Best 4 Spicy Chicken Tortilla Soup Recipes

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Welcome to the exciting world of flavors! Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more? If so, then let's dive into the realm of "Spicy Chicken Tortilla Soup" - a dish that combines the heat of chili peppers with the comforting embrace of chicken and tortillas. Get ready to explore a symphony of flavors as we uncover the secrets behind creating the perfect bowl of this tantalizing soup.

Let's cook with our recipes!

SPICY CHICKEN TORTILLA SOUP



Spicy Chicken Tortilla Soup image

Quick and easy chicken tortilla soup.

Provided by frankp

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h15m

Yield 8

Number Of Ingredients 16

8 (1 ounce) slices smoked bacon, cut into 1/2-inch strips
1 large onion, chopped
3 cloves garlic, minced
1 (32 ounce) container chicken broth
3 skinless, boneless chicken breasts
1 (28 ounce) can diced tomatoes and mild green chile peppers (such as RO*TEL®)
1 (14 ounce) can tomato sauce
1 (14 ounce) can whole kernel corn
3 chipotle peppers in adobo sauce, chopped, or to taste
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 ½ teaspoons dried cilantro
3 (8 inch) flour tortillas, cut into strips
1 (8 ounce) container sour cream
½ cup shredded sharp Cheddar cheese

Steps:

  • Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
  • Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
  • Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
  • Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
  • Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
  • Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
  • Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

Nutrition Facts : Calories 455.1 calories, Carbohydrate 31.4 g, Cholesterol 70.1 mg, Fat 26.2 g, Fiber 4.1 g, Protein 25.2 g, SaturatedFat 11.4 g, Sodium 2739.5 mg, Sugar 5.4 g

PAM'S SPICY SLOW COOKER CHICKEN TORTILLA SOUP



PAM's Spicy Slow Cooker Chicken Tortilla Soup image

A slow cooker chicken tortilla soup recipe with chicken thighs, Southwest mixed vegetables, zesty tomatoes, spices and fresh lime juice.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 8h15m

Yield 6

Number Of Ingredients 11

PAM® Original No-Stick Cooking Spray
1 ½ pounds boneless skinless chicken thighs
2 cups frozen Southwest mixed vegetables (corn, black beans, red peppers)
1 (10 ounce) can Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 tablespoon ground chipotle chili pepper
1 ½ teaspoons ground cumin
4 cups chicken broth
¼ cup fresh lime juice
1 tablespoon Tortilla strips
1 tablespoon Diced avocado
1 teaspoon Chopped cilantro

Steps:

  • Spray inside of 4-quart slow cooker with cooking spray. Place chicken, frozen vegetables, undrained tomatoes, chili pepper, cumin and broth in slow cooker.
  • Cover; cook on LOW 6 to 8 hours or until chicken is tender. Remove chicken from slow cooker; pull into shreds with 2 forks. Return chicken to slow cooker. Stir in lime juice. Serve and top with tortilla strips, avocado and cilantro, if desired.

Nutrition Facts : Calories 268.7 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 12.5 g, Fiber 4.7 g, Protein 22.2 g, SaturatedFat 3.2 g, Sodium 893.3 mg, Sugar 2 g

SPICY CHICKEN TORTILLA SOUP



Spicy Chicken Tortilla Soup image

If you're looking for a very flavorful and mildly spicy soup, this recipe may be what your looking for.

Provided by By The Lake

Categories     Mexican

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/4 cup Spanish onion, finely chopped
1 garlic clove, minced
1 carrot
2 tablespoons canola oil
2 chipotle chiles, in abobo sauce chopped
1/2 teaspoon celery seed
2 bay leaves
1 rotisserie chicken, deboned and cut into bite-sized pieces
4 (14 ounce) cans chicken broth
1 (10 ounce) can Rotel diced tomatoes
3/4 cup frozen corn
1 (16 ounce) can black beans, drained
1/2 cup rice
6 corn tortillas
1/4 cup canola oil

Steps:

  • Slice carrot into bite-sized pieces, mince garlic and chop the chipotle chiles, and cut the chicken into bite size pieces. Set aside. In a large soup pot, add enough oil to coat the bottom of the pot. When the oil is warm, add diced onions and chiles. Saute until the onions are translucent. Add the garlic last and simmer for another minute.
  • Add chicken broth and tomatoes to the soup pot. Add celery seed and bay leaves. Stir to blend. Now add the carrots and simmer for 10 minutes. Add chicken, beans, rice, and corn. Stir ingredients and cook for 20 minutes longer. Taste to see if you need more salt and pepper. Remove bay leaves before serving.
  • In a medium saucepan, add about an inch of canola oil to the pan. Cut corn tortillas into one inch strips. When oil is hot, fry tortillas until golden brown. Drain on a paper towel lined paper plate and add seasoned salt if desired.
  • SUGGESTED GARNISHES: Cheddar/Jack Cheese, Sour Cream, Sliced Avocado, Cilantro, Corn Tortilla strips, Lime slices to squeeze into the soup.
  • TIPS & WARNINGS: You can make your own chicken broth so you can control the sodium content. Buy a whole cooked chicken from the deli in your Supermarket and remove the chicken from the bone and cut into bite size pieces if you are pressed for time.

