On My Menu: On The Border Tortilla Soup
Ladle the homemade chicken tortilla soup into bowls and top with homemade tortilla strips , cubed avocado, shredded cheese, and/or sour cream. How to Store Chicken Tortilla Soup. This easy tortilla soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.
On the Border Chicken Tortilla Soup. 1 bowl. Nutrition Facts. 470 calories. Log food. Bear Creek Tortilla Soup Prepared from mix. 1 cup Nutrition Facts. 110 calories.
Place chicken in Slow Cooker.Add tomatoes, carrots, onions, chili powder, cumin and broth cover with lid. Cook on LOW 4 to 5 hours .
Inspired by: Chipotle Steak Burrito. Slowly simmered all day, the beef is tender and a snap to shred. Just fill flour tortillas and add toppings for a tasty meal. Valerie Jones, Portland, Maine. Get Our Recipe: Steak Burritos. 8 / 15.
Outback Steakhouse Chicken Tortilla Soup Recipe
You can easily get the ingredients in your kitchen. If anything is missing, you can use an alternative to the missing ingredients. To ensure the soups ultimate taste, flavor, and color, arrange the mentioned ingredients on your cooking table. Measure the ingredients exactly on the mentioned list. To increase the taste, you can add more tomatoes and chicken pieces to the soup.
On The Border Chicken Tortilla Soup
- 1/2 CupOn the Border Salsa
- 2 LargeBlack olives
- 1/2 CupMonterey jack cheese Shredded
- 3 About a poundBoneless, skinless chicken breast
On The Border Chicken Tortilla Soup
From a tiny recipe booklet on their salsa jars Fall 2003
Heat chicken broth to boil in a 4 qt. saucepan. Add chicken, reduce heat, and cook until opaque. Remove meat and cut into bite size pieces. Add salsa and rice to broth cook about 15 minutes, or until the rice is tender. Add chopped chicken,
1/2 of chopped onion, simmer 5 minutes.
Just before serving add remaining onion and cilantro.
To serve break tortilla chips into each bowl. Ladel soup over chips. Top wtih cheese and 1 T. of avacado.
Serve immediately with additional salsa and chips.
Recipe Of Chicken Tortilla Soup Salsa:
Preparing on the border soup-type chicken tortilla soup is pretty challenging. No matter how many times, you eat to understand the flavor, you cant. Anyways, finally, I have succeeded in preparing this almost copycat dish. My father loves it, my daughter loves it and everyone in my family loves it. Thus, Im sharing on the border copycat recipes with you.
Best Chicken Tortilla Soup Recipe
The BEST Chicken Tortilla Soup Recipe youll ever try! A classic Mexican soup with an exceptional corn taste in a mild taco flavored broth with all the classic taco fixings and fried corn tortilla chips. Better than any authentic Mexican restaurant, my Tortilla Soup will steal the show on Taco Tuesdays! Featuring a secret ingredient that makes this the most outrageously delicious Mexican soup recipe ever!
Delicious Mexican Tortilla Soup made from scratch in a hearty south of the border chicken broth thickened naturally with masa harina. A classic Mexican winter soup dish featuring ingredients like tomatoes, pinto beans, corn, onions, garlic, cilantro, tortilla chips, cheddar cheese, jalapenos, sour cream, lime, and green onions. Seasoned to perfection, the soups flavor becomes more concentrated with corn flour the same ingredient that corn tortillas and chips are made from!
One of the BEST additions to my Chicken Tortilla Soup is the use of mesa harina and I promise, the savory flavor cannot be beaten! Corn mesa is a type of corn flour that is used to make corn tortillas, a staple served with many meals in Mexico. Mixing corn mesa and water together to make a slurry and stirring it into the stockpot of soup naturally thickens the broth while ingraining an incredible corn flavor.
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Copycat On The Border Tortilla Soup Recipe
1/2 C. On The Border Salsa 2 avocados 3 14 oz. cans chicken broth 3 boneless, skinless chicken breasts 4 Tbs. uncooked rice 1/2 C. onion, chopped 1/2 C. cilantro, chopped 1/2 C. Monterey Jack cheese, shredded 1 bag On The Border Tortilla Chips
View full nutritional breakdown of LaRaine’s On The Border Chicken Tortilla Soup calories by ingredient. Submitted by: LARAINE Introduction This is the closest I’ve came to the recipe that On The Border Resturant makes expect I used all zucchini and wild brown rice and they use summer squash and zucchini and white rice.
