Best 2 Tortilla Chicken Vegetable Soup Recipes

For those seeking a delicious and hearty meal, look no further than tortilla chicken vegetable soup. This versatile dish is a symphony of flavors and textures, combining tender chicken, crisp vegetables, and the comforting warmth of a flavorful broth. Whether you're looking for a quick and easy weeknight meal or a cozy dish to warm you up on a chilly day, this soup is sure to satisfy your cravings. With its vibrant blend of ingredients and delightful aromas, tortilla chicken vegetable soup is a culinary delight that promises to tantalize your taste buds and leave you feeling comforted and satisfied. So, let's embark on a journey to explore the best recipes for creating this delectable soup, with variations to suit every palate.

Check out the recipes below so you can choose the best recipe for yourself!

TORTILLA CHICKEN VEGETABLE SOUP

Tortilla Chicken Vegetable Soup image

This hearty soup is an anything-goes recipe! Try using carrots instead of red bell pepper; extra garlic, no problem! I love a lot of cilantro! Whatever your choice of veggies, it's wonderful and sure to please your family's tastebuds. At our house, I put a bottle of our favorite hot sauce on the table for those who like to spice up their tortilla soup. Garnish with Monterey Jack cheese and tortilla chips.

Provided by GARNIE

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

Time 1h40m

Yield 9

Number Of Ingredients 16

Ingredients

1 (3 pound) whole chicken, cut into pieces
4 quarts water
3 stalks celery, chopped
2 cloves garlic
1 onion, finely diced
2 (14 ounce) cans peeled and diced tomatoes with juice
2 cubes chicken bouillon
1 red bell pepper, chopped
½ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
¼ teaspoon ground white pepper
1 (10 ounce) package frozen corn kernels
1 bunch green onions, thinly sliced
2 bunches chopped fresh cilantro
2 cups cooked white rice
salt to taste

Steps:

Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes.
Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes.
Add corn, green onion, and cilantro. Simmer 10 minutes longer.
Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 24.6 g, Cholesterol 66.5 mg, Fat 11.3 g, Fiber 3.3 g, Protein 24.9 g, SaturatedFat 3.1 g, Sodium 370.6 mg, Sugar 5.2 g

TORTILLA-VEGETABLE CHICKEN SOUP

Tortilla-Vegetable Chicken Soup image

This recipe is surprisingly a snap. Don't worry about the long list of ingredients; most of them are already in your pantry. -Jan Peri-Wyrick, Fort Worth, Texas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

3 flour tortillas (6 inches), cut into 1-inch strips
2 tablespoons olive oil
1 cup chopped celery
3/4 cup finely chopped carrot
1/2 cup chopped red onion
2 cups cubed cooked chicken breast
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes with mild green chilies
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) beef broth
2 teaspoons dried parsley flakes
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon ground cumin
1 teaspoon ground coriander
Shredded Monterey Jack cheese, optional

Steps:

Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside., In a 6-qt. stock pot, heat oil over medium-high heat. Add celery, carrot and onion; cook and stir 6-8 minutes or until tender. Stir in chicken, corn, beans, tomatoes, broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Serve with tortilla strips and, if desired, cheese.

Nutrition Facts : Calories 315 calories, Fat 8g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 1386mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 6g fiber), Protein 25g protein.

Tips:

Use a variety of vegetables to add flavor and nutrients to your soup. Some good options include carrots, celery, onions, bell peppers, and corn.
If you don't have any cooked chicken, you can use rotisserie chicken or canned chicken breast.
Be sure to season your soup well. Salt, pepper, garlic powder, and onion powder are all good options.
If you want a thicker soup, you can add some cornstarch or flour. Just be sure to whisk it into the soup until it's completely dissolved.
Serve your soup with your favorite toppings, such as tortilla chips, sour cream, and cheese.

Conclusion:

Tortilla chicken vegetable soup is a quick, delicious, and versatile dish that can be made with simple ingredients. It's a great way to use up leftover chicken and vegetables, and it's also a good option for a healthy and filling meal. So next time you're looking for a quick and easy soup recipe, give tortilla chicken vegetable soup a try.