Chicken Tortilla Soup Skinnytaste Recipes with ingredients,nutritions,instructions and related recipes (2024)

Steps:

• In a large nonstick pot, add olive oil, onions, and garlic. Sauté for 1 minute.
• Add chopped tortillas, tomato paste, smoked paprika, chili powder, cumin, garlic powder, and black pepper, to taste. Sauté for 2 minutes.
• Stir in chicken broth and tomatoes. Bring up to a boil, turn down heat and simmer for 15 minutes.
• Add hominy, beans, chicken, and fresh-squeezed lime juice. Mix well. Cook 10 minutes more.
• Top with some crushed tortilla chips, if desired.

Nutrition Facts : ServingSize 2 cups, Calories 180 kcal, Fat 4 g, SaturatedFat 1 g, Cholesterol 56 mg, Protein 21 g, Carbohydrate 17 g, Fiber 4 g, Sodium 584 mg, Sugar 3 g

Steps:

• Preheat the oven to 375 degrees F.
• Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
• Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
• Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

Steps:

• Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.

Steps:

• Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
• Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
• Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
• Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
• Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
• Using a pizza cutter, cut each tortilla into 1/2 inch strips.
• Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
• Using a slotted spoon, remove the strips and allow to drain on a paper towel.
• When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
• Enjoy!

Nutrition Facts : ServingSize 1 Serving

Steps:

• Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
• In a large pot, saute first four ingredients until tender.
• Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
• Cover and bring to a boil.
• Reduce heat to low and simmer for about an hour.
• Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
• Simmer until the vegetalbes are tender, about 30 more minutes.
• To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
• Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
• Lightly sprinkle the tortilla strips with salt if desired.
• Layer the tortilla strips in bowls.
• Sprinkle with chopped avocado if desired.
• Ladle soup into bowl.
• Sprinkle with shredded cheddar cheese and cilantro and serve immediately.

Steps:

• In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add 1 cup cheese; cook and stir over low heat until melted. Crumble half of the tortilla chips into soup bowls. Ladle soup over chips. Top each serving with two crumbled chips; sprinkle with remaining cheese.

Nutrition Facts : Calories 295 calories, Fat 8g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 900mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 7g fiber), Protein 22g protein. Diabetic Exchanges

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.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g

Steps:

• Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
• Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
• When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
• While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
• Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Nutrition Facts : @context http, Calories 766, UnsaturatedFat 38 grams, Carbohydrate 22 grams, Fat 58 grams, Fiber 7 grams, Protein 41 grams, SaturatedFat 14 grams, Sodium 815 milligrams, Sugar 2 grams, TransFat 0 grams

Steps:

• Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
• Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

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.

Nutrition Facts : Calories 256.9 calories, Carbohydrate 36.1 g, Cholesterol 20.3 mg, Fat 5.5 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 0.9 g, Sodium 967.7 mg, Sugar 3.4 g

Steps:

• Bring the water to a boil in a large pot; stir the bouillon cubes into the water until dissolved. Add the onion, banana pepper, hominy, black beans, garbanzo beans, diced tomatoes with chiles, diced tomatoes, chicken soup, chicken, garlic powder, lime juice, hot pepper sauce, cilantro, chili powder, cumin, salt, and pepper; stir. Reduce heat to medium and cook the soup until the onions are soft and opaque, about 20 minutes.

Nutrition Facts : Calories 533.5 calories, Carbohydrate 46.4 g, Cholesterol 96.9 mg, Fat 20.1 g, Fiber 7.4 g, Protein 40.3 g, SaturatedFat 5.3 g, Sodium 3036.6 mg, Sugar 6.3 g

2020-10-22 Cook: Add chicken, smoked paprika, cumin, chili powder, salt, and cayenne to the pot and cook until slightly brown. Stir a few times. Boil: Pour broth, tomato sauce, corn, and black beans into the pot. Stir, then cover and bring to a boil. Simmer: Reduce heat and simmer to allow the flavours to blend nicely.
From ifoodreal.com

1 day ago Instructions. Preheat the oven to 400F. First add the chicken breast into the Instant Pot along with the broth, salsa, corn, and black beans. Then set the Instant Pot to Sealing and set it to Pressure Cook on High for 20 minutes. While the soup is …
From melaniecooks.com

2014-10-23 In a medium nonstick sillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring until soft, about 3 minutes. Add to the slow-cooker along with the broth, tomato sauce, chipotle in adobo, cilantro, beans, tomatoes, corn, cumin, and oregano. Add the chicken breasts. Cover and cook on low for 4 to 6 hours.
From foodiecrush.com

All cool recipes and cooking guide for Skinnytaste Chicken Tortilla Soup are provided here for you to discover and enjoy. Healthy Menu. Healthy Snacks For Soccer Tournament Healthy Snacks For Soccer Players 100 Calorie Healthy Snack Ideas ...
From recipeshappy.com

