Rachael Ray Chicken Fajita Tortilla Soup Food

RACHAEL RAY CHICKEN FAJITA TORTILLA SOUP

Steps:

• Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
• While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

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.

ANCHO CHICKEN TORTILLA SOUP

Steps:

• Heat the oven to 350 degrees F.
• Slice the tortillas into 1/2-inch strips and scatter on large baking sheet. Spray with cooking spray and bake until golden and crisp.
• Remove from the oven and reserve.
• While the tortillas crisp, add the ancho chiles and the chicken stock to a medium sauce pan and bring to a boil over medium heat.
• Reduce the heat to low and simmer until the chiles are tender.
• Remove from the heat to cool.
• While the anchos simmer, heat a soup pot with vegetable oil over high heat.
• Add the corn and saute until charred at the edges, 2 to 3 minutes.
• Reduce the heat a little, add the onions, jalapeno, red chile pepper and garlic.
• Season with cumin and smoked paprika.
• Saute for 5 minutes, then stir in the tomatoes.
• Puree the anchos and the stock in a food processor, then add it to the soup pot.
• Stir in the shredded chicken and season with salt and pepper, to taste. Thin the soup with 1 or 2 cups of water and simmer over low heat to combine flavors, about 5 minutes.
• Zest and juice 1 lime and add to the soup pot.
• Top with crispy tortilla strips.
• Garnish with avocado, sour cream, and cilantro if you wish.