5 OR 6 CAN CHICKEN TORTILLA SOUP
I say 5 or 6 can because you can use canned chicken (which would make it a 6 can meal, but "real" chicken is so much better!)
Provided by Staci Ojeda
Categories Chicken Soups
Number Of Ingredients 5
Steps:
- 1. Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
- 2. This can be done in a slow cooker as well, but it's almost not necessary when it can be complete from start to finish in less than 30 minutes (unless you're like me and prefer to NOT use the canned chicken).
- 3. We serve ours with a dollop of sour cream, shredded Mexican cheese and tortilla chips.
CHICKEN TORTILLA SOUP II
I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.
Provided by Eddie Shipman
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
- Add chicken broth and bring to boil.
- Add tomatoes, Rotel, taco seasoning, and chicken.
- Cut Tortillas into small pieces and add to broth mixture.
- Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
- Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
- Add milk and simmer for additional 10 minutes.
- If thicker soup is desired, add more diced tortillas and let incorporate into soup.
- Garnish with shredded cheese and broken tortilla chips.
- Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
- Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
- If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
- You can also use grilled chicken fajita meat for poached diced chicken.
- NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.
Nutrition Facts : Calories 322.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1569, Carbohydrate 12.8, Fiber 2.6, Sugar 4.8, Protein 26.8
6 CAN CHICKEN TORTILLA SOUP
Awesome, must try food.
Provided by Julie A
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Stir black beans, chicken broth, corn, chicken chunks, cream of chicken soup, and diced tomatoes with green chile peppers together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer for 20 minutes.
Nutrition Facts : Calories 271.7 calories, Carbohydrate 29.8 g, Cholesterol 41.7 mg, Fat 8.6 g, Fiber 6.6 g, Protein 20.6 g, SaturatedFat 2.3 g, Sodium 1573 mg, Sugar 2.6 g
SIX CAN CHICKEN TORTILLA SOUP
I got this off another site but I've made it many times and it is SO versatile. Muy facil y bueno! (Very easy and good:)!! No its not authentic but who cares?
Provided by Ang11002
Categories Clear Soup
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies.
- DO NOT DRAIN!
- Add rice and garlic to this as well.
- Pour everything into a large saucepan or stock pot.
- Cover!
- Simmer over medium heat until chicken is heated through& rice is cooked.
- (5 minutes for instant rice).
CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
- Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
- Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
CHICKEN TORTILLA SOUP
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Provided by Danny Boome
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
SIX CAN CHICKEN TORTILLA SOUP
Delicious and EASY zesty soup recipe that uses only 6 canned ingredients! Serve over tortilla chips, and top with shredded Cheddar cheese. Throw away the cans and no one will know that it is not from scratch!
Provided by Terryn
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
Nutrition Facts : Calories 214.2 calories, Carbohydrate 27.2 g, Cholesterol 32 mg, Fat 4.9 g, Fiber 6.7 g, Protein 17.2 g, SaturatedFat 1.2 g, Sodium 1482.5 mg, Sugar 2.7 g
CHICKEN TORTILLA SOUP II
Easy to make ahead and makes great leftovers too!
Provided by Trey
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
- Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.
Nutrition Facts : Calories 418.1 calories, Carbohydrate 24.4 g, Cholesterol 68.8 mg, Fat 22.3 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 3.9 g, Sodium 796.3 mg, Sugar 4.6 g
5 CAN CHICKEN TORTILLA SOUP
I got this recipe from my best friend's family. This is the easiest chicken tortilla soup! It's not exactly traditional or authentic - but it's delicioso!
Provided by rebeckym
Categories Clear Soup
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Throw all ingredients into a pot, heat, and serve!
- Sour cream, salsa, green onion, and hot sauce are also great toppings.
- I was told canned chicken may be substituted for fresh chicken, although I have not tried it that way before.
- You may use chicken boullion cubes and water instead of chicken broth.
MEXICAN CHICKEN TORTILLA SOUP
A hearty Central American soup with complex flavours and textures. If you can make it the day before serving, the flavours will intensify
Provided by Cassie Best
Categories Main course, Soup, Supper
Time 2h
Number Of Ingredients 19
Steps:
- Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
- Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
- Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
- While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
- Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.
Nutrition Facts : Calories 483 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 11 grams sugar, Fiber 10 grams fiber, Protein 35 grams protein, Sodium 1.4 milligram of sodium
SIX-CAN CHICKEN TORTILLA SOUP II
Tom loves chicken tortilla soup. It's a soup that is served over tortilla chips. Pretty good! This is the easiest one I've found and no one has ever noticed the differece... just open six cans, dump it in a pot, heat it up and voila. Dinner!
Provided by CandyTX
Categories Mexican
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Open all of the the cans.
- Pour everything into a large saucepan or stock pot.
- Simmer over medium heat until chicken is heated through.
- Serve over tortilla chips in a bowl.
People also searched
More about "six can chicken tortilla soup ii food"
CHICKEN TORTILLA SOUP RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
CHICKEN TORTILLA SOUP {FAV COMFORT FOOD} - SPEND WITH …
From spendwithpennies.com
CHICKEN TORTILLA SOUP (EASY 30 MINUTES! OR SLOW …
From carlsbadcravings.com
SIX CAN CHICKEN TORTILLA SOUP - UNL FOOD
From food.unl.edu
6 CAN CHICKEN TORTILLA SOUP RECIPE - FOOD.COM
From food.com
SIX CAN CHICKEN TORTILLA SOUP - UNL FOOD
From food.unl.edu
SIX CAN TORTILLA SOUP - THE FOOD BANK OF WATERLOO REGION
From thefoodbank.ca
NUTRITIONAL FACTS: - FOOD.COM
From food.com
CAROL P'S SIX-CAN CHICKEN TORTILLA SOUP RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #soups-stews #mexican #easy #beginner-cook #dietary #low-cholesterol #low-saturated-fat #low-calorie #comfort-food #low-carb #inexpensive #healthy-2 #low-in-something #taste-mood
You'll also love