Best 5 Fall Chicken Tortilla Soup Recipes

FALL CHICKEN TORTILLA SOUP

Steps:

• In dutch oven, heat the oil over medium heat.
• Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.
• Add the tomatoes, bringing to a boil.
• Add cumin, chili powder and bay leaves.
• Add chicken stock and return to a boil.
• Reduce heat.
• Add salt and cayenne and simmer for an additional 30 minutes.
• Remove bay leaves and stir in shredded chicken.
• Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.

AUTUMN CHICKEN TORTILLA SOUP

Steps:

• FOR THE TORTILLA STRIPS:.
• Scatter tortilla strips on baking sheet, drizzle with oil and bake at 425 degrees until golden brown and crispy (about 12-14 mins.).
• Remove tortilla strips from oven, season with salt and transfer to a paper towel lined plate to cool.
• FOR THE SOUP:.
• While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan.
• Reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes.
• Transfer chicken to large plate and set aside to cool.
• Pour broth through fine-mesh strainer and discard solids in strainer.
• When cool enough to handle, shred chicken into bite-sized pieces & discard bones.
• Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth.
• Heat oil in Dutch oven over high heat until shimmering.
• Add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes.
• Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes.
• If desired, add up to 2 teaspoons additional adobo sauce.
• Add shredded chicken and simmer until heated through, about 5 minutes.
• Place portions of tortilla strips in bottom of individual bowls and ladle soup over the tortilla strips.
• Dress soup with desired garnishes.

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

CHICKEN TORTILLA SOUP IV

Steps:

• Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
• Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
• Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.

CHICKEN-TORTILLA SOUP

Steps:

• In a large saucepan, combine chicken, 2 cups cilantro, broth, and water. Bring to a boil, reduce heat, and simmer gently until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate; let cool. Cut into 1/2-inch dice. Strain broth through a fine strainer lined with several layers of cheesecloth; reserve. Wipe out pot.
• Heat 1/2 tablespoon oil in a cast-iron skillet on medium-high until hot. Add 3 tomatoes, onions, and garlic; cover and cook, turning vegetables occasionally, until skins are nicely charred, about 10 minutes. Remove from heat. When vegetables are cool enough to handle, remove skins, stems, and cores; discard. Place tomatoes, onions, and garlic in a blender with 1/2 cup reserved broth; blend until smooth. Scrape mixture into saucepan; cook, stirring, over medium heat until thickened and darker, about 6 minutes. Stir in remaining broth, 1/4 teaspoon salt, corn, chickpeas, and chicken. Remove from heat.
• Preheat oven to 375 degrees. Place tortilla strips on a rimmed baking sheet; toss with remaining tablespoon oil and 1/8 teaspoon salt. Bake until golden and crisp, about 12 minutes, turning once or twice. Cool.
• Finely dice avocado; gently rinse with cold water. Place in a bowl. Finely dice remaining tomato, and add to avocado with lime juice, jalapeno, chopped cilantro, and remaining 1/8 teaspoon salt. Re-warm soup; ladle into bowls. Garnish with avocado mixture, sour cream, and tortilla strips.