Tortilla soup or house salad, a lunch portion of mesquite-grilled chicken fajitas with flour tortillas, pico de gallo, sour cream, cheese, guacamole, Mexican rice, refried beans and two sopapillas or an individual brownie sundae. Plate after plate of hot, hand-rolled enchiladas.
There are 480 calories in a 1 bowl serving of On The Border Chicken Tortilla Soup. Calorie breakdown: 41% fat, 39% carbs, 20% protein.
Don’t Skip Frying The Tortillas
The essential step that distinguishes tortilla soup from other Mexican soups is that you fry strips of corn tortillas in oil first, and then use the tortilla cooking oil to build the soup.
Tortillas chips aren’t merely a garnish for this soup. By using the tortilla frying oil as a base for the soup you infuse the whole soup with the warm flavor of toasted corn tortillas!
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Youll Love Our Heavenly Chicken Tortilla Soup Quick Chicken Tortilla Soup
On the border restaurant chicken tortilla soup recipe. An ultimate fajita combo of mesquite-grilled steak chicken shrimp with sautéed veggies. Heat chicken broth to boil in a 4 qt. Small saucepan and boil the 1 cup of chicken broth.
There are 470 calories in a 1 bowl serving of On the Border Chicken Tortilla Soup. Take a 4 qt. Tostada chips topped with refried beans Fajita Chicken or Steak and melted mixed cheese.
4 cups chicken broth 3 tbsp vegetable oil divided ½ cup red onion chopped 2 pcs garlic cloves minced ¾ tsp ground cumin 15 oz tomato sauce 15 oz black beans rinsed and drained 1 cup. Recommended Daily Intake based on 2000 calories diet. Add salsa and rice to broth.
View top rated Chicken tortilla soup from on the border restaurant recipes with ratings and reviews. Ingredients 1 3-4 lb chicken 8 cups water 2 tsp salt 1 145-ounce can chicken broth 1 can water 14 12 oz can dicedpeeled tomatoes 1 cup salsa 2 tsp ground cumin 12-ounce can kernel corn vacuum packed kind 2 tsp paprika 1 tbsp lime juice 1 jalapeno pepper seeded chopped fine 14. From a tiny recipe booklet on their salsa jars Fall 2003.
On The Border Chicken Tortilla Soup. Oct 3 2018 On The Border Chicken Tortilla Soup. Packed with protein this bowl has cilantro-lime rice beans grilled chicken and more.
Reducing the heat add the boneless skinless chickens and cook them until they are opaque. When autocomplete results are available use up and down arrows. Remove meat and cut into bite size pieces.
Best Tortillas For Chicken Tortilla Soup
The best tortillas to use for tortilla soup are stale yellow corn tortillas. Yellow corn tortillas are sturdier than white corn tortillas and have a richer flavor when cooked. Homemade is best, of course, but store-bought tortillas will also work for this recipe.
The tortillas should be a little stale, or dry they’ll fry up more easily that way. My guess is that tortilla soup was first invented as a way to use leftover tortillas.
Since I don’t usually have dry tortillas sitting around, I put my fresh-from-the-fridge corn tortillas in a 200°F oven for 10 to 15 minutes. That’s just enough heat to dry them sufficiently so they fry easily.
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On The Border Style Tortilla Soup Recipe
1 bag of Tortilla Chips Bring chicken broth to a boil in large saucepan. Add chicken breast halves, reduce heat and cook. Remove chicken and cut into bite-size pieces. Add On The Border salsa and rice to broth. Cook until rice is tender, about 15 minutes. Return chicken to sauce pan, add 1/2 of the chopped onion and simmer for 5 minutes.
Homemade chicken broth loaded with chicken tinga, rice, zucchini and Jack cheese, topped with fresh avocado and tortilla strips.
Copycat On The Border Tortilla Soup
Heat a large soup pot over medium heat and spray with cooking spray. Add onion, carrots, red pepper, garlic and salt. Cook until veggies begin to soften, 34 minutes. Stir in chipotle peppers, smoked paprika and pepper. Pour in chicken broth, shredded chicken, diced tomatoes, hominy, green chilis and lime juice.
When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook until fragrant. Add remaining ingredients, except beans, corn and vinegar. Lock lid in place, select High Pressure, 8 minutes cook time and press start.
