Best Mexican Chicken Tortilla Soup Recipe 465 Recipes

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AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP



Authentic Mexican Chicken Tortilla Soup image

Chicken tortilla soup is a perfect option for cold winter days and this version is as authentic as it gets.

Provided by Charbel Barker

Categories     Main Course     Soup

Time 40m

Number Of Ingredients 13

4 Roma Tomatoes (roasted)
2 Cloves of Garlic (roasted)
1/4 Onion (roasted)
1 Large Ancho Chili (boiled and de-seeded.)
5 Cups of Chicken Stock
Cilantro
Salt and Pepper
Avocado (cubed)
1-2 Chicken Breast (depending on how much chicken you want in the soup)
Freshly fried tortilla strips
Lime
Queso Fresco (or other type of cheese)
Crema (Table cream)

Steps:

  • Boil the chicken, then shred it and set aside the water to use as the chicken stock (you can use canned chicken stock if you prefer).
  • Blend together the roasted tomatoes, garlic cloves, onion and ancho chili.
  • Add the above mixture to the chicken stock with a small amount of olive oil and bring to a boil.
  • Let simmer for 25 minutes.
  • While the soup is simmering, fry the tortilla strips and set aside.
  • Add the tortilla strips and the shredded chicken to the bowl and then add the soup.
  • Garnish with the avocado, crema, cheese, chopped cilantro, and lime.

Nutrition Facts : Calories 372 kcal, Carbohydrate 24 g, Protein 21 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 60 mg, Sodium 618 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving

MEXICAN CHICKEN SOUP



Mexican Chicken Soup image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 15

4 split (2 whole) chicken breasts, bone in, skin on
Good olive oil
Kosher salt and freshly ground black pepper
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can whole tomatoes in puree, crushed
2 to 4 jalapeno peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro leaves, optional
6 (6-inch) fresh white corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.
  • Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.

CHICKEN TORTILLA SOUP I



Chicken Tortilla Soup I image

This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 18

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Steps:

  • In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  • Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  • Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g

MEXICAN CHICKEN TORTILLA SOUP



Mexican Chicken Tortilla Soup image

This was the first dish that I ever learned how to cook. My wife loves it. I have 3 small children so when they are eating it, I leave out the Chipotle chile. I think this originally came from either Mens Health or Mens Fitness magazine. Also it doesn't hurt to sprinkle on some shredded cheddar when you are done.

Provided by johnnybravo

Categories     Clear Soup

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 teaspoons olive oil
1 lb boneless skinless chicken breast, cut into 1 in. pieces
2 garlic cloves, minced
1 teaspoon dried oregano
1 minced chipotle chiles in adobo (7 oz. can) or 1 (4 ounce) can green chilies
1 (8 ounce) can diced tomatoes with green chilies
2 (14 1/2 ounce) cans reduced-sodium chicken broth or 2 (14 1/2 ounce) cans water
1 cup frozen corn
1/2 cup choppen fresh cilantro
4 cups baked corn tortilla chips

Steps:

  • Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
  • Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
  • Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
  • Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
  • To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.

Nutrition Facts : Calories 523.3, Fat 16.4, SaturatedFat 3.2, Cholesterol 74.5, Sodium 962.5, Carbohydrate 60.1, Fiber 4.8, Sugar 0.6, Protein 35.5

MEXICAN CHICKEN TORTILLA SOUP



Mexican Chicken Tortilla Soup image

Topped with crispy tortilla strips, this Mexican chicken soup provides a healthy dose of heat with guajillo and ancho chile peppers and fire-roasted corn. Top with sour cream, lime juice, chopped fresh cilantro, and shredded Monterey Jack cheese, if desired.

Provided by Chef Dra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h25m

Yield 6

Number Of Ingredients 14

3 dried guajillo chiles, stemmed and seeded
1 dried ancho chile, stemmed and seeded
1 pinch salt
1 ½ pounds skinless, boneless chicken thighs, or more to taste
3 cloves garlic, smashed
1 (14 ounce) can no-salt-added diced tomatoes, drained
3 tablespoons oil, divided
1 white onion, chopped
1 teaspoon dried oregano
1 teaspoon ground paprika
1 (12 ounce) package fire-roasted frozen corn
3 teaspoons chicken bouillon
¼ cup chicken broth, or as needed
½ cup crispy tortilla strips

Steps:

  • Place guajillo chile peppers, ancho chile pepper, and a pinch of salt in a small saucepan. Cover with water and bring to a boil. Cook over medium-low heat until peppers have softened, about 10 minutes. Turn off heat, drain peppers, and set aside to cool.
  • Combine chicken, garlic, and a generous pinch of salt in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat until meat is tender and can be easily pulled apart with a fork, about 10 minutes. Transfer chicken to a plate and shred with 2 forks when cool enough to handle. Strain broth into a bowl and set aside to use in the soup.
  • Combine diced tomatoes and cooled chile peppers in a blender; blend until smooth.
  • Heat 1 tablespoon oil in a cast iron soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add oregano and paprika; saute until onion starts to brown, 10 to 12 minutes. Make a well in the center of the onions and add remaining 2 tablespoons oil. Add pureed tomato-chile pepper mixture to the hot oil; it should sizzle. Stir sauce to combine with onions and cook until heated through, about 3 minutes.
  • Add shredded chicken to the pot and stir until completely coated in sauce; simmer for 3 minutes. Stir in reserved chicken broth, corn, and chicken bouillon until combined and bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes, adding additional chicken broth if soup is too thick.
  • Ladle soup into bowls and top with tortilla strips.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 18.3 g, Cholesterol 70.4 mg, Fat 16.3 g, Fiber 3.1 g, Protein 22.3 g, SaturatedFat 3.5 g, Sodium 441.8 mg, Sugar 3.9 g

MEXICAN TORTILLA CHICKEN SOUP



Mexican Tortilla Chicken Soup image

Provided by Tyler Florence

Categories     main-dish

Yield 4 servings

Number Of Ingredients 23

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
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

Steps:

  • 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.
  • 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.
  • Yield: 2 quarts

MEXICAN CHICKEN TORTILLA SOUP



Mexican Chicken Tortilla Soup image

This is a spicy Mexican twist on your typical chicken soup, with strips of tortillas floating inside.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 13

3 teaspoons vegetable oil
2 garlic cloves, minced
1 tablespoon tomato paste
1 cup diced tomatoes with liquid (from a 15-ounce can)
4 teaspoons chili powder
Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
Coarse salt and ground pepper
3 corn tortillas, cut into thin strips
1/2 avocado, thinly sliced
2 ounces cotija cheese, crumbled (1/3 cup)
1/4 cup fresh cilantro leaves
1 scallion, thinly sliced
Lime wedges, for serving

Steps:

  • Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.
  • Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.
  • Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

Nutrition Facts : Calories 330 g, Fat 14 g, Fiber 5 g, Protein 32 g, SaturatedFat 4 g

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