Time 45m Yield 6-8 serving(s) Number Of Ingredients 12 Steps:
Boil broth, add onions, garlic, peppercorns, chicken, green chilies, tomato, thyme, cumin and salt. Simmer for 20 minute. Add lime juice and simmer 10 more minutes. Add cilantro just before serving. Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.
Time 30m Yield 8 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet. Bake in the preheated oven until golden brown, about 5 minutes. Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Time 30m Number Of Ingredients 16 Steps:
First preheat your oven to 425 degrees Fahrenheight. Slice tortillas into 1/2-inch strips. Place cut strips on a baking sheet in a single layer making sure none are touching. While making the soup bake tortilla strips for about 10 minutes or until crispy. In a large pot add onion and spices and a splash of chicken broth and saute for about 1 minute on high heat. Add garlic and stir for about 30 seconds or just until you can smell the garlicy aroma.Add corn, black beans, diced tomatoes, green chiles the remaining broth and diced or shredded chicken to pot and cook on high until mixture begins to boil then turn heat to simmer.Dish up the hot soup into individual serving bowls, top with freshly grated cheese, a few baked corn tortilla strips and garnish with sour cream and sliced or diced avocado if desired.Serve this rotisserie chicken tortilla soup in these traditional Mexican clay soup bowls and enjoy!
Number Of Ingredients 26 Steps:
Preheat oven to 350°F. Brush 1 side of tortillas with oil; cut in half. Stack halves and cut crosswise into 1/4-inch-wide strips. Spread strips on nonstick baking sheet. Bake until light golden, about 15 minutes. Cool on baking sheet. Sauté garlic, jalapeno and diced yellow onions in the pot before adding broth; Combine broth, water, tomatoes, bay leaf, cumin and red pepper in saucepan; bring to boil. Reduce heat; simmer 5 minutes. Add chicken, corn and black beans; simmer about 5 minutes. Stir in green onions, cilantro and lime juice. Season with salt and pepper. Make relish while soup is simmering: Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if desired. In a bowl gently stir together avocados, tomato, onion, chilies, and remaining relish ingredients until combined well. Divide relish, tortilla strips among 8 soup plates and ladle soup over mixture. Garnish soup with lime wedges. Sprinkle with tortilla strips and serve.
Time 15m Yield 6 serving(s) Number Of Ingredients 19 Steps:
Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste. Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.
Time 30m Yield 1 serving Number Of Ingredients 16 Steps:
In a medium sauce pot over a medium heat, add oil, garlic and onion. Cook until onion starts to become translucent. Add tomatoes, green chiles, black beans, corn, salt, pepper, oregano, cumin, and chili powder. Cook until all ingredients are heated through, stirring occasionally. Add broth, stir and bring to a simmer. Add chicken and allow to heat through. Serve with a sprinkle of tortilla strips and cilantro. Enjoy!
Time 45m Yield 4 servings Number Of Ingredients 13 Steps:
Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute. Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes. Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt. Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.
Time 30m Yield 6 Number Of Ingredients 14 Steps:
Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes. Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.
More about “rotisserie chicken tortilla soup recipes”
Time 1h25m Yield 8 servings Number Of Ingredients 20 Steps:
Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside. Season the chicken thighs on both sides with salt and the oregano. In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside. Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes. Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer. Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste. Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping. Enjoy!
