Tortilla - do you have an easy recipe for tortilla soup?

do you have an easy recipe for tortilla soup?

everyone I have seen seems to require at least a dozen ingredients.....

Anyone have one that is easy? (and hopefully good, ha ha)

Thanks

Public Comments

Easiest EVER!

INGREDIENTS

2 (10.5 ounce) cans condensed chicken and rice soup

1 (10 ounce) can diced tomatoes with green chile peppers

1 (8 ounce) can tomato sauce

8 ounces tortilla chips

6 ounces shredded Cheddar cheese

DIRECTIONS

In a medium saucepan over medium high heat, combine the soup, tomatoes and chilies and tomato sauce. Bring just to a boil and remove from heat. Place some tortilla chips in the bottom of an individual bowl and sprinkle cheese over the chips. Pour soup over the chips and cheese
Ok, so this one has a lot of ingredients... but it is SO GOOD!!! and SO EASY!!! All you do is cook some chicken and dump everything into a slow cooker! What could be easier? Everyone hat tries it LOVES it! Please don't be scared by the ingredient list, most of it is just opening cans!

:::Chicken Tortilla Soup:::

Yummy Mexican chicken soup that is super easy, just dump the ingredients in the crock pot and let it cook! It is delicious!

2 cans chicken broth/stock

2 cans crushed tomatoes

1 can diced tomatoes (can use another can of crushed if you don't like chunks or vice versa)

1 can whole corn kernels

1 can black beans

1 small can green chilies (optional to taste)

1 14-oz can enchilada sauce

1 small onion (diced)

2-3 cloves of garlic (minced)

2 tablespoons fresh cilantro

3 teaspoons cumin

3 teaspoons chili powder

Salt and Pepper to taste

1.5 lb. chicken (cut into pieces and cooked, I use breasts, but any meat will do, sometimes I use leftover meat from a whole chicken and just shred it up... whatever I have on hand really. Sometimes I even make it with beef!)

Optional Garnishes: sour cream, cheddar cheese, avocados and tortilla strips.

I just dump all of this in the slow-cooker and let it go for a few hours, sometimes I need to add a little extra chicken stock, depending on how thick it is...

For a great garnish, you could use store bought tortilla chips, but I like to make my own tortilla strips, and it is super easy! You need: 1 pkg. flour tortillas, and a few tablespoons of veg. oil. Just brush both sides of the tortillas with the veg. oil and cut into thin strips. Place strips on a cookie sheet and bake at 400 degrees for 7-8 minutes, turning them halfway through. They are crispy and delish in the soup!

=] This is a favorite of all my friends and family!

♥jes.marie
8 ounces carrots , diced

8 ounces celery

8 ounces onions

1/2 teaspoon garlic powder

salt and pepper

2 tablespoons corn oil

4 cans chicken broth

1 can tomatoes , diced

1 can Rotel tomatoes & chilies , Diced

1 (1.25-1 1/2 ounce) packet taco seasoning

1 (10 count) package corn tortillas , broken into small pieces

12 ounces chicken meat , diced, poached or grilled fajita meat

1 cup milk

12 ounces monterey jack cheese , shredded

corn tortilla chips , broken into small pieces

Directions

1Saute carrots, onions, celery in corn oil, Garlic Powder, Salt and Pepper until tender.

2Add chicken broth and bring to boil.

3Add tomatoes, Rotel, taco seasoning, and chicken.

4Cut Tortillas into small pieces and add to broth mixture.

5Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.

6Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.

7Add milk and simmer for additional 10 minutes.

8If thicker soup is desired, add more diced tortillas and let incorporate into soup.

9Garnish with shredded cheese and broken tortilla chips.

10Substitutions: 1 cup Masa Harina (Masa Flour) for 1 12 ct. package of Yellow Corn Tortillas Gradually add masa flour mixing into broth.

11Mixing thoroughly into broth.

12If thicker soup is desired, add more masa flour

tortilla chicken soup

4 teaspoons peanut oil

4 (4-6 ounce) boneless skinless chicken thighs

7 1/2 cups onions , sliced (, about 3 medium)

1 cup celery , chopped

3 cloves garlic , sliced

2 cups water

2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth

1 cup frozen whole kernel corn

2 teaspoons chili powder

1 teaspoon ground cumin

1 (28 ounce) can diced tomatoes or stewed tomatoes , drained

2 (5 1/4 ounce) cans chopped green chilies , chopped

1 jalapeno pepper , finely chopped, seeded

4 6-inch tortillas , cut into triangles

low-fat sour cream

Directions

1Heat the oil in a large dutch oven or soup pot over medium-high heat.

