Best 12 Easy 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 TORTILLA SOUP

Steps:

• In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese.

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 MEXICAN TORTILLA SOUP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Cut tortillas in half and slice crosswise into 1/8-inch strips. Place in a bowl and toss with 1 tablespoon oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
• Bake in the preheated oven until crisp and light brown, about 15 minutes. Let cool.
• Heat remaining oil in a saucepan over medium heat. Add pasilla chiles; cook and stir until light brown, about 4 minutes. Transfer chiles to a plate. Add onion to the saucepan; cook until translucent, about 5 minutes. Add tomatoes; cook until soft, stirring occasionally, about 10 minutes. Reduce heat to medium-low.
• Return chiles to the pan; add mint and oregano. Simmer until fragrant, about 3 minutes. Pour in chicken broth, increase heat to medium-high, and bring to a boil. Add chicken bouillon; reduce heat and simmer until flavors meld, about 10 minutes more. Discard mint and oregano. Garnish with the tortilla strips, avocados, and queso fresco.

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 VEGETARIAN BLACK BEAN TORTILLA SOUP

Steps:

• Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.

EASY TORTILLA SOUP

Steps:

• Heat oven to 400°F. Cut tortillas into 1/2-inch strips. Place on ungreased cookie sheet; spray tortilla strips with cooking spray. Bake 5 to 6 minutes or until golden brown and crunchy. Set aside to cool.
• Meanwhile, in 3-quart nonstick saucepan, cook onion over medium heat 2 to 3 minutes or until soft. Add enchilada sauce and chicken broth. Heat to simmering. Add chicken. Simmer until onion is cooked through. Remove from heat; add cilantro. Serve with tortilla strips and garnishes.

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.

SUPER EASY TORTILLA SOUP

Steps:

• Puree the tomatoes in a blender or food processor.
• Pour soup and tomatoes into a stockpot and warm over medium heat.
• To serve, top with chips and cheese.
• I make this with a number of possible variations-- some good additions are: shredded cooked chicken thighs or breasts, sour cream, black beans, black olives, a can of mexi-corn, sliced avocados, other varieties of cheese, chopped green onions.

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.

EASY CROCK POT TORTILLA SOUP

Steps:

• 1. Boil chicken breasts, set aside to cool.
• 2. Saute onion and garlic in olive oil or cooking spray in a skillet until onions are translucent.
• 3. In a Crock Pot, shred the chicken and add onion and garlic mixture, chicken broth, salt, pepper and salsa. (You can add more garlic at this step if you like)
• 4. Simmer in Crock Pot on low 4-6 hours or 2-4 hours on high.
• 5. Break up chips in bottom of individual bowls, spoon soup over chips, add cheese to taste and garnishes such as; Cheddar cheese, sour cream, hot sauce, minced onion, or minced jalapeno peppers.