Best Spicy Chicken Tortilla Soup Recipes

SPICY CHICKEN TORTILLA SOUP

Steps:

• Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
• Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
• Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
• Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
• Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
• Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
• Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

PAM'S SPICY SLOW COOKER CHICKEN TORTILLA SOUP

Steps:

• Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
• Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

SPICY CHICKEN TORTILLA SOUP

Steps:

• Slice carrot into bite-sized pieces, mince garlic and chop the chipotle chiles, and cut the chicken into bite size pieces. Set aside. In a large soup pot, add enough oil to coat the bottom of the pot. When the oil is warm, add diced onions and chiles. Saute until the onions are translucent. Add the garlic last and simmer for another minute.
• Add chicken broth and tomatoes to the soup pot. Add celery seed and bay leaves. Stir to blend. Now add the carrots and simmer for 10 minutes. Add chicken, beans, rice, and corn. Stir ingredients and cook for 20 minutes longer. Taste to see if you need more salt and pepper. Remove bay leaves before serving.
• In a medium saucepan, add about an inch of canola oil to the pan. Cut corn tortillas into one inch strips. When oil is hot, fry tortillas until golden brown. Drain on a paper towel lined paper plate and add seasoned salt if desired.
• SUGGESTED GARNISHES: Cheddar/Jack Cheese, Sour Cream, Sliced Avocado, Cilantro, Corn Tortilla strips, Lime slices to squeeze into the soup.
• TIPS & WARNINGS: You can make your own chicken broth so you can control the sodium content. Buy a whole cooked chicken from the deli in your Supermarket and remove the chicken from the bone and cut into bite size pieces if you are pressed for time.

SPICY CHICKEN TORTILLA SOUP

Steps:

• 1. Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
• 2. After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
• 3. Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often.
• 4. Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes.
• 5. Add broth, tomatoes, tomato paste, corn, black beans, and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
• 6. Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve.
• 7. Add oil to a pan. Fry tortillas strips a little at a time until brown and crispy. Drain on a paper towel lined plate. Salt while hot.
• 8. Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!

THE BEST CHICKEN TORTILLA SOUP RECIPE - A SPICY PERSPECTIVE

Steps:

• In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.
• Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.
• Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes.
• Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.
• Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water.
• Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.

SARAHKAYE'S SPICY CHICKEN TORTILLA SOUP

Steps:

• In a heavy pot, bring broth to a boil. Add roasted garlic, oregano, Rotel, chopped onion, jalapenos, bell pepper, corn and black beans to the stocks.
• Simmer uncovered for 30 minutes.
• Broil the sliced onions until soft and brown.
• Add broiled onions, quinoa, mushrooms and chicken to stocks and simmer for at least 30 minutes to an hour.
• The longer you simmer, the more the flavors meld and spices release!
• Garnish with toasted tortilla strips, shredded cheese, avocado & sour cream.

SPICY CHICKEN TORTILLA SOUP

Steps:

• In a medium sized saucepan, cook chicken breasts in water and next four ingredients. Once chicken is cooked, remove chicken to a bowl and shred with two forks. Set aside. In a blender, puree canned tomatoes, quartered onion and garlic. Heat olive oil in a large stock pot, and add tomato puree mixture. Stir and slowly add chicken broth and salt. Bring to a boil then turn heat down to medium low and add corn, black beans and shredded chicken. If you like the texture, throw in the torn pieces of the tortilla. Taste the soup to see if you need to add any salt or pepper. Ladle into bowls and garnish with crisp tortilla strips, cilantro, avocado, freshly squeezed lime juice, sour cream and queso fresco. Enjoy!