Chicken Tortilla Soup Recipe

Find great Chicken Tortilla Soup Recipe at 123EasyAsPie.com

Q: Chicken Tortilla Soup Recipe Without Tomatoes?
Im looking for a good recipe for Chicken Tortilla soup without Tomatoes… I had some at a restaurant in Cooperstown North Dakota and it was to die for. it was very thick and blended and cheesy it was quite orange colored, but not red as there were no tomatoes! Everything I have found online seems to have tomatoes in it!

A: Applebee`s Cheese Chicken Tortilla Soup Recipe

Ingredients:
1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 ounces can tomato puree
1 teaspoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup non-fat sour cream
8 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)

Sauté oil, garlic and onions in large pan or Dutch oven until soft.

Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.

Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.

Add chicken and simmer 5 minutes.

Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.

After serving soup, pile tortilla strips into a “haystack” shape on top of the soup.

Optional: garnish with freshly chopped cilantro.

Q: Does anybody have a good recipe for a “broth based” chicken tortilla soup?
I am only looking for “broth based” chicken tortilla soup recipes. I don’t like the tomatoey or creamy based versions. I live in Texas and there’s a restaurant called Posado’s and I really like their chicken tortilla soup. It is so good!

A: Here’s a recipe that I make alot at home:

1 large box organic Chicken broth
1 15 oz can chopped tomatos
1 can diced green chili
1 can sweet corn
1 can black beans
2 T Cumin
1 tsp salt
1/2 tsp pepper
1/4 cup fresh lime juice
2 boneless, skinless chicken breasts cut in pieces, seasoned with garlic, salt and pepper and sauteed.
Corn tortillas, cut into strips and fried.
1/2 cup sour cream

Blend the above and simmer for 1 hour. Serve with sour cream and avocado slices if desired.

Q: Anyone have an amazing chicken tortilla soup recipe?
I am looking for that perfect chicken tortilla soup recipe the will take care of my craving… and I’m hoping someone out there will have it! ) I can’t have anything too spicy, I don’t do too well with that. Thank you!

A: Cheese Chicken Tortilla Soup Recipe

Ingredients:
1 medium yellow onion, chopped
2 teaspoons fresh garlic, minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 ounces can tomato puree
1 teaspoon finely minced jalapeño pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper (optional)
1 teaspoon sugar
1 teaspoon chili powder (optional)
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 pound cooked chicken, cubed or pulled
1 cup cream
1/4 cup sour cream
16 ounces processed cheese, 1-inch cubes
10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried
Fresh cilantro, roughly chopped (optional)

Sauté oil, garlic and onions in large pan or Dutch oven until soft.

Add ingredients 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired.

Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes.

Add chicken and simmer 5 minutes.

Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165ºF serving temperature.

After serving soup, pile tortilla strips into a “haystack” shape on top of the soup.

Optional: garnish with freshly chopped cilantro.
—
chicken tortilla soup

6 (6-inch) corn tortillas, preferably a little old and dried out
1/4 cup grapeseed oil, peanut oil, other high smoke-point oil
1 small onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles – 1 Anaheim and a half jalapeño.)
4 cups chicken broth or homemade chicken stock
1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)
1/2 teaspoon coarse salt (kosher or sea salt)
1 1/2 cups shredded cooked chicken
1 ripe medium avocado
1 cup shredded Monterey Jack cheese (or other mild, melting cheese)
Chopped fresh cilantro
1 lime, cut into wedges

1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don’t have a lot of moisture in them. Cut tortillas in half; cut halves into 1/4-inch strips. In 3-quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan; drain on paper towels. Reserve.

2 Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.

3 To serve, peel and pit the avocado. Cut into 1-inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges

Q: Does anyone have a healthy chicken tortilla soup recipe?
I got the canned stuff and it was all right, but I couldn’t help thinking that I could do better. There was a ton of nutritionally useless white rice and very little veggies, beans, and lean chicken in it. The only recipe I came up with online includes bacon, almost a pound of cheese, and deep fried tortilla chips. Does anyone have a lighter from-scratch version? Thanks so much!

A: Quick and Healthy Tortilla Soup

Makes 8 cups (4 servings)

* 1/2 pound skinless, boneless chicken breasts, cut into bite-size pieces
* 3 1/2 cups fat-free chicken broth*
* 1 can (15 ounces) black beans, drained and rinsed
* 1 can (15 ounces) whole kernel corn,* drained
* 1 can (14 ounces) diced tomatoes,* not drained
* 1 can (4 ounces) diced green chiles
* 3 corn tortillas (6-inch), cut in eighths

1. In a medium saucepan, saute chicken for three minutes.

2. Add broth, beans, corn, tomatoes and chiles. Simmer for 10 minutes.

3. Add tortillas and simmer for an additional 10 minutes.

*Sodium is figured for reduced-salt.

