Chipotle Mexican Grill Chicken Tortilla Soup Food

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

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.

CHIPOTLE MEXICAN GRILL CHICKEN TORTILLA SOUP

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.

TORTILLA-CHIPOTLE SOUP

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
• Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.

MEXICAN CHIPOTLE CHICKEN SOUP

Steps:

• Add oil to a stock pot. Sprinkle chicken breast with salt and pepper and brown on both sides. The breast does not have to be cooked through. Remove from pot and shred with a fork.
• Add onion, garlic and minced chipotle to the oil. Fry quickly for about 1 minute. Then add the tomatoes, stock, corn and cilantro. Bring to a boil, add the shredded chicken and simmer for 5 minutes. Taste and adjust salt and pepper.
• Add the diced avocado and bring back to a boil. Remove from the heat.
• To serve, ladle into soup bowls and sprinkle fried tortilla strips on top.

MEXICAN TORTILLA CHICKEN SOUP

Steps:

• Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
• Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
• Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
• Top with the diced avocado and crushed tortilla and cheese if using.
• Garnish with cilantro and serve with lime wedges.

CHIPOTLE CHICKEN SOUP

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.

MEXICAN CHICKEN TORTILLA SOUP

Steps:

• Heat the oil in large stockpot over medium high heat. Add the chicken and garlic and cook for 3 minutes until chicken is browned on both sides, stirring frequently.
• Add oregano and stir to coat chicken. Stir in minced chipotle(or green chiles), tomatoes, broth, and corn. Turn the heat to high and bring to boil.
• Turn heat to low, partially cover, and simmer for 10 minute until chicken is cooked through.
• Remove pan from heat and stir in cilantro and 1 cup of tortilla chips.
• To serve, place remaining chips in the bottom of individual bowls and laddle soup over top.

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.

SPICY CHICKEN CHIPOTLE SOUP

Steps:

• Season the chicken with fajita seasoning.
• In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown.
• Remove and set aside.
• In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes.
• Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
• Return chicken to pot and add chicken stock, followed by tomatoes.
• Bring to boil and simmer for 10-15 minutes.
• Add the cilantro and simmer for 8-10 minutes.
• Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.