Best 6 Easy Chicken Tortilla Soup Recipes

EASY CHICKEN TORTILLA SOUP

Steps:

• Heat olive oil and butter in a large pot over medium-high heat. Add onion and bell pepper; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in chicken broth, hominy, black beans, diced tomatoes, beer, and tomato paste. Stir in shredded chicken. Add garlic powder, cumin, onion powder, chili powder, red pepper flakes, cayenne pepper, salt, and pepper. Bring to a simmer and cook for 20 minutes.
• Ladle into bowls and top with crushed tortilla chips.

EASY AND TASTY CHICKEN TORTILLA SOUP

Steps:

• Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

EASY CHICKEN TORTILLA SOUP WITH BEAN AND CHEESE NACHOS

Steps:

• Arrange a rack in top third of oven; preheat to 425°F. Arrange 2 tortillas on a rimmed baking sheet and brush with oil. Bake 5 minutes, then flip and continue to bake until crispy, 4-5 minutes more. Carefully spread each tortilla with 2 Tbsp. refried beans; season lightly with salt and dust with cumin. Top with cheese. Return to oven and bake until cheese is melted and browned, about 5 minutes more. Transfer to a cutting board and let cool slightly. Cut each tortilla into 4 wedges to create nachos.
• Meanwhile, cut remaining 2 tortillas into 1" pieces. Heat remaining 2 Tbsp. oil in a large pot over medium-high. Add onion and tortilla pieces and cook, stirring occasionally, until softened and lightly browned, about 3 minutes. Add garlic and remaining 1 tsp. cumin and cook, stirring, until fragrant, 30-60 seconds. Immediately add broth, tomatoes, chiles and sauce, 1 tsp. salt, and 1/2 tsp. pepper. Cover pot, increase heat to high, and bring to a gentle simmer. Uncover, reduce heat to medium, and add chicken. Gently simmer over medium heat until chicken is cooked through, about 5 minutes.
• Remove pot from heat. Stir in 2 Tbsp. lime juice. Season with adobo sauce, salt, or pepper, if needed. Ladle soup into bowls. Garnish with nachos, lime wedges, avocado, radish, and cilantro, if using. Season with pepper, if needed, and serve immediately.
• Do Ahead
• Soup (without nachos) can be made 3 days ahead. Cover and chill.

EASY WEEKNIGHT CHICKEN TORTILLA SOUP RECIPE BY TASTY

Steps:

• Boil water in a crockpot. Once boiling, add bouillon cubes and stir until dissolved.
• Once dissolved, add remaining ingredients except chicken. Simmer for 10 minutes, stirring occasionally.
• Add chicken and simmer for 5 more minutes.
• Serve warm with toppings.

EASY PEASY CHICKEN TORTILLA SOUP

Steps:

• 1. 1. Put the oil in a deep pot and sautee the onion for 2 minutes. Add a pinch of salt so the onion will cook and not brown. Add the garlic and cook for another minute. If you like a little spice you can add a jalapeño in with the garlic and cook for another 2 minutes. I used the slice jalapeños in the jar. Add the chicken broth, tomatoes, corn and black beans bring to a boil. Once at a boil lower heat and simmer.
• 2. Preheat oven to 300, place tortillas that have been cut in to thin strips on a baking dish and heat until they are crispy (5 to 7 minutes).
• 3. If you are using pre-cooked chicken (like the rotisserie chicken from the supermarket), pull the breast meat off the bone and shred with a fork. Add to the simmering broth. Add lime juice and salt and pepper to taste to the pot.
• 4. *****IF YOU ARE USING UNCOOKED CHICKEN BREASTS.. you put the breast in the pot and simmer for 20 to 25 minutes. Once cooked you remove the breasts from the pot and shred the meat with a fork and return to the pot.
• 5. Ladle soup into bowls and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

QUICK AND EASY CHICKEN TORTILLA SOUP

Steps:

• Heat a large pot over medium heat; grease with cooking spray. Add chicken; cook and stir until browned, about 10 minutes. Stir in broth and cumin. Bring to a boil; reduce heat, cover, and simmer until flavors combine, about 20 minutes.
• Stir salsa, lime juice, and cilantro into the pot; simmer until heated through, 5 to 10 minutes more.