ANAHEIM CHICKEN TORTILLA SOUP
Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (2-3/4 quarts).
Number Of Ingredients 19
Steps:
- Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside., In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels., In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes., Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven., In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.
Nutrition Facts : Calories 290 calories, Fat 14g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 991mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 5g fiber), Protein 18g protein.
ANAHEIM CHICKEN TORTILLA SOUP
Provided by Erica Ngao
Categories Soups
Time 45m
Yield 2 servings (2-3/4 quarts)
Number Of Ingredients 19
Steps:
- Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes.
- Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside.
- In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels.
- In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes.
- Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven.
- In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.
THE BEST CHICKEN TORTILLA SOUP
I'm in love with this soup!! A very good friend of mine made this for me recently and I fell in love. I'm very picky about my Tortilla Soup and this by far the best ever. She makes hers in the crock pot and I have to agree, that it's easy and tastes just wonderful!! Whatever you do, DO NOT skip the garnishes! They are the icing on the cake! UPDATE April 2010: Obviously I've made this so many times I never even look at the recipe anymore! But I wanted to add some variations that I play around with that are great. Like many reviewers black beans and corn are great additions. Sometimes I add them to the leftovers (if there are any :-) so that is feels like something new the next day! I have also made it several times with shredded pork which turns it into a pork carnitas type of soup. If you like it on the spicy and smoke side buy a can of chipotle peppers in adobo sauce and mince up one or two and add it. And lastly, a little swizzle of half and half or heavy cream just minutes before serving makes it a creamy tortilla soup that is wonderful and it is also a good way to tone down the heat if it got away from you...
Provided by Jill4man
Categories One Dish Meal
Time 6h15m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours.
- Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go!
- Enjoy!
- If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients.
- Simmer for at least an hour so that the flavors mix together.
Nutrition Facts : Calories 398.1, Fat 20.1, SaturatedFat 6.7, Cholesterol 72.3, Sodium 1729.4, Carbohydrate 25.6, Fiber 7.3, Sugar 10.1, Protein 31.7
THE WORLD'S BEST TORTILLA SOUP
Tired of generic tortilla soups? Try an intoxicating medley of rich flavors, vegetables, and wholesome food.
Provided by Velveteen Lion
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 1h
Yield 10
Number Of Ingredients 19
Steps:
- Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
- Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
- Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.
Nutrition Facts : Calories 561.6 calories, Carbohydrate 28.3 g, Cholesterol 109.6 mg, Fat 35.5 g, Fiber 3.7 g, Protein 33.3 g, SaturatedFat 12.6 g, Sodium 1074.6 mg, Sugar 5.2 g
ANAHEIM CHICKEN TORTILLA SOUP
Put a little spice in your menu with my favorite Anaheim pepper recipe. The peppers, jalapenos and cayenne heat up this full-flavored tortilla soup. -Johnna Johnson, Scottsdale, Arizona
Provided by www.tasteofhome.com
Number Of Ingredients 19
Steps:
- Place the Anaheim peppers on a foil-lined baking sheet. Broil peppers 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Coarsely chop peppers; set aside., In a large skillet, heat 2 tablespoons oil. Fry tortilla strips in batches until crisp and browned. Remove with a slotted spoon; drain on paper towels., In a Dutch oven, heat 2 teaspoons oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook and stir 1 minute longer. Add broth, tomato puree, cilantro, cumin, coriander, bay leaf, half of the fried tortilla strips, reserved peppers and, if desired, jalapenos. Bring to a boil. Reduce heat; simmer, uncovered, 35 minutes., Remove soup from heat; cool slightly. Discard bay leaf. Process in batches in a blender until blended. Return to the Dutch oven., In a large skillet, heat remaining oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Add chicken, lemon juice, salt, pepper and cayenne to the soup; heat through. Serve with cheese, avocado and remaining tortilla strips.
SKINNY SLOW-COOKER CHICKEN TORTILLA SOUP
Cooler days call for comfort food, and this guilt-free version of chicken tortilla soup is just the ticket.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h5m
Yield 6
Number Of Ingredients 15
Steps:
- Heat oil over medium/high heat in a medium skillet. Add onion and garlic and cook until translucent, about 3 minutes. I like mine to be a bit under-sauteed, to keep a bit of their crunch.
- Once sauteed, add the onion and garlic to a slow cooker over high heat. Add in all other ingredients except for tortillas and garnishes. Stir to combine.
- Heat on high, covered, for 2-3 hours, or on low for 4-5 hours.
- Before serving, prepare the tortilla crisps: In a small saucepan, heat the canola oil over medium/high heat.
- Spray each tortilla with olive oil and sprinkle with the taco seasoning. Use a pastry brush to spread out the taco seasoning evenly.
- Using a pizza cutter, cut each tortilla into 1/2 inch strips.
- Cook the strips in batches, about 2-4 minutes or until browned. Some of the taco seasoning will come off into the oil, and that's okay.
- Using a slotted spoon, remove the strips and allow to drain on a paper towel.
- When ready to serve the soup, serve garnished with extra cilantro, low fat sour cream, jalapeños, and tortilla strips. Or any of your favorite toppings!
- Enjoy!
Nutrition Facts : ServingSize 1 Serving
MURPHY'S CHICKEN TORTILLA SOUP
Chicken Tortilla Soup-Publically available at the resturaunt in Prescott, Arizona. Fabulous, easy, and quick. I use frozen corn instead of cutting it off of the cobb, canned tomatoes, and a Costco baked chicken boned and diced.
Provided by debw1
Categories Chowders
Time 1h30m
Yield 8 cup, 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Cut raw kernels off corn cob with a sharp knife.
- In a large saucepan, melt the butter over moderate heat, add the garlic, onion, corn, carrots, and Anaheim chili.
- Cook for 3 minutes, stirring occasionally, until the onion is translucent.
- Stir in the cumin, chili powder, and oregano.
- Continue stirring another minute to toast the spices.
- Add the tomatoes, stock, cilantro, and chicken, bring mixture to a boil, and simmer for 10 minutes.
- Season with salt and pepper.
- To serve, distribute the broken tortilla chips equally in the bottom of soup bowls.
- Ladle the soup over tortilla chips.
- Garnish each bowl with a tablespoon of cheese.
Nutrition Facts : Calories 284.7, Fat 14.8, SaturatedFat 7.3, Cholesterol 58, Sodium 781.5, Carbohydrate 19.6, Fiber 3, Sugar 7, Protein 19.9
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