Note: One serving is an excellent source of fiber.

Each Serving: 2 cups
Carb Servings* 2
Exchanges*: 2 starch, 1 vegetable, 2 very lean meat
Nutrient Analysis:
calories 248, total fat 3g, saturated fat 0g, cholesterol 32mg, sodium 585mg, total carbohydrate 40g, dietary fiber 7g, sugars 8g, protein 24g
*reflects carbohydrate minus fiber

Q: Chicken tortilla soup recipe help?
okay, I remember getting this recepi off the internet a while back, but I can’t remmeber where I got it from. I know that it has chicken cumin, zucchini, chiptole peppers in abode sauce, onions, pepper jack cheese. i can’t find anything that has the same things in it.

A: can’t help you there, but i can help you with mine (and i’ve been told it’s the best!) i usually just buy a whole chicken (cut up), and make my own stock (chicken, water, carrots, celery. onion, and fresh herbs). then i shred the chicken and have fresh stock. you can shred a store bought rotisserie chicken if you want. if you use a canned/boxed stock make sure it’s a good one (i recommend pacific natural foods brand and wolfgang puck’s roast chicken flavor stocks. get the big box instead of the single sized cans if you can).also, instead of fresh tomatoes, i buy 2 of the big cans of whole peeled tomatoes. trust me, they work better. just squish them up with your hands, and use all the juice in the can too. you can buy your own chips, but i prefer to make them myself.

Tortilla Soup

2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapenos, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, recipe follows
Salt and freshly ground black pepper
Canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

Chicken Stock:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Q: Cheddars chicken tortilla soup recipe?
I love cheddars chicken tortilla soup does anyone have the recipe or a similar one?

A: Don’t know if this comes close but my family LOVES this recipe

3 – Chicken Breast bone-in (boiled & save the broth it makes)
5 – cans Rotel Tomato & Chilies Original or Mild (pureed) (depends if you like spicy)
2 – Small Onions (diced)
4 – 5 Cloves of Garlic (minced)
1 – bunch of Cilantro (chopped fine)
1 pkg. – Corn Tortilla (sliced to your preference and pan fried)
3 – 4 Avocados (cubed)
1 pkg – Sour Cream
1 pkg – Monterrey Jack Cheese
3/4 Stick Margarine or Butter

Boil chicken, keeping the broth. When done, de-bone and shred into small pieces. In large skillet, melt butter. Add onion and garlic, sauté. Add the (5) cans of pureed Rotel and chopped Cilantro. Get it to a boil and then cook for about 10 minutes on low heat. Add chicken broth (about 7-8 cups or more depending on how soupy you want it and how spicy). Add shredded Chicken. Salt and pepper to taste. Simmer for about 20 more minutes. When ready to serve, top with tortilla chips, avocado pieces, cheese and sour cream.

Q: Do you have a really easy, delicious chicken tortilla soup recipe?

A: Actually, I do!

Easy Chicken Tortilla Soup

1 can cream of chicken soup
1 can nacho cheese soup
1 can red enchilada sauce
1 large can chicken
1 soup can milk

Combine all in saucepan. Cook on medium-low until heated through, stirring frequently.

Q: Brookfields Chicken tortilla soup recipe?
I have tried soooo many recipes trying to find a match for the Chicken tortilla soup at Brookfields. It didn’t have it on its website, Does anyone have this – that they have already tried it and its the same? much appreciation – thanks

A: http://www.ifood.tv/network/brookfields_tortilla_soup/recipes

This was the best I could find!

Q: Baja Fresh Grill: Chicken Tortilla Soup Recipe?
Anyone have a good recipe? My kids just LOVE this stuff!

A: Cut chicken breasts into cubes or strips and brown until done Add onions tomatoes, green chile,and any other veggies you like. Cook these half way and then add water and spices (cumin, salt, garlic, tomato juice/ Some bouillon if you dont want to go through all these spice but make sure its the tomato base one) Wait until it boils. For the tortillas strips you could substitute with corn tortilla chips (this way you can add them when serving and wont get soggy) Add some monterey cheese and cilantro.

Q: Does anyone have On the Border’s Chicken Tortilla Soup recipe??

