Lunch - Yucatan Chicken and Tortilla Soup recipes
Author: Brian Hill
Zesty chorizo sausage—flavored with garlic, chili powder, and paprika—is a staple in both Spanish and Mexican cuisine, and it’s the star of this easy tortilla soup recipe that takes just 15 minutes of prep time. To save time, use 1 1/2 cups broken-up baked tortilla chips in place of the homemade tortilla strips.
Mexican tortilla soup
Zesty chorizo sausage—flavored with garlic, chili powder, and paprika—is a staple in both Spanish and Mexican cuisine, and it’s the star of this easy tortilla soup recipe that takes just 15 minutes of prep time. If you can’t find chorizo in your supermarket, use hot Italian turkey sausage, remove the casing, and break up the sausage with a wooden spoon while browning it. To save time, use 1 1/2 cups broken-up baked tortilla chips in place of the homemade tortilla strips. You can add more heat to this dish by incorporate a hotter pepper variety, like serrano or habañero, in place of or in addition to the jalapeño.
Total time: 46 minutes
Cook time: 31 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 11
Total time: 46 minutes
Cook time: 31 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: Mexican
Number of ingredients: 11
Ingredients:
- 6 oz Chorizo casings removed, sausage sliced into 1⁄4-inch slices
- 1 large Uncooked red onion(s) halved lengthwise, then sliced crosswise
- 1 medium Green pepper(s) seeded and chopped
- 2 medium clove(s) Garlic clove(s) minced
- 1 medium Jalapeño pepper(s) seeded and chopped (wear gloves to prevent irritation)
- 5 cup(s) Reduced-sodium chicken broth
- 16 oz Frozen corn kernels baby white variety
- 2 medium Fresh tomato(es) chopped
- 3 medium Corn tortilla(s)
- 0.25 cup(s) Cilantro or parsley, chopped
- 2 Tbsp Fresh lime juice
Nutrition:
- Calories: 78 kcal
- Heat a nonstick Dutch oven over medium-high heat. Add the sausage and cook, stirring occasionally, until browned, 6–8 minutes. Add the onion, bell pepper, garlic, and jalapeño pepper. Cook, stirring frequently, until the vegetables are softened, about 7 minutes.
- Stir in the broth, corn, and tomatoes; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 10 minutes.
- Meanwhile, spray a small nonstick skillet with nonstick spray and set over medium-high heat. Add 1 tortilla and cook until golden and crisped, about 45 seconds on each side. Repeat with the 2 remaining tortillas. Cut each tortilla in half, then crosswise into strips; set aside.
- Stir the cilantro and lime juice into the soup. Serve with the tortilla strips. Yields 11⁄3 cups soup and 1⁄6 of tortilla strips per serving.
Copycat Tortilla Soup 3 WW SmartPoints
This soup is absolutely delicious, thank you Kelly for sharing this recipe as it was super delicious
Duration: 9:55
Instant Pot Chicken Tortilla Soup Recipe [21 Day Fix
Add your favorite toppings including homemade tortilla strips that get baked right in your oven
Duration: 9:51
Yucatan Chicken and Tortilla Soup
This dish is great made a day ahead but leave out the chips because they’ll keep absorbing the liquid and the soup will become too thick.
Total time: 22 minutes
Cook time: 15 minutes
Prep time: 7 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 12
Total time: 22 minutes
Cook time: 15 minutes
Prep time: 7 minutes
Yields: 4 servings
Cuisine: Mexican
Number of ingredients: 12
Ingredients:
- 4 cup(s) Reduced-sodium chicken broth
- 1 medium Uncooked onion(s) chopped
- 2 medium clove(s) Garlic clove(s) minced
- 1 tsp Chili powder
- 0.5 tsp Ground cumin
- 1 large Uncooked zucchini quartered lengthwise, then sliced
- 15.5 oz Canned black beans rinsed and drained
- 12 item(s) Baked low fat tortilla chips crumbled
- 1 item(s) Canned chipotle peppers in adobo sauce chopped
- 12 oz Cooked skinless boneless chicken breast(s) shredded
- 0.5 cup(s) Cilantro fresh, chopped
- 2 Tbsp Fresh lime juice
Nutrition:
- Calories: 109 kcal
- Bring the broth, onion, garlic, chili powder, and cumin to a boil in a large covered saucepan. Reduce the heat and simmer, covered, until the onion is almost tender, about 3 minutes.
