CHIPOTLE CHICKEN TORTILLA SOUP
This zesty chipotle chicken tortilla soup is easy to prepare with rotisserie chicken and will be on the table in 30-minutes. Crisp tortilla strips slightly thicken the soup, giving it a unique flavor. Top each serving of this comforting chicken tortilla soup with crisp and crunchy tortilla strips, avocado chunks and Cotija cheese.
Provided by Pat Nyswonger
Categories Soups and Stews
Time 30m
Number Of Ingredients 21
Steps:
- Stack the tortillas about 4 tortillas per stack and slice them into strips of 1/4-inch wide.
- Heat the oil in a Dutch oven or large soup pot set over medium-high heat. Working in batches, fry the tortilla strips in the oil until lightly browned and crisp. Transfer each batch of the tortilla strips to a paper-towel lined plate to drain.
- Add the chopped onions to a large pot over medium heat, cook 2 minutes, stirring frequently. Add the garlic and cook for 30 seconds.
- Pour in the broth and add the tomatoes, salt and mashed chipotle peppers, stir to blend; then bring to a boil, reduce the heat and simmer for 5-minutes.
- Remove 2-cups of the mixture and place in a blender or food processor with 1/3 of the fried tortilla strips. Process until smooth, then stir back into the soup mixture.
- Add the corn, black beans and the seasonings. Stir in the shredded chicken and continue simmering on low for 15 minutes, stirring frequently until the chicken is heated through.
- Ladle the soup into bowls, garnish with tortilla strips, cilantro leaves, avocado chunks, Cotija cheese and lime wedges.
Nutrition Facts : Calories 295 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1-1/2 Cups, Sodium 1115 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHIPOTLE CHICKEN TORTILLA SOUP
Steps:
- Make stock:
- Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
- Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
- Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
- 1 cup stock and return remainder to cleaned pot.
- Finish soup:
- Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
- Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
- Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
- Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
- While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
- Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
- Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
- When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
- Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
- Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.
CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
- While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
- Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.
CHICKEN TORTILLA SOUP WITH CHIPOTLE PEPPERS
Make and share this Chicken Tortilla Soup With Chipotle Peppers recipe from Food.com.
Provided by pebbles4ann
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend until smooth: Can tomatoes with juice, onion, garlic, cilantro, and sugar. Put into a pot along with broth, chicken, and chipotle peppers, and it's juice. Bring to a boil. Cover and simmer for 20 - 25 minutes. In a bowl, put tortilla chips, cheese, avocado, and some sour cream. Top with soup and serve.
Nutrition Facts : Calories 334.4, Fat 17.5, SaturatedFat 4.3, Cholesterol 72.6, Sodium 1076.2, Carbohydrate 11.6, Fiber 3.9, Sugar 5.4, Protein 32.2
CHIPOTLE MEXICAN GRILL CHICKEN TORTILLA SOUP
Chipotle Mexican Grill Tortilla Soup Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona
Provided by katie in the UP
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minutes over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.
- Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.
- This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed.
SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf.
- While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon. Drain off the excess fat, leaving 2 to 3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes.
- Remove the chicken from the stock, dice it then add it to the soup. Pass the stock through a strainer then add it to the soup.
- Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with smoked cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at table to finish the soup.
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
CHIPOTLE CHICKEN SOUP
The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.
Provided by Cassie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 17.2 g, Cholesterol 29.4 mg, Fat 3.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 498.4 mg, Sugar 6.1 g
HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY
This hearty chicken tortilla soup is packed with flavor and is sure to fill you up. The chipotle peppers add a nice smoky flavor, while the jalapeños add a bit of heat.
Provided by Katie Aubin
Categories Sides
Time 1h25m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
- Season the chicken thighs on both sides with salt and the oregano.
- In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
- Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
- Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
- Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
- Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
- Enjoy!
Nutrition Facts : Calories 924 calories, Carbohydrate 68 grams, Fat 64 grams, Fiber 6 grams, Protein 14 grams, Sugar 21 grams
CHIPOTLE PEPPER AND CHICKEN SOUP
Spicy, hearty chicken soup. I enjoy mine with some slices of sourdough bread to dip in the soup.
Provided by LisaSharksFan
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
- Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
- Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
- Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.
Nutrition Facts : Calories 242 calories, Carbohydrate 17.4 g, Cholesterol 63.1 mg, Fat 7.3 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 1.2 g, Sodium 1154 mg, Sugar 5.5 g
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