2Add the chicken and cook until browned on each side.

3Remove chicken from pan.

4Add onion and celery to pot and sauté for 5 minutes (or until tender).

5In the meantime, coarsely chop (or tear) the chicken.

6Add garlic to the pot and sauté for 2 minutes.

7Stir in water and broth, bring to boil.

8Then stir in the chicken and corn.

9Stir in the chili powder, cumin, tomatoes, green chiles, and jalapeno pepper.

10Bring to a boil; reduce heat and simmer 45+ minutes.

11Stir in tortillas.

12Top with sour cream.

tortilla avocado soup

10 cups strong flavored chicken broth

2 tablespoons minced garlic

1 large onion , chopped

1 tablespoon chili powder

1 tablespoon adobo seasoning (traditional Mexican spice blend of garlic, onion, pepper, oregano, cumin and cayenne available from)

1 (10 ounce) can diced tomatoes and green chilies (, I use Rotel brand)

1 1/2 cups sliced carrots

1 cup chopped celery

3 cups diced, cooked chicken breasts

1/2 cup white rice

12 corn tortillas , cut into 1" strips

3 cups grated mozzarella cheese

3 avocados , peeled and sliced at the last minute

Directions

1Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.

2Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.

3Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.

4In individual heat-proof bowls, place two tortillas cut into strips.

5Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.

6Place under broiler until cheese melts.

7Remove from oven, top with 1/2 sliced avocado and serve immediately.

quick chicken tortilla soup

1 medium onion , chopped

3 garlic cloves , minced

1 tablespoon olive oil

2 teaspoons chili powder

1 teaspoon oregano or italian seasoning

1 (28 ounce) can tomatoes , crushed

1 (10 3/4 ounce) can chicken broth

1 (10 3/4 ounce) can water

1 cup corn

1 cup white hominy (optional)

1 (4 ounce) can green chili peppers , chopped

1 (14 1/2 ounce) can black beans , rinse and drained

1/4 cup cilantro , chopped

2 boneless chicken breasts , cooked and chopped

avocados , chopped

monterey jack cheese , shredded

green onions , chopped

tortilla chips , crushed

Directions

1In a medium stock pot, saute onion and garlic in oil.

2Stir in chili powder, oregano/Italian seasoning, tomatoes, broth and water.

3Bring to boil and simmer for 5 to 10 minutes.

4Add corn, hominy, chili peppers, beans, cilantro, and chicken. Simmer for 10 minutes.

5Ladle soup into individual serving bowls and garnish with avocado, grated Jack cheese, chopped green onion, or crushed tortilla chips.

another recipe

6 tablespoons canola oil

8 corn tortillas , chopped

6 cloves garlic , minced

1/2 cup chopped cilantro

1 medium onion , chopped

1 (28 ounce) can diced tomatoes

2 tablespoons ground cumin

1 tablespoon chili powder

3 bay leaves

6 cups chicken stock

1 teaspoon salt

1/2 teaspoon cayenne pepper

4 large cooked chicken breast halves , shredded

GARNISH

shredded monterey jack cheese

diced avocados

sour cream (optional)

2 corn tortillas , sliced and fried crisp (optional)

Directions

1In dutch oven, heat the oil over medium heat.

2Add the tortillas, garlic, cilantro and onion, cooking for 2-3 minutes.

3Add the tomatoes, bringing to a boil.

4Add cumin, chili powder and bay leaves.

5Add chicken stock and return to a boil.

6Reduce heat.

7Add salt and cayenne and simmer for an additional 30 minutes.

8Remove bay leaves and stir in shredded chicken.

9Garnish with Monterrey Jack cheese and avocado, and sour cream and fried tortillas if desired.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.
Mexican Tortilla Soup

4 Tortillas de maiz (corn

-tortillas); cut in slices

1 c Tomato sauce

1 md Onion; chopeed

4 -(up to)

5 c Chicken broth

1 ts Dried chicken broth

Salt and pepper

Vegetable oil

Instructions:

--------------------------------FOR GARNISH--------------------------------

Cream

Cheese

Avocado

----------------------------------OPTIONAL----------------------------------

2 Chile Pasilla dried; fried

In vegetable oil fry the tortilla slices, when done keep in a paper towel.

In a little amount of vegetable oil fry the onion and when it's

transparent add the tomato sauce, cook and add the broth, salt and pepper

and seasoning chicken broth. When serve add the tortilla, the chile pasilla

dry previously fried and cut in little pieces, one tablespoon of cream, the

cheese and a little slice of avocado,