Quick Tortilla Soup Pampered Chef Food

CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 400°F. Cut tortillas into 1/2-inch strips using Professional Shears. Place on Rectangle Stone. Bake 7-8 minutes or until crisp.Meanwhile, chop onion using Food Chopper. Cut chicken into 1/2-inch pieces using Chef's Knife. Spray (4-qt.) Casserole with canola oil using Kitchen Spritzer. Heat 1-3 minutes over medium heat or until shimmering. Add chicken; cook and stir 3 minutes. Add onion, garlic pressed with Garlic Press, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.Snip cilantro using Professional Shears. Divide tortilla strips among 4 bowls. Ladle soup over tortillas using Ladle. Shred cheese over top with Rotary Grater. Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.

QUICK TORTILLA SOUP-PAMPERED CHEF

Steps:

• In large pot, cook onion, jalapeno, taco seasoning & garlic over med. heat 2-3 minutes or until crisp-tender.
• Add chicken broth, salsa & lime juice. Cover & bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
• Ladle into bowls & top with your choice of additional toppings which could include: broken tortilla chips, diced avocado, sour cream, diced tomato.

PRESSURE COOKER CHICKEN TORTILLA SOUP

Steps:

• Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped. Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop®. Cut the bell pepper into strips with the Quick Slice.Set the Quick Cooker to the SEAR setting and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, and garlic pressed with the Garlic Press. Cook uncovered for 3-5 minutes, stirring occasionally.* Press CANCEL.Add the chicken, corn, seasoning, salt, tomatoes, and black beans. Lock the lid and select the CUSTOM setting. Adjust the time to 10 minutes. Press START. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Meanwhile, spiralize the zucchini with the ribbon blade of the Veggie Spiralizer. Trim the noodles with the Kitchen Shears.Remove the chicken from the inner pot* and chop using the Salad Chopper. Select the SEAR setting and press START. Add the zucchini and broth and simmer for 10 minutes. Return the chicken to the pot and serve.

QUICK TORTILLA SOUP

Steps:

• In dutch oven or stock pot, heat olive oil and add onions, garlic, poblano pepper, salt, cumin and coriander and cook for 5 minutes.
• Add tomato paste and cook for 1 minute.
• Add chicken broth, chicken, cilantro and lime juice.
• Simmer for 20 minutes.
• Bake tortilla strips sprayed with Pam and sprinkled with 1 teaspoon Emeril's Essence at 350 degrees for 5 to 10 minutes or until crisp.
• Ladle soup into bowl and top with baked tortilla strips, avocado and chipotle/sour cream mixture.

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.

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.

QUICK CHICKEN TORTILLA SOUP

Steps:

• Open the cans of corn, chicken broth, black beans, and salsa.
• Pour everything into a large saucepan or stock pot.
• Add chicken and rice and simmer over medium heat until chicken is heated through, about 5 minutes.
• Place 1/4 cup crushed tortilla chips per serving bowl, top with soup.
• Garnish with sour cream, cheese, avocado, black olives, and/or cilantro.

CHICKEN TORTILLA SOUP

Steps:

• In an electric slow cooker, combine chicken, tomatoes, enchilada sauce, onion, green chilies and garlic.
• Add water, broth, cumin, chili powder, salt, pepper and bay leaf.
• Stir in corn.
• Cover and cook on low 6 to 8 hours or on high 3 to 4 hours.
• Preheat oven to 400 degrees.
• Lightly brush both sides of tortillas with oil.
• Cut tortillas into 2 1/2-by- 1/2-inch strips.
• Place on a baking sheet.
• Bake, turning occasionally, until crisp, 5 to 10 minutes.
• Sprinkle tortilla strips, cilantro and Parmesan over soup.