SPICY CHICKEN TORTILLA SOUP



Spicy Chicken Tortilla Soup image

This robust soup is full of Mexican spices. It's hearty and will definitely leave you satisfied. It is a little on the spicy side, but we loved it. There are so many flavors and textures going on in this recipe. With big chunks of seasoned chicken, sweetness from the corn and carrots, and some spice, this will be great on a cold,...

Provided by Robynne Glenn

Categories     Bean Soups

Time 2h45m

Number Of Ingredients 37

CHICKEN
2-3 lb boneless chicken breasts, diced (thighs can be used if you prefer)
4 Tbsp olive oil
2-3 tsp Mrs. Dash Chipotle Southwest seasoning
2 tsp sea salt
2 tsp granulated garlic
1-2 tsp black pepper
SOUP
2-3 c diced onion
1 c diced carrots
1/2 c diced celery
1 c diced red bell pepper (can omit this)
4 Tbsp chopped garlic
4-5 tsp ground cumin
2 tsp Mrs. Dash Chipotle Southwest seasoning
1-2 Tbsp chipotle in Adobo sauce, chopped (I remove most of seeds to reduce heat)
28 oz canned diced tomatoes
4 Tbsp tomato paste
8 c chicken broth
3/4 c fresh cilantro, chopped, small thin stems are okay to include
8-16 oz frozen white corn
2 can(s) black beans, 15 oz size, rinsed
salt and pepper to taste* salt after using beef and chicken bases, they are salty
6-8 corn tortillas, cut into strips
vegetable oil, for frying tortilla strips
sea salt
OPTIONAL
1-2 Tbsp chicken base* for added flavor (add a little at at time)
1-2 tsp beef base* for deeper flavor (add a little at a time)
GARNISHES
monterey jack cheese
green onions, sliced
sour cream
sliced avacado
lime wedges
salsa
fresh cilantro, chopped

Steps:

  • 1. Heat olive oil in a heavy soup pot on med-high heat. Add chicken a batch at a time (do not overcrowd) seasoning and browning as you go. Remove from heat and set chicken aside as it browns.
  • 2. After the chicken is removed, you will be left with the oil and all the yummy seasonings. You may need to add a little more olive oil to cook the veggies.
  • 3. Add to oil, the onions, carrots, garlic, celery, and bell peppers. Cook about 10 minutes or until cooked down. Stir often.
  • 4. Add chipotle, cumin, and Mrs. Dash. Cook an additional 2-3 minutes.
  • 5. Add broth, tomatoes, tomato paste, corn, black beans, and chopped cilantro. I added the chicken and beef base at this point. Bring to a boil. Reduce heat and simmer 20 minutes.
  • 6. Add cooked chicken back into the soup. Check spices and adjust as needed. Simmer until ready to serve.
  • 7. Add oil to a pan. Fry tortillas strips a little at a time until brown and crispy. Drain on a paper towel lined plate. Salt while hot.
  • 8. Serve soup in bowls. Top with tortilla strips. Garnish with any or all garnishes. I let each family member add their favorite toppings. Enjoy!

Tips:

- Roast the chicken yourself for a more flavorful soup. Season it well with salt, pepper, and your favorite spices like cumin, paprika, and oregano. - Use a variety of vegetables to add color, texture, and flavor. Common choices include onions, bell peppers, carrots, celery, and corn. - Don't be afraid to experiment with different types of beans. Black beans, pinto beans, and kidney beans are all popular choices. - Use a flavorful broth as the base of your soup. Chicken broth or vegetable broth are both good options. You can also use a combination of the two. - Simmer the soup for at least 30 minutes to allow the flavors to meld. - Serve the soup with your favorite toppings. Common choices include shredded cheese, sour cream, avocado, and cilantro.

Conclusion:

Spicy chicken tortilla soup is a delicious and easy-to-make soup that's perfect for a quick and satisfying meal. With a few simple ingredients and some basic cooking skills, you can have a pot of this flavorful soup on the table in no time. So next time you're looking for a quick and easy meal, give this spicy chicken tortilla soup a try. You won't be disappointed!

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