Easy Chicken Tortilla Soup Recipe

Warm soups on cold days are on my list of the best things in the world. They have this wonderful comforting effect, that helps you forget your battles of the day, and gets you ready for a well earned good night's rest. Another great quality of soup is that helps you consume those foods that you aren't very fond of. However, chicken tortilla soup does not fall into this category as it combines tasty chicken soup with a crunchy goodness of corn tortilla chips. It's also very easy to make, especially if you use purchased tortilla chips, instead of making them from scratch at home. If you have the time and inclination to do it from scratch, you can make you own tortilla chips and chicken broth. This soup is high in nutrition, because it includes chicken that is a good source of protein and vegetables that gives you vitamins, minerals and fiber. In the hunt for the best chicken tortilla soup recipe, this is what we came up with...

Easy Chicken Tortilla Soup Recipe

Ingredients

• 4 cups chicken stock
• Corn tortilla chips
• 1½ to 2 tbsp lime juice
• Vegetable oil
• 1 can (14.5 ounces) diced tomatoes with juice
• ½ cup shredded Monterey Jack cheese or a shredded Mexican blend
• ½ Jalapeno pepper, finely chopped, optional
• 1 cup cooked chopped chicken
• 1 can mild green chile, undrained (4 ounces)
• ¾ cup corn kernels
• 2 tbsp chopped cilantro leaves
• 1 medium carrot, diced
• 2 green onions, with most of the green, chopped
• ½ tsp ground black pepper
• Salt to taste

Directions

To prepare this easy chicken tortilla soup recipe, combine chicken stock with tomatoes, jalapeno, lime juice, green chiles, green onion, cilantro, carrots and corn in a large saucepan. Bring to a boil and then simmer for 40 minutes. Toss in the chicken and cook for another 5 minutes. Pour into soup bowl and top with tortilla chips and and shredded cheese. Serve hot. Read more on chicken soup recipe.

Amazing Chicken Tortilla Soup Recipe

Ingredients

• 2 tbsp extra-virgin olive oil
• ½ cup coarsely chopped fresh cilantro leaves, for garnish
• 2 medium white onions, diced
• ½ cup shredded Jack cheese
• 2 garlic cloves, minced
• 2 avocados, halved, pitted, peeled, and diced
• 2 jalapenos, seeded and minced
• 1½ cups shredded cooked chicken
• 3 ripe medium tomatoes, chopped
• 8 corn tortillas, cut into 1/8'' thick strips
• 1 quart chicken stock
• Canola oil, for pan-frying
• Salt and freshly ground black pepper
• 1 lime, cut in wedges, for serving

Directions

Add 2 tablespoons of the olive oil to a stockpot/saucepan and place on medium heat. Toss in the garlic, onions, jalapenos, and tomatoes, with a gap of about 2 minutes between each addition. Cook all together for 10 minutes until you have a paste like consistency. Then pour in the stock, and season with salt and pepper. Bring to a boil and then simmer for 20 minutes. While the stock mixture is cooking, add 1'' of canola oil to a skillet, and place on medium heat. When the oil starts to smoke, carefully ease in the tortilla strips, and fry in batches until they turn crisp. Transfer them to paper towels, and sprinkle lightly with salt. Pour the soup into 4 soup bowls, and add some shredded chicken to each bowl. Over do some diced avocado, fried tortilla strips and cheese. Garnish with cilantro and serve with lime wedges.

Cheese Chicken Tortilla Soup Recipe

Ingredients

• 4 cups chicken broth
• Flour tortillas sliced in strips and fried in oil
• 1 lb. skinless, boneless chicken breasts
• 2 tbsp Worcestershire sauce
• 1 tbsp lemon pepper
• ½ tsp hot sauce
• 1 onion, chopped
• 1 tbsp cumin
• 1 tbsp garlic, chopped
• 1 tbsp chili powder
• 2 tbsp vegetable oil
• ¼ cup flour
• sour cream (optional)
• 1 lb. (16 oz.) Velveeta Cheese, any flavor
• 1 (15 ounce) can whole kernel corn, drained (optional)
• 2 (10 ounce) cans diced tomatoes with green chilies, untrained

Directions

This recipe for chicken tortilla soup is great for a family get together. To start, combine the chicken, lemon pepper & chicken broth in crockpot. You want the chicken to be covered by the chicken broth. Cover and let it cook for 5 hours on low heat. After this time elapses, take out the chicken breasts from the broth, and leave the broth in slow cooker. Once the chicken is cool, shred it. Combine oil, garlic and onion in a saucepan, and saute over low heat. Then add the flour, stir and remove. Empty the contents of the pan, and mix it together with the shredded chicken, and add it back to the broth in the slow cooker. Pour in the chili powder, cumin, hot sauce, Worcestershire sauce and corn, Velveeta cheese and diced tomatoes to the slow cooker. Cook for another 2 hours and stir occasionally. Pour into soup bowls and top with a scoop of sour cream and tortilla chips strips.