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, POBLANO AND CORN TORTILLA SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat; remove the chicken to a plate.
- Working in two batches, transfer the soup to a blender and carefully blend until very smooth (the liquid will be very hot). Clean out the pot and return the soup to the pot; season with salt.
- Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
- Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.
ROTISSERIE CHICKEN TORTILLA SOUP
Chilly weather chicken tortilla soup made with rotisserie chicken.
Provided by Suellen Maggard
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine chicken broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
- Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
- Bake in the preheated oven until golden brown, about 5 minutes.
- Stir cilantro into soup. Ladle into bowls and top with tortilla strips.
Nutrition Facts : Calories 335.3 calories, Carbohydrate 27.9 g, Cholesterol 69.5 mg, Fat 13 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 3.4 g, Sodium 1398 mg, Sugar 3.2 g
ROASTED CORN CHICKEN TORTILLA SOUP
I found this delicious recipe in the Chicago Tribune. I served it with rolls and a green salad and it was very satisfying.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in a large pot over medium-high heat; add onion and cook until translucent, about 3 minutes.
- Add garlic; cook 1 minute, add paprika, cumin, chilies and pepper, cook, stirring, 5 minutes.
- Add corn cobs, chicken, tortilla pieces, tomatoes and broth; heat to boil, lower heat and simmer 1 hour.
- Remove the chicken to a platter; cool briefly.
- Pull the meat from the bones; discard bones and skin, reserve meat.
- Strain the soup into a large bowl; pour back into the pot and add lime juice, cilantro and salt.
- Portion chicken meat and corn kernels into serving bowls; ladle soup over.
- Add optional garnishes at the table.
- *roastears of corn in a 400° oven, turning often until they start to brown, about 10 minutes.
- *toasttortillas in a dry skillet over medium heat until starting to brown, about 30 seconds on each side.
CORN TORTILLA SOUP
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat olive oil in soup pot. Add garlic, jalapenos, red onion, and cumin. Add chicken stock, corn tortillas, and scallions. Simmer 20 minutes. Add lime and cilantro.
- To serve, ladle into bowls and top with sour cream, fried leeks, and diced tomatoes
SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP
Pick a rotisserie chicken that has been rubbed in barbecue spices or other aromatics to add extra flavor to this easy soup.
Provided by norasingley
Categories < 30 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
- Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.
Nutrition Facts : Calories 1038.5, Fat 69.4, SaturatedFat 22.2, Cholesterol 261.5, Sodium 436.9, Carbohydrate 31.2, Fiber 8, Sugar 4.2, Protein 73.7
TORTILLA CORN SOUP
I do not like chicken, and get tired of picking it out of chicken based soups. So I came up with this version of tortilla soup, which I love. It is hearty and you can use more or less of the ingredients, to taste. This is definitely easily adaptable. You can add zucchini, black beans, etc.
Provided by chia2160
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F.
- On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
- Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
- After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
- Cook 10 minutes more.
- Ad lime juice, cilantro and and stir.
- For tortilla chips:.
- Spray a baking sheet and spray 4 tortillas with cooking spray.
- Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
- Place several strips over soup.
- Garnish with crema, avocado, salsa, hot sauce, etc to taste.
ROASTED CORN SOUP WITH CHICKEN
This roasted corn soup is very similar to soups seen in Mexican restaurants. The soup can be blended and used as an enchilada sauce for chicken enchiladas.
Provided by kbfish
Categories Mexican
Time 40m
Yield 8 1/2 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- Grill chicken breast and chop in to small bite size pieces.
- Thaw frozen corn and pat dry with paper towels. Line a 15x10x1-inch baking pan with foil; lightly grease the foil.
- Spread corn in prepared pan. Bake in a 450 degree F oven for 10 minutes; stir. Bake about 10 minutes more until golden brown, stirring once or twice. Remove from oven; set aside.
- In a 4-quart Dutch oven cook onion, sweet pepper and garlic in hot oil over medium heat for 3 to 4 minutes or until nearly tender. Add the roasted corn, 3 cans of the chicken broth, thyme, and cayenne pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
- In a large screw-top jar combine remaining 1 can chicken broth and the flour. Cover and shake well; stir into soup. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Stir in half-and-half; heat through.
- Add chopped chicken and heat through.
- To serve, ladle soup into bowls.
- If enchilada sauce is need for chicken enchiladas, blend the ingredients.
Nutrition Facts : Calories 308.3, Fat 11.6, SaturatedFat 3.6, Cholesterol 38.4, Sodium 916.3, Carbohydrate 32.2, Fiber 4, Sugar 4.7, Protein 20.7
CHICKEN TORTILLA SOUP II
I'm getting tired of seeing the so-called tortilla soup recipes running around that are nothing but a glorified chicken soup with tortillas added. Here's the real McCoy. Similar to the recipe at Houston's restaurant (modified, of course, to suit my tastes) For a beef version check out my recipe #261711.
Provided by Eddie Shipman
Categories Clear Soup
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Saute carrots, onions, celery in corn oil, garlic, salt and pepper until tender.
- Add chicken broth and bring to boil.
- Add tomatoes, Rotel, taco seasoning, and chicken.
- Cut Tortillas into small pieces and add to broth mixture.
- Let boil for 45 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
- Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
- Add milk and simmer for additional 10 minutes.
- If thicker soup is desired, add more diced tortillas and let incorporate into soup.
- Garnish with shredded cheese and broken tortilla chips.
- Substitutions: 1 cup Masa Harina (Masa Flour) for 1 10 ct. package of corn tortillas.
- Mix masa with 1 cup cold water, then add masa flour mix into soup. If thicker soup is desired, add more masa/water mix.
- If you don't want to use the seasoning packet, substitute 1/2 teaspoons cumin + 1 tsp, chili powder.
