SANTA FE CHICKEN TORTILLA SOUP
Make and share this Santa Fe Chicken Tortilla Soup recipe from Food.com.
Provided by Irmgard
Categories Chicken Breast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oil in a Dutch oven and add the chicken.
- Season with the poultry seasoning, cumin, salt and pepper.
- Lightly brown the chicken.
- Add the zucchini, onion, garlic and chipotle pepper.
- Cook the vegetables with the chicken 5 to 7 minutes to soften.
- Add the tomatoes, tomato sauce and stock.
- Bring to a boil and then reduce the heat to medium-low.
- Simmer for 20 minutes.
- Add the corn and roasted red pepper to the soup and heat through.
- At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
- Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.
Nutrition Facts : Calories 447.1, Fat 24.2, SaturatedFat 9.6, Cholesterol 80.2, Sodium 840, Carbohydrate 32.8, Fiber 4.8, Sugar 10.8, Protein 28.2
WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA SOUP
Make and share this Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup recipe from Food.com.
Provided by Amber W.
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream).
- Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold together.
- Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
Nutrition Facts : Calories 551.5, Fat 21.6, SaturatedFat 10.7, Cholesterol 122.7, Sodium 1368.7, Carbohydrate 51.5, Fiber 6.9, Sugar 20, Protein 42.9
SANTA FE-TASTIC CHICKEN TORTILLA SOUP
This is Rachel Ray's. It is so awesome, I can't think of a single modification....it is perfect. It is more time consuming than most tortilla soups because of the roasted veggies, but it is totally worth it. If you wanted to go vegetarian, leave out the chicken, there is so much to this soup it would be great that way.
Provided by DinnerDiva in OK
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat a grill pan to high and a soup pot to medium high.
- Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes.
- Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock.
- Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup.
- Chop grilled red pepper and stir into soup.
- Can simmer for about an hour or serve right away. This just gets better with time.
- Add chips to soup in handfuls and stir.
- Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
- Top with any or all of the suggested garnishes. Best with big chunks of avacado.
Nutrition Facts : Calories 704.5, Fat 36, SaturatedFat 12.7, Cholesterol 122.7, Sodium 1376.7, Carbohydrate 58.4, Fiber 10.9, Sugar 22, Protein 44.6
TORTILLA SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
- While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown the chicken. Add zucchini, onions, garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
- Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.
SANTA FE SOUP
Very flavorful, easy to prepare soup recipe. I don't know the origin of this recipe. I got it from a friend.
Provided by Smilynn
Categories Vegetable
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- brown beef with chopped onion and drain.
- mix all ingredients (do not drain cans) together.
- bring to a boil.
- cover and simmer 30 minutes minimum.
- top servings with sour cream and shredded cheddar if desired.
- serve with tostida scoops.
- This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.
SANTA FE CHICKEN SOUP
Make and share this Santa Fe Chicken Soup recipe from Food.com.
Provided by Ravenseyes
Categories One Dish Meal
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
- Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
- Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
- Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
- Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.
SANTA FE CHICKEN FAJITA SOUP
Serve up Santa Fe-style taste with this cilantro-spiked chicken fajita soup. Neufchatel and VELVEETA® make Santa Fe Chicken Fajita Soup nice and cheesy.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Combine seasoning mix and water in medium bowl. Add chicken; toss to evenly coat. Refrigerate 30 min.
- Cook garlic and cilantro in large nonstick saucepan on medium-high heat 1 min. Stir in chicken mixture, onions and peppers; cook 10 min. or until chicken is done, stirring frequently.
- Add Neufchatel, VELVEETA and broth; mix well. Cook on medium heat until Neufchatel and VELVEETA are completely melted and soup is heated through, stirring occasionally.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 990 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 6 g, Protein 16 g
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