Sprinkle tortilla strips over top. Add chicken, reduce heat to a simmer and cook until chicken is done, about 15 minutes. Place chicken breasts on a baking sheet. Preheat the oven to 375. Drizzle 1 tablespoon olive oil on chicken breasts, then sprinkle a small amount of spice mix on both sides. Abuelo’s Chicken Tortilla Soup Copycat Recipe.
Recipe for Creamy Chicken Tortilla Soup. This recipe for Chicken Tortilla Soup is easy enough for a weeknight meal. My recipe calls for using bone-in skin-on chicken breasts. The bones and the skin add more flavor the broth. And dont hesitate to add a bone-in skin-on chicken thigh with the breasts. The dark meat will add even more flavor.
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How To Serve Chicken Tortilla Soup
Traditionally, this soup is served hot as an appetizer, side dish, or main course with tortilla strips or tortilla chips that are crushed between the hands and sprinkled in the bowl. The most satisfying way to serve the soup is with a dollop of sour cream, a few pinches of shredded cheddar or Mexican cheese, a pinch of diced jalapenos, green onions, and a sprinkle of cilantro in bowl. Give it a little stir and taste away!
I HATE cilantro! Can I leave it out of the soup? Yes, but absolutely mix a little into a seperate bowl to try. I used to hate cilantro, but the herb lends just the enough flair without going overboard. Plus, it totally makes the soup. Trust me. It is not an overwhelming cilantro flavor, but certainly is missed when made without this herb.
What Are The Ingredients In Mexican Tortilla Soup
Delicious Mexican Tortilla Soup made from scratch in a hearty south of the border chicken broth thickened naturally with masa harina. A classic Mexican winter soup dish featuring ingredients like tomatoes, pinto beans, corn, onions, garlic, cilantro, tortilla chips, cheddar cheese, jalapenos, sour cream, lime, and green onions.
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Chicken Tortilla Soup Ingredients
CHICKEN: Cut chicken breasts into small pieces and simmer them in the chicken broth. Adding chicken adds a great source of protein, however, the soup recipe can be made without chicken as I have had it both ways dozens of times.
VEGETABLES: Canned vegetables include diced tomatoes with green chilies and pinto beans. Fresh vegetable ingredients like corn, zucchini, and cilantro.
BROTH: Using a good flavor chicken broth makes all the difference. To make it vegetarian, vegetable stock may be used in place of chicken.
SEASONING: Use a taco seasoning you like. A homemade version can also be used in this recipe. Carne asada seasoning may also be used.
CORN MESA: The secret ingredient that takes an otherwise ordinary recipe into a spectacular corn flavor soup. Corn mesa flour is typically sold in the international aisle and comes in a package that is similar to flour. Corn mesa is ground corn that is used to make tortillas. I use it to thicken the tortilla soup and flavor it with a classic corn taste.
TORTILLA CHIPS: I like to use thin corn tortilla chips. A low salt variety or gourmet restaurant style is my favorite. Once the soup is dished up and toppings are added, crunch a few handfuls of tortilla chips into the bowl and stir it all together.
TOPPINGS: Classic Tortilla Soup toppings include cheddar cheese, sour cream, cilantro, diced jalapenos, and green onions. Honestly, all these toppings add deep flavor to each bite. Dont skip out on any of them.
On The Border Restaurant Chicken Tortilla Soup Recipe
On The Border Restaurant Chicken Tortilla Soup Recipe. Cook about 15 minutes or until the rice is tender. Add chicken reduce heat and cook until opaque. Tortilla Soup Recipe From Food Wine I Make This All The Time And Its Amazing Although I Dont Make It Nearly Tortilla Soup Recipe Soup Recipes Tortilla Soup.
On The Border Chicken Tortilla Soup. From a tiny recipe booklet on their salsa jars Fall 2003. Heat chicken broth to boil in a 4 qt. saucepan. Add chicken, reduce heat, and cook until opaque. Remove meat and cut into bite size pieces. Add salsa and rice to broth cook about 15 minutes, or until the rice is tender. Add chopped chicken,
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Nourishing Mexican Chicken Soup
You wont believe how little hands-on time you need to make this soup. Oh, and it makes A LOT of soup, so plan on having leftovers or inviting some friends over to help you enjoy it. This recipe serves our family of four three times and my peeps eat like linebackers.
Heres what you need for the soup:
- 2 cups sliced and diced yellow squash
- 2 cups sliced and diced zucchini
- 2 cups finely diced yellow onion
- 2 cups diced tomatoes, roasted under your broiler until they begin to brown
- 2 cups cooked and shredded chicken
- 3 cloves minced garlic
On The Border Tortilla Soup Recipe
There are 510 calories in 1 bowl of On The Border Chicken Tortilla Soup Bowl. You’d need to walk 142 minutes to burn 510 calories. Visit CalorieKing to see calorie count and nutrient data for all portion sizes.
