JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP RECIPE - (4.6/5)
Provided by á-382
Number Of Ingredients 25
Steps:
- In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal). Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil. Reduce heat, and add seasonings, beans, tomato sauce, and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
- For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
- For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.
CHICKEN TORTILLA SOUP
Tortilla soup, or sopa Azteca or sopa de tortilla, is a classic central Mexican dish. It's often characterized by a brothy chicken base flavored with puréed roasted tomatoes, chiles and garlic, and is topped with fried tortillas. In this weeknight-friendly version, tomatoes, onion, garlic and chile are charred under the broiler, on a foil-lined sheet pan for easy cleanup. You can customize the recipe by adding sliced zucchini or epazote leaf with the chopped tomatoes, or stirring in fresh or frozen corn kernels at the end. For a vegetarian version, use cooked black beans instead of chicken. (You can also click here for the slow-cooker version of this recipe.)
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Heat a broiler with a rack 4 to 6 inches from the heat source. Line a sheet pan with foil and arrange the plum tomatoes on it, cut sides up. Add the onion, cherry tomatoes, jalapeños and garlic, distributing them evenly, then broil for 15 minutes, checking and rotating the pan every 5 minutes to ensure the vegetables char evenly. (You want the vegetables to be blackened in many spots, slumped and sizzling. Many of the cherry tomatoes will have burst.) Let the vegetables sit 1 or 2 minutes, until just cool enough to handle.
- Warm the vegetable oil in a large pot or Dutch oven over medium-high. Transfer the charred onion to a cutting board, roughly chop it, and add it to the pot, along with the salt. Cook, stirring occasionally, until softened, about 5 minutes.
- Meanwhile, discard the garlic skins then chop the garlic, jalapeños and plum tomatoes. Lift two sides of the foil and tip the cherry tomatoes and any juices into a bowl; set aside for the salsa.
- Add the chopped garlic, jalapeño and plum tomatoes to the pot, and cook, stirring often, until slightly reduced and glossy, about 2 minutes. Add the tomato paste, cumin, oregano, onion powder and garlic powder, and cook, stirring constantly, until toasted and fragrant, 1 to 2 minutes. Add the chicken thighs, carrots and broth, and scrape the bottom of the pot to loosen any browned bits.
- Increase the heat to high, cover the pot and let the soup come to a boil. Uncover the pot, reduce the heat to medium-high for a medium-brisk simmer, and cook, stirring once or twice, until the chicken and carrots are tender, 15 to 20 minutes.
- Meanwhile, gently fold the avocado into the cherry tomatoes; add the juice of half the lime and season to taste with salt.
- With a slotted spoon or tongs, transfer the chicken to a bowl. Coarsely shred and break up the meat with a fork, then add it back into the pot. Squeeze in the juice of the remaining half lime, and add more salt if necessary.
- Serve the soup in bowls topped with crushed tortilla chips and spoonfuls of the tomato-avocado salsa. Pass hot sauce, queso fresco and/or cilantro at the table, if desired.
JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP
JJ's fiery hot soup, made fresh and ready in minutes. Johnny has been known to add leftover rice to the soup also. ;)
Provided by 2Bleu
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
- Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
- Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
- Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.
Nutrition Facts : Calories 639, Fat 32.8, SaturatedFat 11.7, Cholesterol 86.3, Sodium 1430.2, Carbohydrate 54.5, Fiber 10.6, Sugar 6.5, Protein 36.7
CHICKEN TORTILLA SOUP (LIKE CLAIM JUMPERS)
Make and share this Chicken Tortilla Soup (like Claim Jumpers) recipe from Food.com.
Provided by Kim Boyle
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions in a large saucepan in oil until transparent.
- Add tomatoes and cook, stirring until tomatoes are softened.
- Cool and then puree in blender or food processor.
- Return to pan and add rest of ingredients, except tortilla strips and cheese.
- Simmer, stirring occasionally, about 30 minutes.
- Add tortilla strips and heat about ten minutes.
- Serve with additional tortilla chips and cheese.
Nutrition Facts : Calories 438.2, Fat 28.7, SaturatedFat 9.1, Cholesterol 40.5, Sodium 757.3, Carbohydrate 28.6, Fiber 4.6, Sugar 13.5, Protein 19.2
LEFTOVER CHICKEN TORTILLA SOUP
I always find this recipe helpful when I am trying to use leftover chicken. It has a wonderful fresh flavor and good anytime.
Provided by cervantesbrandi
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a soup pan on medium high. Add tomatoes, onion, jalapeños and garlic. Cook for 15 minutes or until tomatoes are nice and pulpy.
- Add chicken broth, cumin, salt and pepper and cook covered on medium low for 10 minutes.
- Add chicken and cook covered on medium low for an additional 5 minutes and serve.
- I always garnish this soup with fresh cilantro, a squeeze of lime juice, some diced avocado and some crunchy tortilla strips.
Nutrition Facts : Calories 199.3, Fat 9.5, SaturatedFat 2.1, Cholesterol 52.5, Sodium 818.5, Carbohydrate 4, Fiber 0.8, Sugar 2.4, Protein 22.9
JOHNNY JALAPENO'S CHICKEN ENCHILADAS WITH CILANTRO
Sittin around the campfire one night, RickyMac of the McDaniel gang told us a story of how one day Johnny went down to the swimmin hole and was having fun all day swingin from the rope tree into the water, cowboy boots and all!. Well, that last dip he come up from the water with the strangest look on his face. He yelled "There's a snake in my boot!" He jumped outta them boots and took off runnin like a chicken. He run so fast, he run right through a field of cilantro. When he came into a clearing, feeling safe at last, he stopped, looked down at his feet, and said "Look!, I got Cilan-toes! Hence: This Chicken with Cilan-toes recipe was born!
Provided by 2Bleu
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
- Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
- ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
- To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
- Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.
Nutrition Facts : Calories 862.7, Fat 47.5, SaturatedFat 24.1, Cholesterol 151.8, Sodium 2144.2, Carbohydrate 72, Fiber 5.7, Sugar 11.5, Protein 37
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
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