Skinnytaste Chicken Tortilla Soup Recipes hot www.tfrecipes.com. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream. SKINNY TORTILLA …
From therecipes.info

2022-03-07 Add the garlic and sauté for 1 to 2 minutes. Stir intermittently. Add the chicken broth, tomatoes and juice, black beans, chicken, corn, lime juice, chili powder, cumin, 2 teaspoons salt, pepper, smoked paprika, optional cayenne pepper, and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes.
From averiecooks.com

All cool recipes and cooking guide for Skinnytaste Tortilla Soup Recipe are provided here for you to discover and enjoy ... Chicken Enchiladas Soup Healthy Healthy Enchilada Soup Healthy Beef Barley Soup Recipe Healthy Recipes For Dinner Skinny Healthy Portabella Mushroom Cap Recipes Healthy Desserts With Dates Healthy Snacks With Dates Healthy Sauces For …
From recipeshappy.com

2020-10-20 Place a soup pot or dutch oven over medium-high heat. Add 1 Tbsp oil and sautee chopped onion, garlic, and jalapeno until tender. Add chicken breasts and remaining soup ingredients to the pot. Bring to a boil then simmer for 25 minutes. Remove the chicken to a bowl and shred it with 2 forks.
From natashaskitchen.com

Soup. Soup makes the perfect casual appetizer, comforting breakfast, or meal for an upset stomach. Find the best collection of healthy and delicious soup recipes here. There are so many tasty soups to choose from, and they’re super easy to make! Whatever flavors you’re craving, I have an awesome soup for you.
From skinnytaste.com

2021-02-06 Simmer soup. Transfer blended vegetable mixture with chicken broth, chicken, carrots, and seasonings back in the large pot; bring to a boil and then lower heat to simmer for about 20-30 minutes and until carrots are soft. That’s it! Super simple! Taste and add toppings. Taste and adjust spices, as desired.
From kimscravings.com

2019-07-01 To make in your slow cooker: In a 6-quart slow cooker, add chicken and the rest of the ingredients (except lime juice), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken and shred with two forks then add back into the slow cooker along with the lime juice. To make on your stove top: In a large dutch oven or pot on ...
From eatyourselfskinny.com

2016-11-21 Press saute on the Instant Pot. Add onion and garlic and sauté until soft, 3-4 minutes. Slowly add the chicken broth, tomato sauce and chipotle adobo sauce and cilantro. Add the drained beans, diced tomatoes, corn, cumin, oregano and stir. Add the chicken breasts; cover and cook on high pressure for 20 minutes.
From skinnytaste.com

Heat oven to 400 degrees F. Line a baking sheet with aluminum foil. Rub chicken on both sides with salt and ancho chili powder. Heat the oil in a large soup pot over medium heat. Add chicken thighs, skin-side-down and cook until the skin is golden brown, about 12 minutes.
From inspiredtaste.net

2019-03-24 by Gina hom*olka. Skinnytaste One and Done by Gina hom*olka is a cookbook filled with healthy and delicious recipes that are big on flavor, low on calories and made start-to-finish in one pot. Each recipe also includes all the nutritional information for those counting calories, sugars, carbs etc. This is Gina’s third book in the Skinnytaste ...
From lovethiscookbook.com

1. *Check labels for gluten-free. 2. Preheat oven to 400F. 3. Season chicken tenders with 3/4 teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate.
From share-recipes.net

2022-05-10 3 chicken breasts, cooked and shredded (I use a rotisserie chicken, cuts the time in half) 2 (15oz) jars of Tostitos Salsa Con Queso. 1 can of cream of chicken (10.5oz) 1 cup sour cream. 1 ¾ cups of chicken broth or 1 14.5oz can. ½ can fire roasted diced green chilies. 1 1/2 cups of frozen corn
From mandyinthemaking.com

2013-10-26 Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken stock, crushed tomatoes, green chiles, chili powder, cumin, oregano and cayenne pepper; season with salt and pepper, to taste.
From damndelicious.net

› low sodium tortilla soup recipe ... Salt-Free Chicken Tortilla Soup - Sodium Girl tip www.sodiumgirl.com. www.sodiumgirl.com › salt-free-chicken-tortilla-soup See more result ›› See also : Low Fat Chicken Tortilla Soup , Low Sodium Tortilla Recipe 100. Visit site . Share this result ×. Salt-Free Chicken Tortilla Soup - Sodium Girl. Copy the link and share. Tap To …
From therecipes.info

best www.simplejoy.com. Instructions. Mix all ingredients together in a crock pot and cook on low for 6 hours or high for 3 hours. At the end of the cooking time, remove the chicken from the crock pot, shred and return to the soup. Serve topped with light sour cream and shredded cheese.
From therecipes.info

