The Pioneer Woman Tasty Kitchen
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D’s Southwest Chicken Tortilla Soup

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

This soup is as healthy as is delicious. I love the slightly spicy flavorful broth. It is perfect served with quesadillas or cornbread.

Ingredients

  • FOR THE MARINADE:
  • 4 whole Skinless, Boneless Chicken Breasts
  • ⅓ cups Lawry's Mesquite Lime Marinade
  • ⅓ cups Teriyaki Sauce
  • ⅓ cups Italian Salad Dressing
  • ¼ cups Tequila (optional)
  • Lime Or Lemon Pepper
  • _____
  • FOR THE SOUP:
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Onion, Diced
  • 1 cup Celery, Diced
  • 1 cup Carrots, Peeled And Diced
  • 1 Tablespoon Garlic
  • 3 quarts Chicken Broth
  • Kosher Salt And Pepper
  • 1 can (14 Oz. Can) Stewed Tomatoes
  • 1 can (10 Oz. Can) Rotel Mild Diced Tomatoes With Green Chilies
  • 1 can (4 Oz. Can) Anaheim Green Chilies
  • 1 can (29 Oz. Can) White Hominy
  • 1 cup Fresh Frozen Corn
  • 1 can (15 Oz. Can) Beans Of Choice, White Or Pinto (optional)
  • _____
  • FOR THE TOPPINGS:
  • Avocado, Tortilla Strips, Cheese, Lime, Sour Cream

Preparation

For the chicken:

Marinate chicken breasts in a Ziploc bag for at least ½ hour in the Lawry’s Mesquite-Lime Marinade, teriyaki sauce (or soy), Italian salad dressing and tequila (optional). Sprinkle with lime or lemon pepper. Grill over medium heat for about 7 minutes on each side (until firm to touch but not overcooked). Allow to stand for about 15 minutes and cut into bite-sized pieces or shred as preferred. Add to the soup in the last step.

For the soup:

In a stockpot, heat olive oil and sauté onions, celery, and carrots. Season with salt and pepper and saute until softened, about 5 minutes. Add garlic and sauté until just fragrant, about 1 minute. Add remaining ingredients including chicken. Salt and pepper to taste.

Heat soup and serve. Serve with fresh avocado, corn chip strips, sour cream, cheese, a wedge of lime to squeeze and cilantro as preferred.

2 Comments

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goodygumdrops on 1.25.2010

I just made this soup for dinner with my roommates….oh my gosh. This is one of THE best soups I have ever had! The chicken was delicious by itself and the flavor of the soup was excellent!! I ended up adding 1.5 bell peppers, cumin and chili spice, but oh man, this was one GREAT soup. Thanks a bunch!

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gordian1 on 1.8.2010

This is a great recipe! It is healthy, hearty and delicious! It is chock full of vegetables and grilled chicken. The only fat is the avocado and the little bit of olive oil to saute the veggies.

I used Western Family Tomatoes with Chipotles for the stewed tomatoes and Del Monte Santa Fe Beans for the beans. Both added great flavor.

I made it and my grandson (11 years old) raved about it.

I give it 5 stars

2 Reviews

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jonellbelle on 2.16.2011

I love this soup! I’ve made it 3 times in the last couple of months. My husband loves the flavor of the chicken and how it adds a smokiness to the whole soup. I included hominy in it the first time I made it, but I didn’t like the way it looked. So, the next two times, I left the hominy out and used black beans. It looks visually more appealing that way, and of course, tastes great! This is a keeper for me for sure! Since its full of healty ingredients, I don’t feel bad about having a second serving!

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gordian1 on 5.25.2010

I made this soup again–it is healthy, filling and amazingly delicious! I especially loved the hominy and the marinated chicken. It was very hearty. I added fresh avocado and home-made tortillas strips.

I brushed corn tortillas with olive oil, stacked them up and cut them into thin strips with a pizza cutter then baked them for about 10 minutes, until they were crispy.

The other thing I used was one can of Rotels tomatoes with green chilis and one can of Western Family tomatoes with chipotles. It made it a little spicy

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