Chicken Chorizo Tortilla Soup Recipes

Steps:

• Put the chicken, the beef bones if you're using them, 3 of the onion quarters and the garlic in a large pot. Add water just to cover (about 10 cups) and bring to a boil. Reduce the heat so the liquid bubbles gently. Cook, skimming the foam off the surface every now and then, until the chicken is very tender, 45 minutes to 1 hour.
• Meanwhile, put the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, fry 2 of the tortillas (one at a time if necessary), turning once, until crisp and golden, 2 to 3 minutes per tortilla. Drain on paper towels. Cut the 4 remaining tortillas into strips, add them to the skillet and fry, stirring to separate them, until crisp and golden, another 2 to 3 minutes. Drain on paper towels and sprinkle with salt while they're still warm.
• When the chicken is tender, transfer it to a plate or cutting board with tongs or a slotted spoon (or put it in the fridge or freezer so it cools faster). When it's cool enough to handle, shred the meat with your fingers, discarding the bones and the skin. (If you used beef, discard it or save it for another use.)
• While the chicken is cooling, strain the stock and discard the solids. Peel the remaining quarter of an onion and put it in a blender with the chipotle, 1/4 cup of the cilantro and a sprinkle of salt. Crumble in the two whole fried tortillas and add enough stock to fill the blender a little more than halfway. Purée until the mixture is as smooth as possible.
• Pour the purée and remaining stock back into the pot and bring to a boil. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Stir in the shredded chicken, taste and add more salt if necessary. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. Ladle the soup into the bowls and garnish with the fried tortilla strips. Serve immediately with lime wedges if you like.

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.

Steps:

• In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
• Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
• Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Steps:

• Crumble chorizo into a Dutch oven. Add the carrots, onion and garlic. Cook over medium heat until chorizo is fully cooked. Drain; remove and set aside., In the same pan, saute the chicken, salt and pepper in oil until no longer pink. Add sweet potatoes, corn and red pepper; cook 5 minutes longer., Stir in the chorizo mixture, broth, beans, tomatoes, V8 juice and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until vegetables are tender. Stir in spinach; cook until wilted.

Steps:

• Preheat a medium-to-large soup pot over medium-high heat. Season chicken with salt and pepper. Add olive oil and chicken to the hot pot. Lightly brown chicken, about 2 minutes. Add chorizo and garlic; cook 2 to 3 minutes.
• Add potatoes, jalapeno peppers, and onion to the pot. Cook for 5 minutes. Stir in tomatoes and hot sauce. Add chicken broth and bring to a bubble, about 5 minutes.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Reduce heat under soup and simmer until potatoes are tender, 10 to 12 minutes.
• Ladle soup into shallow, oven-proof bowls and top each with a generous handful of crushed tortilla chips and shredded Cheddar cheese.
• Place bowls into the oven under the hot broiler until cheese is melted, 1 to 2 minutes.
• Garnish each bowl with cilantro and green onions.

Steps:

• Heat the olive oil in a large pot over high heat, then add the butter. Stir in chicken and season with Worcestershire sauce, garlic salt, and pepper. Cook the chicken breasts until no longer pink in the center, then stir in the garlic. Place chicken onto a plate and set aside.
• Cook the chorizo until it becomes a dark golden brown, breaking up the large pieces, using the same pot over medium-high heat. Stir in the chicken stock, tomatoes, and reserved chicken with juices. Reduce heat to medium-low and simmer for 20 minutes. Stir in heavy cream and simmer for another 5 minutes. Season with salt. Serve soup garnished with Monterey Jack cheese, Parmesan cheese, and a dollop of sour cream.

Steps:

• Heat a medium soup pot over med-high heat. Add olive oil & chicken to the pot. Lightly brown chicken 2 minutes.
• Add chorizo & garlic. Cook another 2 - 3 minutes, then add peppers & onions. Cook 5 minutes.
• Stir in beans, hot sauce, & tomatoes. add chicken broth & bring to a slow boil. Reduce heat & simmer 5 minutes.
• Ladle soup into oven proof bowls, top with cheese & chips & broil until cheese melts.

Steps:

• Preheat medium soup pot over medium-high heat.
• Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
• Dice chorizo.
• Add EVOO and chicken to the pot. Lightly brown chicken 2 minutes, then add chorizo and garlic.
• Cook another 2-3 minutes, then add peppers, onions and potatoes.
• Cook 5 minutes, then stir in tomatoes, kidney beans and hot sauce.
• Add chicken stock and bring soup to a bubble.
• Preheat broiler.
• Reduce heat and simmer until potatoes are tender (10-12 minutes).
• Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese. Melt cheese under hot broiler.
• Garnish with scallions and herbs.

Steps:

• Put the chicken in a large pan with the whole and dried chillies, garlic, coriander stalks and cinnamon, cover with cold water, then set over a medium heat. When the liquid comes to the boil, reduce to a gentle simmer and cover with a lid. Cook for 30 mins, then turn off the heat and leave the chicken in the stock to cool for 20 mins.
• Remove the chicken, strain the liquid into a large jug (you should have about 800ml) and discard the aromatics. Return the liquid to the pan and simmer until it has reduced to about 600ml, then pour back into the jug.
• Heat 1 tbsp oil in the pan, add the onion and cook for 8-10 mins until soft and translucent, then stir in the spices, tomatoes and sugar. Add the chicken stock to the pan, season well and simmer with the lid ajar for 30 mins.
• While the soup cooks, remove the skin from the chicken and finely shred the meat. Add to the soup along with the sweetcorn, beans, lime zest and juice to taste (save a little to toss through the avocado), and cook for 5 mins more.
• Heat the remaining oil in a frying pan and add the tortilla pieces. Fry until golden and crispy, then drain on kitchen paper. Halve and peel the avocado, cut into small chunks and toss through the remaining lime juice. Serve the soup in bowls topped with the crispy tortillas, coriander leaves, sliced chilli, avocado and feta.

Steps:

• In a large sauté pan heat 2 TB butter and 1 TB oil.
• Add onions and celery and sauté until tender.
• Add dried Anaheim chilies to a separate pot and cover with water, heat to boiling, reduce to simmer.
• Add carrots to onion and celery mixture and continue to sauté until golden and slightly tender.
• Meanwhile, add chilies and all liquid into a blender and blend until completely smooth.
• Add blended chili mixture to the sautéing vegetable mixture and deglaze.
• Add chopped chicken and diced chorizo and stir well to incorporate.
• In another sauté pan add remaining butter and oil and add entire package of vermicelli and stir constantly for 1-2 minutes until noodles are slightly golden and nutty.
• Add chicken stock to vermicelli and stir - reduce to simmer for 5-6 minutes or until al dente.
• Add noodles and all the liquid into the large soup pot.
• Add the tomatoes, corn, tomato sauce, Worcestershire sauce, chipotle sauce, salt, pepper, bay leaves, chopped parsley, lime zest and juice of 1/2 of the lime - stir well and reduce to simmer.
• Allow soup to simmer for 10 - 15 minutes.
• Serve with cheese, chips, sour cream, and splash of lime.