I am looking for easy chicken tortilla soup recipes?

Question

The easier the recipe and the fewer ingredients the better.....Thank you in advance for all your answers

Answer 1

Chicken Tortilla Soup II

"Easy to make ahead and makes great leftovers too!"

Original recipe yield: 6 servings

US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
1/2 cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

DIRECTIONS
In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

Chicken Tortilla Soup V

"An easy to make soup that's quite good. Fresh chicken and tortilla chips with vegetables. Makes for a delicious, warm soup. Try garnishing with cheese and/or a little sour cream."

Original recipe yield: 4 servings

US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)

DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

Answer 2

I love to make soup from scratch, but if I'm in a hurry to feed the family and don't have much time, this is an EASY recipe.

1 rotisserie chicken from the grocery store, removed from bones and shredded
1 bag frozen Santa Fe style veggies
3 cups chicken broth
1 can diced tomatoes, mexican style
1 packet taco seasoning
1 bag favorite tortilla chips
2 cups shredded cheddar cheese

Heat broth and tomatoes till just simmering, add seasoning pack, chicken and veggies, heat through.

Serve topped with cheese and chips.

A little sour cream is good too, if you like!

Answer 3

3-4 chicken breasts cut into bite size pieces
1 chopped green pepper
1 chopped onion
1 large can diced tomatoes
2-3 tsp cumin
2-3 tsp chili powder
2 tsp minced garlic
3 cups chicken broth
1 1/2 cups water
salt and pepper
1 small can corn
tortilla chips

cook the chicken pieces for a few mins and add the rest of the ingredients, simmer for about 45 mins. you may not need to use salt if you have reg chicken broth. Season to your taste. this is a srove top version. If you use a crock pot, put everything in and let it cook for about 6-8 hours.

Answer 4

Easy - OK - 1 quart chicken broth - 1 broiled herb or garlic seasoned chicken from the deli counter at the grocer (have then cut it into 8 pieces), 1 large can vegetable soup, 1 small jar salsa, 1 bunch fresh cilantro coarsely chopped, 1 cup semi crushed chili lime corn chips - optional = ready made avocado dip. Directions combine in a 6-8 quart broth, soup, chicken pieces - bring to low boil add 1 cup salsa and cilantro serve and top with (~a dollop of avocado dip and )~semi crushed chips - Enjoy (time from cooking start to serve 15minutes!)

Answer 5

chicken broth tortilla and chicken