2018-09-30 Bring the soup up to a boil, then reduce to a simmer. Cover the pot with a lid, turn the heat all the way down to low, and simmer gently for 15 minutes, until the chicken breast is cooked through to 165F. Remove the chicken breasts to a board, and shred with two forks. Return the shredded chicken to the soup.
From fifteenspatulas.com

CROCKPOT CHICKEN TORTILLA SOUP SKINNYTASTE RECIPES. From skinnytaste.com 2013-01-22 · Skinnytaste > Recipes > Soup > Crock Pot Picante Chicken and Black Bean Soup. Crock Pot Picante Chicken and Black Bean Soup. 1 5 1 SP 306 Cals 28 Protein 37.5 Carbs 6 Fats 193. 5 from 4 votes. Jump to Recipe. Save It Saved! 2424 shares.
From therecipes.info

2021-11-09 Cook on high for about 8 minutes. It can take 10-15 minutes for it to get up to pressure. When cooking is complete, be careful of any possible splattering and do a quick pressure release. Remove the chicken and shred it with two forks. Stir the chicken back into the soup and serve.
From kimscravings.com

2022-05-04 Chicken Tortilla Soup PureWow. chicken broth, carrots, black beans, jalapeño, red onion, chopped fresh cilantro and 15 more.
From yummly.com

2020-11-02 Instructions. Cut the tortilla into strips and fry the strips in 1/4 cup olive oil on the stove in a frying pan. Remove the fried tortilla strips from the pan and place them on a plate lined with a paper towel. Preheat the dutch oven on the stove. Add …
From momhomeguide.com

To make the soup. Heat a heavy bottom dutch oven with oil. Add the garlic, jalapenos, and onion. Cook for 2-3 minutes. Add the spices; red chili powder, cumin powder, pepper powder, cayenne pepper, and salt, and saute for a minute. Add the diced tomatoes, chicken broth and …
From gimmedelicious.com

2020-02-03 1. It’s fast. Thanks to a little help from the grocery store, this soup is ready in under an hour. Instead of cooking the chicken yourself, start with a rotisserie chicken. The juicy meat can be easily shredded to form the base of this soup. 2. It makes use of smart shortcuts.
From thekitchn.com

2021-12-29 In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes. Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil. Add the carrots.
From aspicyperspective.com

2019-01-02 Add in the chicken stock, water, diced tomatoes, and juice of 1 lime. Bring soup to a boil then reduce to a simmer and simmer on stove, covered, for 20 minutes. After 20 minutes, add in the hominy, corn, chicken, and salt. Stir to incorporate then let simmer, uncovered, for 10 minutes more. Turn off the heat and divide into bowls and serve with ...
From tablefortwoblog.com

2019-03-24 Place the veggies in a blender with the avocado and cheese, running the blender for a minute or until completely smooth. Add 1/2 the can of black beans, reserving the rest and the tortilla chips. Pulse a few times leaving chunks in the soup. Pour the mixture back in the pot and turn it to medium heat.
From ohsweetbasil.com

Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com

Preheat oven to 425 degrees F (for tortilla strips). Melt olive oil over medium high heat in a large Dutch oven/soup pot. Add onions and sauté for 3 minutes. Add bell pepper and poblano peppers and cook for 2 minutes, stirring constantly. Add garlic and sauté 30 seconds.
From carlsbadcravings.com

2018-12-18 STOVE: Season the chicken with salt. Heat a large pot or Dutch oven over medium high heat. Add the oil, onion, celery, carrot and garlic and sauté until soft, 5 minutes. Add the chicken, chicken broth, 1/4 cup water, bay leaves and 1/8 teaspoon black pepper. Bring to a boil over high heat, then cover and reduce to a simmer.
From skinnytaste.com

Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds. Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.
From thestayathomechef.com

2016-10-19 Preheat oven to 400F. Season chicken tenders with 3/4 teaspoon salt and pepper. Place flour on a shallow plate and egg in a medium bowl. Place tortilla chips, remaining 1/4 teaspoon salt, garlic powder, cumin, and pepper on another shallow plate. Dredge each tender lightly in flour, then egg (shaking off excess), then chip mixture.
From skinnytaste.com

2019-03-06 Add onion, pepper, and jalapeno to pan and cook until translucent (about 3-5 minutes). Add garlic and cook until fragrant (about 30 seconds) Add chicken stock, tomatoes, beans, enchilada sauce, corn, chilis, chili powder, sugar, cumin, ½ teaspoon kosher salt, paprika, black pepper, and chicken. Stir well and bring to a simmer.
From sugarspunrun.com

2020-05-09 Stir to combine. Bring soup to a gentle boil then reduce heat and simmer for approximately 20 minutes until soup is heated through. To make your own tortilla strips: Cut 6 corn tortillas into 1/2 inch strips. Toss in olive oil and salt. Place on a baking sheet and bake at 350 for 10 minutes.
From tastesofhomemade.com

Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com