- You can also use grilled chicken fajita meat for poached diced chicken.
- NOTE: If you use FLOUR tortillas, as some people have, you WILL end up with a "TORTILLA MESS", this recipe is for CORN tortillas. Don't go blaming me and giving me a bad review because you used the wrong stuff.
Nutrition Facts : Calories 322.1, Fat 18.1, SaturatedFat 10.1, Cholesterol 74.2, Sodium 1569, Carbohydrate 12.8, Fiber 2.6, Sugar 4.8, Protein 26.8
CHICKEN TORTILLA SOUP
This recipe is featured on AllRecipes.com and has been in several of their cookbooks and magazines. Serve this with warm flour tortillas, corn bread, or tortilla chips. Have bowls of sliced green onions, chopped cilantro, grated jack cheese, sliced avacados for garnish!
Provided by quotFoodThe Way To
Categories Mexican
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion and garlic in oil.
- Stir in chili powder, oregano, Italian seasoning, tomatoes, broth, and water.
- Bring to boil.
- Lower heat to simmer and add corn, hominy, black beans, chilies and chicken.
- Heat throughly and simmer 15 minutes.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 558.4, Fat 14.3, SaturatedFat 3.2, Cholesterol 46.4, Sodium 1368.9, Carbohydrate 80.2, Fiber 19.5, Sugar 15.4, Protein 33.6
BLACK BEAN, CHICKEN AND CORN SOUP WITH TOASTED TORTILLA STRIPS
Another cooking class recipe. This is a lovely tortilla soup with homemade tortilla strips. The things that make this recipe a little different from the others is the tomato sauce, rice, cilantro and limes. I'm not a big cilantro fan but I loved it in this recipe. I've found that you don't have to flip the tortilla strips if you use foil on the bottom of your baking sheet. Also, the rice is partially cooked so as to not overcook the rice while simmering in the soup. Prep time is if you already have cooked chicken and rice.
Provided by Sabia
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large pot, saute the olive oil, onions and garlic until the onions are transparent (about 5 minutes).
- Next, add the remaining ingredients (except for the cilantro and limes).
- Stir well and allow soup to simmer for 20-30 minutes until ready to serve. Before serving, stir in the cilantro, lime juice and zest to keep their flavors.
- Garnish with sour cream, parmesan cheese and toasted tortilla strips.
- Toasted Tortilla strips: Cut tortillas into 1/2 inch wide strips.
- Place the tortilla strips on a large baking sheet (single layered) and spray them with pan spray, or you may baste them with melted butter.
- Season with salt and pepper and place them in a 375 degree oven. Bake until golden and crisp (about 10 minutes).
- Make sure to turn strips over halfway through the baking process.
More about "roasted corn chicken tortilla soup food"
CHICKEN-CORN TORTILLA SOUP RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Category Low-Calorie Slow-Cooker Chicken RecipesAuthor KmoteCalories 207 per serving
- Combine onion, Anaheim (or jalapeño) pepper, bell pepper and garlic in a 5- to 6-quart slow cooker. Arrange chicken over the vegetables. Add broth, water, tomatoes, cumin, oregano, coriander, salt and bay leaves. Cover and cook on High for 3 1/2 hours or on Low for 8 hours.
- Meanwhile, stir tortilla chips and corn into the slow cooker. If using the Low setting, turn to High. Cover and cook for 30 minutes more.
- Stir the soup, breaking up any remaining pieces of tortilla chips. Stir in the chicken, lime zest and lime juice. Serve the soup with more tortilla chips, avocado, cheese, sour cream and/or lime wedges, if desired.
CHICKEN TORTILLA SOUP WITH ROASTED CORN - JUST BARE …
From justbarechicken.com
CHICKEN TORTILLA SOUP RECIPE - SIMPLY RECIPES
From simplyrecipes.com
HEARTY CHICKEN, POTATO AND CORN SOUP - FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
CHICKEN TORTILLA SOUP {EASY ONE POT DINNER} - IFOODREAL.COM
From ifoodreal.com
ROASTED CORN CHICKEN TORTILLA SOUP RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
CHICKEN QUESO SOUP WITH ROASTED CORN AND JALAPENO SOUP
From xxphotoz.com
CHEDDARS CHICKEN TORTILLA SOUP RECIPE - FOODHOUSEHOME.COM
From foodhousehome.com
CHICKEN CORN TORTILLA SOUP | CABOT CREAMERY
From cabotcheese.coop
CHICKEN TORTILLA SOUP NUTRITION VALUE AND FACTS - PUNGIRL.COM
From pungirl.com
CHICKEN TORTILLA SOUP III RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
5 OR 6 CAN CHICKEN TORTILLA SOUP RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
10 BEST CHICKEN TORTILLA SOUP BROTH RECIPES | YUMMLY
From yummly.com
ISO RED ROBIN CHICKEN TORTILLA SOUP RECIPE
From foodhousehome.com
SPICY CORN & TORTILLA CHICKEN SOUP - CHEFS CLUB RECIPES
From chefsclubrecipes.com
OUTBACK STEAKHOUSE CHICKEN TORTILLA SOUP RECIPE
From foodhousehome.com
15 AUTHENTIC MEXICAN CHICKEN TORTILLA SOUP RECIPE
From selectedrecipe.com
EASY CHICKEN TORTILLA SOUP – SOUPER CUBES®
From soupercubes.com
ANCHO CHICKEN TORTILLA SOUP RECIPE | EPICURIOUS
From epicurious.com
CHICKEN-TORTILLA SOUP RECIPE
From foodhousehome.com
TOP 48 CHICKEN TORTILLA SOUP RECIPE RECIPES
From pagy.norushcharge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love