Cut into Strips and Fried
Fresh Coriander
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#MexicanTortillaSoup #tortillasouprecipe #souprecipe