A: CHICKEN TORTILLA SOUP

6 corn tortillas, cut into 1/2″ strips
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 (4 oz.) can chopped green chiles, undrained
2 cans chicken broth
1 can beef broth
2 cans cream of chicken soup, undiluted
3 (6 3/4 oz.) cans chunk style chicken or 1-1 1/2 lb. cooked cubed chicken
1 c. water
2 tsp. Worcestershire sauce
1 tsp. ground cumin less or more to taste
1 tsp. chili powder less or more to taste
12 oz. Velveeta cheese

Saute onion and garlic in hot oil in a Dutch oven or large saucepan. Add remaining ingredients except cheese and tortilla strips; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Add cheese and tortilla strips; simmer uncovered until cheese melts.

Q: Looking for chicken tortilla soup recipe like Las Palmas in Chicago Suburbs. Best soup I’ve ever had!?

A: I have never had their soup but I do have a really easy recipe that is semi-homemade you might enjoy. I use packaged red beans and rice(mahatama brand) prepare as directed on package.then add 1 lbs diced or shredded chicken.Then add 2 cans chicken broth and 2 cans diced tomatoes(I use the roasted with green chile) heat through serve with your favorite toppings cheese, tortilla chips, or sour cream.

Q: Anyone have any good Chicken Tortilla Soup recipes?
I am wanting to make a chicken tortilla soup and am unable to find a good recipe, any ideas?

A: Austin-Style Tortilla SoupThis tortilla-thickened soup combines packaged seasoned chicken strips, canned black beans, tomatoes, chili powder, cumin and a touch of honey.Ingredients:
• 1 Tablespoon olive oil
• 1/2 cup diced onions
• 1 teaspoon ground cumin
• 1 Tablespoon minced garlic
• 1 (14 oz) can diced tomatoes, undrained
• 1 Tablespoon chili powder (such as Gebhardt)
• 1 Tablespoon chopped fresh cilantro
• 2 Tablespoons honey
• 2 1/2 cups reduced-sodium chicken broth
• 6 corn tortillas, cut into strips
• 1 1/2 cups packaged refrigerated cooked Southwestern-seasoned chicken breast strips, cut into chunks
• 1 cup drained canned black beans
Method:
Place oil in a Dutch oven and turn heat to medium. Add onions and cumin and saute for 3 minutes. Stir in garlic, tomatoes, chili powder, cilantro and honey. Add chicken broth; bring to a boil, stirring often. Cover and simmer about 30 minutes. Add tortilla strips to soup and simmer for 10-15 minutes, or until soup starts to thicken. Stir in chicken and black beans; heat through.
Notes:
The type of chili powder recommended is the blended, salt-added kind. This soup is very flavorful, but not fiery hot. For a spicier soup, you can add 1/8 to 1/4 teaspoon of dried, crushed red pepper flakes.

Number of servings: 4

Q: Best recipe for chicken tortilla soup!?
I have seen SO many recipes for chicken tortilla soup, I don’t know where to start…. anyone have a recipe that they swear by? I need a delicious recipe to serve to some guests, I want it to be homemade, but not too complicated. Also, I’ve seen a lot of recipes with Rotel in them, but I hate the flavor of Rotel, so something without that! Thanks!

A: :::Chicken Tortilla Soup:::
Yummy Mexican chicken soup that is super easy, just dump the ingredients in the crock pot and let it cook! It is delicious!

2-4 cans chicken stock (depending on desired thickness, personal preference)
2 cans crushed tomatoes
1 can diced tomatoes (can use another can of crushed if you don’t like chunks or vice versa)
1 can whole corn kernels
1 can black beans
1 small can green chilies (optional to taste)
1 14-oz can enchilada sauce
1 small onion (diced)
2-3 cloves of garlic (minced)
2 tablespoons fresh cilantro
3 teaspoons cumin
3 teaspoons chili powder
Salt and Pepper to taste
1.5 lb. chicken (cut into pieces and cooked, I use breasts, but any meat will do, sometimes I use leftover meat from a whole chicken and just shred it up… whatever I have on hand really. Sometimes I even make it with beef!)

Optional Garnishes: sour cream, cheddar cheese, avocados and tortilla strips.

I just dump all of this in the slow-cooker and let it go for a few hours, sometimes I need to add a little extra chicken stock, depending on how thick it is…

For a great garnish, you could use store bought tortilla chips, but I like to make my own tortilla strips, and it is super easy! You need: 1 pkg. flour tortillas, and a few tablespoons of veg. oil. Just brush both sides of the tortillas with the veg. oil and cut into thin strips. Place strips on a cookie sheet and bake at 400 degrees for 7-8 minutes, turning them halfway through. They are crispy and delish in the soup!

=] This is a favorite of all my friends and family!

