Quick Tortilla Chicken Vegetable Soup

 A wonderfully quick and easy recipe that only took 1 hour from start to eating. A great way to initiate my new soup pot.

The basic recipe is from Taste of Home but it had some things that drive my crazy in a recipe. If I chop a carrot, I chop the whole carrot and use the whole carrot. The vegetable and chicken were measured in cups. I converted to the real world measures... 2 carrots etc.

Rating:

An easy 4 and almost a 5.

Notes: I gave my wife two recipes to choose from. This one and a Soup Nazi Mexican Chicken Chili. She picked this one. Excellent choice. The Soup Nazi one takes hours. I will eventually do it too.

 Printable Recipe

Tools : large soup pot

Ingredients:

3 skinless boneless chicken breasts (about 2 pounds)

3 flour tortillas 

2 sticks of celery chopped small

1 medium red onion chopped small

2 medium carrots chopped small

1 49 oz can reduced sodium chicken broth

1 14 1/2 oz can beef broth

1 10 1/2 oz can RoTel diced tomatoes with green chilies

1 can (15 ounces) black beans, rinsed and drained

1 lb package frozen whole kernel corn

2 t parsley flakes

1 t dried basil

1 t ground cumin

1 t ground coriander

1 T olive oil

Shredded cheese for topping

Instructions:

1) Trim chicken breast and dice into 1/2 inch cubes.

2) In large soup pot over medium high heat add 1 T olive oil and after up to heat saute the chicken until tender and starting to brown. (about 12 minutes)

3) While cooking chicken, clean and chop the onion, celery and carrots. 

 

4) Preheat oven to 350 degrees convection. Cut tortillas into strips of 1/2 inch wide and 1 to 1 1/2 inch long. Spray baking pan with PAM and spread tortillas strips evenly. Spray lightly with PAM and bake for about 8 minutes until browned and then cool on rake.

5) After chicken is done, remove chicken to bowl. Add 1 T olive oil to pan and add prepared vegetables. Cook until tender and becoming translucent. About 6 minutes.
6) Add chicken and beef broth, corn and chicken to pot. Add spices to pot. Bring to boil and then decrease heat and simmer for 15-20 minutes.

7) Serve topped with cheese and tortilla strips.

Quick Tortilla Chicken Vegetable Soup

by DrDan at 101 Cooking For Two September 22, 2010

A wonderfully quick and easy recipe that only took 1 hour from start to eating. A great way to initiate my new soup pot.

Ingredients

3 skinless boneless chicken breasts (about 2 pounds)3 flour tortillas2 sticks celery chopped small1 medium red onion chopped small2 medium carrots chopped small49 oz can reduced sodium chicken broth14 1/2 oz can beef broth10 1/2 oz can RoTel diced tomatoes with green chilies1 can (15 ounces) black beans, rinsed and drained1 lb package frozen whole kernel corn2 t parsley flakes1 t dried basil1 t ground cumin1 t ground coriander1 T olive oil Shredded cheese for topping

Instructions

1) Trim chicken breast and dice into 1/2 inch cubes.2) In large soup pot over medium high heat add 1 T olive oil and after up to heat saute the chicken until tender and starting to brown. (about 12 minutes)3) While cooking chicken, clean and chop the onion, celery and carrots. 4) Preheat oven to 350 degrees convection. Cut tortillas into strips of 1/2 inch wide and 1 to 1 1/2 inch long. Spray baking pan with PAM and spread tortillas strips evenly. Spray lightly with PAM and bake for about 8 minutes until browned and then cool on rake.5) After chicken is done, remove chicken to bowl. Add 1 T olive oil to pan and add prepared vegetables. Cook until tender and becoming translucent. About 6 minutes.6) Add chicken and beef broth, corn and chicken to pot. Add spices to pot. Bring to boil and then decrease heat and simmer for 15-20 minutes.7) Serve topped with cheese and tortilla strips.

Details

Prep time: 15 mins Cook time: 40 mins Total time: 55 mins Yield: 8

Updated

April 20, 2011

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