On the Border Nutrition Information. Menu items for On the Border are listed below with corresponding nutrition data such as calories, fat, saturated fat, fiber, protein, carbohydrates, and sodium, along with Weight Watcher Points and Points Plus information.
On the Border Chicken Tortilla Soup. 1 bowl. Nutrition Facts. 470 calories. Log food: Red Robin Chicken Tortilla Soup. 1 cup. Nutrition Facts. 210 calories. Log food: Red Robin Chicken Tortilla Soup. 1 bowl. Nutrition Facts. 380 calories. Log food: Campbell’s Healthy Request Mexican-Style Chicken Tortilla Soup Condensed. 0.5 cup, condensed.
CHICKEN TORTILLA SOUP. Homemade chicken broth loaded with chicken tinga, rice, zucchini and Jack cheese, topped with fresh avocado and tortilla strips. Bowl 7.99 â¢ cup 5.99 . A 3.5% surcharge will be added to all guest checks at our On The Border San Diego locations. No surcharge for to-go orders.
It’s a south of the border tortilla soup mix by Frontier Soups and was among one of many instant soup mixes. It’s possible that this is a really popular common product and I’m late to the party, but it seems like a good option if you don’t want to spend time dehydrating a bunch of invididual ingredients or don’t have a dehydrator at all.
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Instructions For Preparing On The Border Chicken Tortilla Soup Step By Step:
Step 1: Take a 4 qt. small saucepan, and boil the 1 cup of chicken broth.
Step 2: Reducing the heat, add the boneless, skinless chickens, and cook them until they are opaque.
Step 3: Remove the chicken from heat, and cut it into bite-size pieces.
Step 4: Add ½ cup of salsa 4 tbsp of long grain rice to the boiling chicken broth. Cook them for 15 minutes or until the rice becomes tender.
Step 5: Add the chopped chicken, along with ¼ cup of chopped onion, and simmer for 5 minutes.
Remove from the heat, and garnish with chopped onion and cilantro just before serving. While serving on each bowl, break the tortilla chips into each bowl, ladling the creamy soup over chips, top with shredded cheese, and 1 tbsp of avocado. If you have, serve with extra salsa, and enjoy this chicken tortilla soup salsa.
On The Border Tortilla Soup
I got this recipe from a bag of On the Border tortilla chips and just now got around to trying it out. The recipe seemed so simple I was worried it wouldn’t be flavorful enough, but it proved that even simple recipes can be tasty! I did add a few slices of zucchini and carrots to make it more authentic, but it would be good without them too.Ingredients:– 1/2 c. On the Border salsa – 2 large ripe avocados, mashed with 3 T. salsa- 3 cans chicken broth- 3 boneless, skinless chicken breasts – 4 T. uncooked rice- 1/2 c. finely chopped cilantro- 1/2 c. shredded Monterey jack cheeseDirections:– Heat chicken broth to boil in a large saucepan. Add chicken breast halves, reduce heat and cook until chicken is opaque.- Remove chicken and cut into bite size pieces. Add salsa and rice to broth. Cook about 15 minutes until rice is tender.- Return chicken to sauce pan, add onion. Simmer 5 minutes. – Just before serving add remaining onion and cilantro. To serve, break a small handful of On the Border chips into bottom of each bowl. Ladle soup over tortilla chips. Top with cheese and 1 rounded scoop of avocado.
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Two Famous Mexican Staples In One Hearty Bowl
When Mexican food took over the world, most of these dishes were made entirely of Tortillas.
We use tortillas to wrap our Chili Potato Burritos Recipe, to hold the filling of our Mango Chipotle Fish Taco Recipe, and in making our Breakfast Burritos Recipe. And if you want to try making your own tortilla, you can follow our simple and fuss-free Tortilla Recipe.
Tortillas are one of the most cherished foods in Mexico. It is only right to say that tortillas are an icon for the food scene. In addition, Mexican food wont be the same without salsas. It complements almost every Mexican dish that Salsas is a must when you order in a Mexican restaurant.
And as the winter season rushes in, it is only right that these two were combined to satisfy not just our craving for Mexican food but to warm us as well with the soup! Good thing we have your back covered with our copycat version of this Mexican tortilla soup.