- Add the zucchini, black beans, tortilla chips, and the chipotle chile; return to a boil. Reduce the heat and simmer, covered, until the chips soften and the vegetables are tender, about 3 minutes.
- Stir in the chicken and heat through, about 1 minute. Remove the saucepan from the heat, then stir in the cilantro and lime juice. Yields 1 3/4 cups per serving.
Chicken Fajita Soup Ww
Always trying to create something new for my Weight Watchers program, so I came up with this great soup! It is 4 points per serving and is filling! Great for a rainy evening.
Provided by: Upper Crusty
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 4
Provided by: Upper Crusty
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 4
Ingredients:
- 1 (26 2/3 ounce) package chicken, Tyson Fajitas from the freezer section
- 1 (15 1/4 ounce) can whole kernel corn
- 1 (14 1/2 ounce) can stewed tomatoes, with juice
- 2 cups chicken broth
Nutrition:
- Calories: 386.5 calories
- Fat: 19.3 grams
- Saturated Fat: 5.3 grams
- Cholesterol: 86.2 milligrams
- Sodium: 1070.8 milligrams
- Carbohydrate: 28.2 grams
- Fiber: 3.4 grams
- Sugar: 7.9 grams
- Protein: 27.8 grams
- If you are on Weight Watchers, give the tortillas from the Fajitas package to the dog!
- In a 6 qt pan or crock pot, put in the chicken broth, stewed tomatoes, corn and the packet of Fajitas veggies. Take the packet of Fajitas chicken, open and cut the pieces into bite-sized pieces, about 3/4" cubes. Add the chicken to the pot.
- Heat using the medium setting on stove for 15 minutes or 2 hours on low for the crockpot so the flavors can merge.
- For non-Weight Watchers, add some shredded cheese and tortilla chips into each serving. Either way, it's a yummy soup. Enjoy!
- Weight Watchers equivalent: 3½ chicken breasts, 3½ servings of the can of corn and can of tomatoes, 2 servings of chicken broth & 4 servings of the fajita vegetable mix (bell peppers and onions).
Tortilla Bean Soup
Got a date for a hockey or football game? Then tote this soup in a thermos container to warm you both at half time.
Total time: 17 minutes
Cook time: 7 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Mexican
Number of ingredients: 8
Total time: 17 minutes
Cook time: 7 minutes
Prep time: 10 minutes
Yields: 2 servings
Cuisine: Mexican
Number of ingredients: 8
Ingredients:
- 1 tsp Canola oil
- 1 medium Uncooked zucchini diced
- 3 medium Uncooked scallion(s) thinly sliced
- 14 oz Vegetable broth reduced-sodium
- 15.5 oz Canned pinto beans rinsed and drained
- 0.25 cup(s) Black bean and corn salsa with roasted red pepper
- 2 Tbsp Cilantro (or parsley), fresh, chopped
- 4 oz Baked low fat tortilla chips broken up
Nutrition:
- Calories: 151 kcal
- Heat the oil in a medium saucepan over medium-high heat. Add the zucchini and scallions and cook, stirring frequently, until softened, about 3 minutes.
- Add the broth, beans, and salsa; bring to a boil. Reduce the heat and simmer, uncovered, until the flavors blend, about 3 minutes. Stir in the cilantro. Divide the soup evenly between 2 bowls, sprinkle with the tortilla chips, and serve at once. Yields 2 cups per serving.
