Six Can Chicken Tortilla Soup Ii Food

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5 OR 6 CAN CHICKEN TORTILLA SOUP



5 or 6 can Chicken Tortilla Soup image

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

1 can(s) (15 ounce) whole kernel corn, drained
2 can(s) (14.5 ounce) cans chicken broth
1 can(s) (10 ounce) can chunk chicken (or use leftover chicken or boil and shred chicken breasts)
1 can(s) (15 ounce) black beans
1 can(s) diced tomatoes with green chili peppers, drained (i use rotel and do not drain)

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



Chicken Tortilla Soup II image

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

8 ounces carrots, diced
8 ounces celery
8 ounces onions, diced
1/2 teaspoon garlic powder or 1 garlic clove, diced
1/8 teaspoon salt
1/4 teaspoon pepper
1 tablespoon corn oil
4 (15 ounce) cans chicken broth
1 (15 ounce) can tomatoes, diced (optional)
1 (10 ounce) can Rotel tomatoes & chilies, diced
1 (1 1/4-1 1/2 ounce) packet taco seasoning (I use McCormicks)
10 (8 inch) corn, tortillas (NOT FLOUR, cut into small pieces, about 1-in x1-in)
12 ounces chicken meat, poached, diced
1 cup milk or 1 cup sour cream
12 ounces monterey jack cheese or 12 ounces Mexican blend cheese, shredded
corn tortilla chips, broken into small pieces for garnish

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



6 Can Chicken Tortilla Soup image

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

1 (15 ounce) can black beans, drained
1 (14.5 ounce) can chicken broth
1 (14 ounce) can whole kernel corn
1 (12.5 fl oz) can chicken chunks, drained
1 (10.75 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

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



Six Can Chicken Tortilla Soup image

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

1 (15 ounce) can mexicorn
2 (14 1/2 ounce) cans chicken broth
1 teaspoon chopped garlic
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with mild green chilies
1/2-1 cup instant rice (I use 1/2 a cup)

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



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

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



Chicken Tortilla Soup image

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

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

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



Six Can Chicken Tortilla Soup image

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

1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth
1 (10 ounce) can chunk chicken
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes with green chile peppers, drained

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



Chicken Tortilla Soup II image

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

6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
½ cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

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



5 Can Chicken Tortilla Soup image

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

1 (15 1/4 ounce) can corn, mostly drained
1 (15 ounce) can black beans, drained
1 (10 ounce) can diced tomatoes with green chilies, drained (rotel)
2 (14 ounce) cans chicken broth
1 -2 cup cooked chicken, diced (depending on how much you like)
shredded cheddar cheese
corn tortilla strips or crumbled tortilla chips

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



Mexican chicken tortilla soup image

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

1.2kg whole chicken
5 fat red chillies , 4 left whole but pierced a few times with a sharp knife, 1 sliced, to serve
2 dried ancho chillies
1 garlic bulb , cut in half through the centre horizontally
bunch coriander , stalks and leaves separated
1 cinnamon stick
3 tbsp vegetable oil
2 large onions , chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp smoked paprika
2 x 400g cans tomatoes
1 tsp sugar
320g can sweetcorn , drained
400g can black beans , drained
zest and juice 2 limes
4 corn tortilla , quartered and cut into strips
2 avocados
200g feta or queso fresco, crumbled, to serve

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



Six-Can Chicken Tortilla Soup II image

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

1 (15 ounce) can whole kernel corn, drained
2 (14 1/2 ounce) cans chicken broth
1 (10 ounce) can chicken, chunked
1 (15 ounce) can black beans
1 (10 ounce) can Rotel tomatoes & chilies, drained
tortilla chips

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.

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