Chef Pachucos Chicken Tortilla Soup Food

CHICKEN TORTILLA SOUP

Steps:

• In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

PAMPERED CHEF CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
• Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
• Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

CHEF PACHUCO'S CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 200°.
• Place tortillas on baking sheet. When oven is preheated, place tortillas in oven for 15-20 minutes, flipping once, to dry out (you do not want moist tortillas in this case).
• When tortillas are dried out, cut into ¼ inch wide by 2 inch strips.
• Boil chicken breasts in the chicken broth until they turn white in color and float.
• Chop onion, tomatoes, and garlic. Set aside in bowl.
• Chop cilantro. Set aside in another bowl.
• Place poblano peppers under broiler or over the flame from a gas stove burner until the skin turns black in color.
• Place poblanos in a plastic bag (you can use one like those you get at the grocery store) for 10-15 minutes.
• When peppers are ready, take out of bag, run under cold water, and with hands (you may wish to use gloves), remove skin, seeds, and veins.
• Chop the poblanos, and add to bowl with onion, tomatoes, and garlic.
• In a skillet, heat enough oil to cover generously, the bottom of the skillet. Fry tortilla strips in the oil until golden brown (fry a little bit at a time; it is both easier to control, and gives more even browning).
• Drain tortilla strips on some paper toweling to remove excess grease.
• In the same oil, sauté onion, tomatoes, garlic, and poblanos until onion turns translucent.
• Chop or shred chicken (is a matter of preference), then add to skillet with vegetables. Simmer for 5-10 minutes stirring occasionally.
• Add tomato sauce and tomato paste, as well as all spices to the chicken broth. Bring to a boil.
• Add vegetables from skillet and about one handful of cilantro (set remaining cilantro aside to use as a garnish if you choose) to the broth.
• Reduce heat to a simmer and cook until cilantro turns black in color. Crush up approximately ¾ of the tortilla strips in a Ziploc bag until they are like bread crumbs, then add to pot.
• Simmer until tortilla strips dissolve, stirring occasionally. When tortilla strips are dissolved, you are finished and ready to plate.
• Serving suggestions are to shred some Monterey Jack cheese, and chop up some avocado, more onion and cilantro. Place these items along with some of the remaining tortilla strips on top of a piping hot bowl of soup.

CHICKEN TACO PACOS

Steps:

• Place a rack in the center of the oven and preheat to 350 degrees F. Spray a 12-cup muffin tin with cooking spray and set aside.
• In a medium bowl, stir to combine the chicken with the cheese, 1 teaspoon of the granulated garlic, 1 teaspoon of the onion powder, the chili powder, 1/2 teaspoon of the cumin, the paprika and the diced tomatoes. Set aside.
• In another medium bowl, stir to combine the refried beans with the bacon fat if using. Add in the remaining 1/2 teaspoon granulated garlic, 1/2 teaspoon onion powder and 1 pinch cumin. Set aside.
• Divide the dough into 12 equal pieces and roll or pat the dough into 6-inch circles, about 1/4-inch thick. Fit a piece of dough into a cup in the muffin tin and press it into the bottom and sides. There should be about a 1-inch overhang around the edge of each well. Repeat for the remaining pieces of dough.
• In a small bowl, beat the egg with 1 tablespoon water.
• Place 1 tablespoon of refried beans in the center of each dough cup and top with about 1 tablespoon of the chicken mixture. Fold the dough up around filling and pinch to close. Brush the tops with the egg wash. Bake until the crust is puffed, golden and crisp, 30 minutes.
• Transfer to a wire rack to cool for 10 minutes, then serve.
• In a large bowl, combine the water, sugar and yeast. Set the mixture aside until it starts to become foamy, 5 to 8 minutes. Stir in the flour, oil and salt and mix until a dough forms. Turn out the dough onto a lightly floured work surface and knead for about 5 minutes. Place the dough in a lightly oiled bowl, cover and set aside to proof in a warm, draft-free place for 30 to 45 minutes.

CHICKEN TORTILLA SOUP

Steps:

• Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
• Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
• Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

CHICKEN TORTILLA SOUP I

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
• Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
• Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
• While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
• Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

MEXICAN CHICKEN SOUP WITH CHICK PEAS, AVOCADO AND CHIPOTLES

Steps:

• Combine the chicken stock, onion, garlic, carrot, chick peas and salt to taste in a large soup pot, and bring to a simmer. Cover and simmer over low heat for 15 minutes. Add the zucchini, and simmer for another 10 to 15 minutes, until the vegetables are tender and the broth fragrant but the zucchini has not lost all of its brightness. Taste and adjust salt.
• Just before serving, stir in the chicken, chipotles and cilantro, and heat through. Ladle the soup into bowls. Place a few avocado slices in each bowl, squeeze in a little lime juice and serve, passing additional lime wedges at the table.