CHICKEN TORTILLA SOUP
Provided by Ree Drummond : Food Network
Time 1h30m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
- Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
- Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.
CHICKEN TORTILLA SOUP WITH AVOCADO
Chicken tortilla soup with avocado is a dish from the Southwest that, typical to Southwestern cuisine, uses Mexican ingredients. Avocado is not always added, but it adds a fresh, creamy element to complement the soup's usually spicy broth and crisp tortilla strips. This dish can also be stewed for a few hours on low in a Crock-Pot to help develop the flavors. It's a hearty soup that can serve as a full meal instead of just a starter.
Provided by By The Lake
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Saute the chicken breasts on both sides in a skillet until cooked. Let the chicken cool and then shred it.
- Pour the olive oil into a large soup pot and saute the onion for a few minutes.
- Stir in the garlic, chicken, corn, green chilies, cilantro, cumin, chili powder, salt and pepper, and cook for a few minutes.
- Stir in the broth, tomatoes, bay leaf and lime juice. Bring the soup to a boil and simmer on low for 30 minutes.
- Prepare tortilla strips while the soup is cooking. Older tortillas will dry out more quickly and remain crisper in the soup. Preheat the oven to 400 degrees F. Lightly spray or brush both sides of the tortillas with vegetable oil. Slice them into thin strips. Spread the strips across a cookie sheet, and bake them for about 10 minutes until they're all crispy, stirring halfway through cooking time.
- Serve the soup in bowls, discarding the bay leaf. Peel, pit and chop the avocado, and sprinkle it into the soup along with the tortilla strips and cheese. Alternatively, place the tortilla strips in the bowl first and serve the soup over them.
- TIPS & WARNINGS: If you have only fresh tortillas, you may need to bake them in the oven longer. Alternatively, you can deep fry both older tortilla strips and fresh tortillas strips that have been dried out in the oven. Drain the fried strips on paper towels before adding to the soup.
AVOCADO SOUP WITH CHICKEN AND LIME
Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.
Provided by Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange tortilla strips on a baking sheet.
- Bake in the preheated oven until lightly browned, 3 to 5 minutes.
- Heat oil in a large saucepan over medium heat. Cook onion, garlic, and jalapenos in oil until lightly browned, 4 to 5 minutes. Stir in chicken, chicken broth, lime juice, tomato, salt and pepper. Gently simmer until chicken is no longer pink, about 10 minutes. Stir in avocado and cilantro and heat through, 3 to 5 minutes. Adjust seasonings to taste.
- Ladle soup into bowls and sprinkle with tortilla strips to serve.
Nutrition Facts : Calories 293.7 calories, Carbohydrate 24.9 g, Cholesterol 37.3 mg, Fat 15.3 g, Fiber 6.5 g, Protein 16.5 g, SaturatedFat 2.3 g, Sodium 1047.6 mg, Sugar 4.3 g
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.
CHICKEN TORTILLA AVOCADO SOUP
My adaptation of a popular California-Mexican Soup. Great fun for guests and kids love it too. Pass some favorite Salsa for those who like their food HOT.
Provided by Annie W.
Categories Chicken Breast
Time 1h30m
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Mix broth, garlic, onion, chili powder, adobo seasoning and can of diced tomatoes and chiles in large soup pot.
- Bring to boil, reduce heat and simmer 30 minutes for flavors to blend.
- Add carrots, celery, chicken and rice and cook 30 minutes more, or until rice is tender.
- In individual heat-proof bowls, place two tortillas cut into strips.
- Ladle soup over the tortillas and sprinkle with 1/2 cup cheese.
- Place under broiler until cheese melts.
- Remove from oven, top with 1/2 sliced avocado and serve immediately.
CHICKEN SOUP WITH AVOCADO AND CRISPY TORTILLA STRIPS
Categories Soup/Stew Chicken Pepper Kid-Friendly Avocado Jalapeño Tortillas Gourmet Small Plates
Yield Serves 6 as a first course or 4 as a main course
Number Of Ingredients 11
Steps:
- Coarsely chop onion and garlic. Wearing rubber gloves, finely chop jalapeño. Chop cilantro. Remove and discard skin from chicken.
- In a 3-quart saucepan cook chicken with onion, garlic, jalapeño, 1 tablespoon cilantro, broth, and water at a bare simmer until just cooked through, about 15 minutes.
- Transfer chicken to a cutting board with tongs and, when cool enough to handle, shred meat, discarding bones. Pour broth mixture through a fine sieve into a bowl and return to cleaned pan.
- Halve tortillas and cut crosswise into 1/8-inch-wide strips. In an 8-inch skillet heat oil over moderately high heat until hot but not smoking and, working in 3 batches, fry tortilla strips, stirring gently, until golden. With tongs transfer strips as fried to paper towels to drain.
- Halve, pit, and peel avocados and cut flesh into 1/2-inch cubes. Add chicken to broth and heat over moderate heat until hot. Add remaining cilantro, avocado, lime juice, and salt to taste.
- Serve soup garnished with tortilla strips.
CHICKEN-AVOCADO TORTILLA SOUP
A spicy tomato-based soup with a Southwestern flair. All of the most popular Mexican flavors bend beautifully in this quick soup.
Provided by Allrecipes Member
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- In a 5- to 6-quart nonstick pan over medium heat, stir onion, garlic, cumin, oregano, chili powder, and pepper until spices are fragrant, about 1 minute. Add broth, tomatoes (including juice), and green chilies. Cover and bring to a boil over high heat.
- Meanwhile, stack tortillas and cut into 1/8-inch-wide strips. Add to boiling broth. Reduce heat, cover, and simmer for 15 minutes, stirring occasionally.
- Rinse chicken and cut into 1/2-inch pieces. Peel the avocado, pit, and thinly slice.
- Add chicken to broth and return to a boil over high heat. Reduce heat, cover, and simmer until chicken is white in center (cut to test), about 5 minutes. Stir in cilantro and salt to taste. Ladle into soup bowls, garnish with avocado, and add cheese to taste.
Nutrition Facts : Calories 360.9 calories, Carbohydrate 27.8 g, Cholesterol 71.2 mg, Fat 9.9 g, Fiber 6.5 g, Protein 40.4 g, SaturatedFat 2.3 g, Sodium 1102.4 mg, Sugar 3.3 g
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