Best 3 Rachael Ray Chicken Fajita Tortilla Soup Recipes

Comforting and tasty, Rachael Ray's Chicken Fajita Tortilla Soup is a surefire hit with its flavorful broth, tender chicken, and fresh vegetables. Whether you're short on time or simply seeking an effortless meal, this soup fits the bill, coming together in under an hour and requiring minimal prep work. Savor the vibrant flavors of Mexican cuisine as you indulge in this delectable soup, made even more special with the addition of crispy tortilla strips and tangy cilantro for a zesty finish.

Here are our top 3 tried and tested recipes!

TORTILLA SOUP

Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Steps:

Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

RACHAEL RAY CHICKEN FAJITA TORTILLA SOUP

Rachael Ray Chicken Fajita Tortilla Soup image

This looks just fantastic on TV that I am saving it here to try in the very near future! I'm guessing on the size of the bag of tortilla chips because it just said "1 bag" in the recipe.

Provided by R.Lynn

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
1 1/2-2 lbs chicken tenders
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
salt & freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28 ounce) can diced fire-roasted tomatoes
1 quart chicken stock
16 ounces white corn tortilla chips
1 cup shredded monterey jack pepper cheese or 1 cup sharp white cheddar cheese
1 ripe avocado, diced
1 lime, juice of
4 scallions, chopped
fresh cilantro leaves or fresh flat-leaf parsley, chopped

Steps:

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

CHICKEN FAJITA TORTILLA SOUP - 30 MINUTE MEALS

Chicken Fajita Tortilla Soup - 30 Minute Meals image

Make and share this Chicken Fajita Tortilla Soup - 30 Minute Meals recipe from Food.com.

Provided by sburmer1

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
1 1/2-2 lbs chicken
1 tablespoon coriander, a palm full
2 tablespoons chopped thyme leaves, 5 to 6 sprigs
salt & freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28 ounce) can diced fire-roasted tomatoes
1 quart chicken stock
1 ounce white corn tortilla chips
1 cup shredded monterey jack pepper cheese or 1 cup sharp white cheddar cheese
1 ripe avocado, diced
1 lime, juice of
4 scallions, chopped
fresh cilantro leaves or fresh flat-leaf parsley, chopped

Steps:

Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

Nutrition Facts : Calories 622.4, Fat 43, SaturatedFat 12.8, Cholesterol 110, Sodium 605.6, Carbohydrate 25.7, Fiber 5.7, Sugar 7.6, Protein 34.9

Tips:

To make sure your soup is full of flavor, use a variety of fresh vegetables. Some good options include: bell peppers, onions, garlic, tomatoes, and corn.
If you don't have chicken breasts on hand, you can use boneless, skinless chicken thighs instead.
To add a smoky flavor to your soup, cook the chicken in a skillet over medium heat until it is browned on all sides.
If you want a thicker soup, you can add a cornstarch slurry. To make a cornstarch slurry, whisk together 1 tablespoon of cornstarch and 1 tablespoon of water until smooth. Then, add the slurry to the soup and cook until thickened.
Season your soup to taste with salt, pepper, and chili powder.
Serve your soup with your favorite toppings, such as: shredded cheese, sour cream, guacamole, and tortilla chips.

Conclusion:

This chicken fajita tortilla soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and is sure to please everyone at the table. So next time you are looking for a quick and easy soup recipe, give this one a try. You won't be disappointed.