Q: Does anyone have a recipe for creamy chicken tortilla soup?
I’m a very picky eater and don’t like chunky vegetables in my soup. I had an awesome soup at Lazo’s in Lincoln and would love that recipe. It’s a chicken broth base that’s thickened with pureed tortillas. It obviously has other ingredients and I would love to know what they are, or maybe a recipe that is similar. Thanks!
The soup I’m talking about doesn’t have tomatoes.

A: this one is pureed
Tortilla Soup
Recipe courtesy of Emeril Lagasse

Tortilla Soup
For the Stock:
1 (4 to 5 pound) whole chicken, innards removed and rinsed
Salt
1 large onion, chopped
1 cup medium diced carrots
1 cup medium diced celery
4 cloves garlic
2 bay leaves
1 teaspoon crushed red pepper
8 cups water

For the Soup
8 (7-inch) corn tortillas, recipe follows
Vegetable oil, for frying
2 cups chopped onions
Salt
Freshly ground black pepper
1 teaspoon dried oregano leaves
1 tablespoon chopped garlic
1 bay leaf
1 jalapeno, seeded and minced
2 cups chopped fresh tomatoes, peeled and seeded (about 6 to 8 Romas)
1/4 cup chopped fresh cilantro leaves

Garnishes:
1 large avocado, peeled and diced
2 fresh limes, cut into quarters
1 tablespoon chopped fresh cilantro leaves

For the Stock: Season the chicken with salt. Place in a large stock pot and add the remaining ingredients. Season with a teaspoon of salt. Place the pan over medium heat and bring to a boil. Reduce the heat to medium low and simmer until the chicken is tender, about 2 hours. Remove from the heat and cool completely. Remove the chicken and set aside. Strain the liquid into a another pan, discarding the vegetables. Remove the fat and bones from the chicken. Dice the chicken into 1/2-inch pieces. Set aside.

For the Soup: Preheat the fryer. Cut half of the tortillas in quarters and thinly slice the other half. Fry both cuts of tortillas in batches, until golden brown. Remove and drain on paper towels. Season with salt and set aside. In a stock pot, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt, pepper and oregano. Saute until soft, about 2 to 3 minutes. Stir in the garlic, bay leaf and jalapeno. Continue to saute for 1 minute. Stir in the tomatoes. Season with salt and pepper. Saute for 2 minutes. Crush the reserved fried tortilla quarters over the tomatoes. Stir to mix. Stir in the reserved chicken stock and bring to a boil. Reduce the heat to medium low and simmer for 30 minutes. Using a hand-held blender, puree the soup until smooth or leave chunky. Reseason the soup. Stir in the reserved diced chicken and cilantro. Simmer for another 5 minutes. To serve, ladle the soup into individual bowls. Garnish with the avocados, squeeze of lime juice, fresh cilantro and the fried tortilla strips. Serve warm.

EMERIL’S CORN TORTILLAS
Recipe courtesy Emeril Lagasse, 2000

2 cups corn flour
1 teaspoon salt
2 tablespoons lard
1 1/2 cups water

In a mixing bowl, combine the flour, salt, and lard. Mix well. Stir in the water. **The dough should be slightly wet. Form the dough into a smooth ball. Divide the dough into 12 pieces. Place a little water on the hands and form the dough into small balls. Place the balls on a piece of parchment paper (12 inches by 8 1/2 inches). Using your hands, flatten the dough and form into a flat circle. Place a piece of plastic wrap over the circle. Using a rolling pin, roll the dough out into a 6 1/2 to 7-inch circle and 1/8-inch thick. In a medium non-stick skillet, over medium heat, brown the tortillas for 1 to 2 minutes on each side. Remove and place between 2 sheets of parchment paper. Repeat the above process with the remaining dough. Serve warm. Yield: 12 tortillas

Q: What to eat with chicken tortilla soup?
I’m making dinner for my Mom’s birthday and she wanted tortilla soup. I looked up this awesome chicken tortilla soup recipe online and now I need to think of one more thing to add as a side. Please no childish responses. Any suggestions?

A: I think quesadillas would be great (like soup and grilled cheese) I like monterey jack with fresh cilantro, roasted peppers, grilled onions, whatever you like….and they can be totally done ahead. Mix whatever you want with the cheese, fill the tortilla, smash it together well, and refrigerate. When you are ready to serve, heat over medium heat in a non-stick skillet.

Related Posts

• Worcestershire Sauce Recipe
• Biscuit Pudding Recipe
• Basic Bruschetta Recipe
• Oriental Chicken Salad Recipe
• Pumpkin Bread Recipe
• Cajun Shrimp Creole Recipe
• Coleslaw Dressing Recipe
• Chicken Dumplings Recipe
• Southern Fried Chicken Recipe
• Easy Lasagna Recipe