CHIPOTLE CHICKEN TORTILLA SOUP
Steps:
- Make stock:
- Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
- Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
- Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
- 1 cup stock and return remainder to cleaned pot.
- Finish soup:
- Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
- Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
- Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
- Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
- While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
- Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
- Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
- When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
- Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
- Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.
CHIPOTLE MEXICAN GRILL CHICKEN TORTILLA SOUP
Chipotle Mexican Grill Tortilla Soup Source: Chef Staci Raymond, Chipotle Mexican Grill, Phoenix, Arizona
Provided by katie in the UP
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stockpot or saucepan over medium heat. Add corn and onion; cook until lightly caramelized. Add chicken broth and chipotle chile; let simmer 20 minutes over low heat. Add the tomatoes, avocado, lime juice, 1/4 cup cilantro. Season with salt and pepper. Remove and discard the chipotle chile.
- Place one-sixth of the tortilla strips in the center of six soup bowls; ladle soup around the crisps. Garnish with remaining cilantro and sour cream. Serve with a wedge of lime.
- This is the exact recipe -- I prefer to put avacado in just before serving -- so it is not warmed.
RACHAEL RAY - CHICKEN TORTILLA SOUP WITH CHIPOTLE
Make and share this Rachael Ray - Chicken Tortilla Soup With Chipotle recipe from Food.com.
Provided by K. Van Vleck
Categories Chicken
Time 30m
Yield 4 serving(s)
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.
Nutrition Facts : Calories 615.6, Fat 31, SaturatedFat 11, Cholesterol 127.7, Sodium 1202.6, Carbohydrate 39.2, Fiber 4.6, Sugar 10.5, Protein 46.3
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.
TORTILLA SOUP
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 14
Steps:
- 1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more.
- 2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.
Nutrition Facts : Calories 276, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 30 milligrams, Sodium 389 milligrams, Carbohydrate 22 grams, Fiber 3 grams, Protein 21 grams
TORTILLA-CHIPOTLE SOUP
Provided by Food Network Kitchen
Time 30m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
- Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.
CHICKEN TORTILLA SOUP WITH CHIPOTLE PEPPERS
Make and share this Chicken Tortilla Soup With Chipotle Peppers recipe from Food.com.
Provided by pebbles4ann
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend until smooth: Can tomatoes with juice, onion, garlic, cilantro, and sugar. Put into a pot along with broth, chicken, and chipotle peppers, and it's juice. Bring to a boil. Cover and simmer for 20 - 25 minutes. In a bowl, put tortilla chips, cheese, avocado, and some sour cream. Top with soup and serve.
Nutrition Facts : Calories 334.4, Fat 17.5, SaturatedFat 4.3, Cholesterol 72.6, Sodium 1076.2, Carbohydrate 11.6, Fiber 3.9, Sugar 5.4, Protein 32.2
SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 15
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.
CHIPOTLE PEPPER AND CHICKEN SOUP
Spicy, hearty chicken soup. I enjoy mine with some slices of sourdough bread to dip in the soup.
Provided by LisaSharksFan
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until softened, 5 to 7 minutes.
- Pour chicken broth into saucepan; add chicken. Place a lid on the saucepan and cook until the chicken pieces are no longer pink in the center, about 10 minutes.
- Put chopped chipotle peppers in a bowl with about half the reserved adobo sauce; stir. Mix tomatoes and cilantro together in a separate bowl.
- Stir chipotle mixture into the broth mixture a spoonful at a time, stirring and tasting between each addition, until the level of spiciness is to your liking. Remove saucepan from heat and stir tomatoes with cilantro into the soup.
Nutrition Facts : Calories 242 calories, Carbohydrate 17.4 g, Cholesterol 63.1 mg, Fat 7.3 g, Fiber 4.1 g, Protein 25.4 g, SaturatedFat 1.2 g, Sodium 1154 mg, Sugar 5.5 g
SPICY CHICKEN CHIPOTLE SOUP
Make and share this Spicy Chicken Chipotle Soup recipe from Food.com.
Provided by Queen uh Cuisine
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season the chicken with fajita seasoning.
- In a medium stockpot, heat 2 tablespoons oil over medium-high heat, then sauté chicken in batches until brown.
- Remove and set aside.
- In the same pan, heat remaining oil and sauté onions, green pepper and garlic for about 3 minutes.
- Stir in chipotle flakes and continue cooking for 6-8 minutes on medium-high heat or until onions are lightly browned and limp.
- Return chicken to pot and add chicken stock, followed by tomatoes.
- Bring to boil and simmer for 10-15 minutes.
- Add the cilantro and simmer for 8-10 minutes.
- Ladle soup into individual serving bowls, squeeze lime over top and garnish with avocado, grated Jack cheese, chopped green onions or crushed tortilla chips.
Nutrition Facts : Calories 472.7, Fat 16.2, SaturatedFat 3, Cholesterol 138.9, Sodium 500.6, Carbohydrate 19.2, Fiber 2.7, Sugar 9.2, Protein 60.3
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
CHICKEN TORTILLA SOUP
This is a wonderful full flavored tortilla soup. The mixture of chipotle in adobo sauce and chili powder gives this soup a great rich flavor. This recipe is from the Food Network Kitchens.
Provided by CarolAT
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion, garlic, chipotle, chili powder, and salt and cook until the onion softens, about 15 minutes.
- Add the chicken broth, bring to a boil, reduce the heat slightly, and simmer, uncovered, for 10 minutes.
- Add the corn and cook for 5 minutes more.
- Pull the saucepan from the heat and stir in the tomato, chicken, cilantro, and lime juice.
- Divide the tortilla chips among 4 warmed bowls, ladle the soup on top, and serve with the lime wedges, if desired.
Nutrition Facts : Calories 244.2, Fat 12, SaturatedFat 2.3, Cholesterol 26.2, Sodium 1030.7, Carbohydrate 20.4, Fiber 2.4, Sugar 2.9, Protein 18.2
CHIPOTLE CHICKEN SOUP WITH CORNMEAL DUMPLINGS
Steps:
- In a small bowl, mash half the beans. Transfer mashed and remaining beans to a Dutch oven. Add the tomatoes, broth, water, cumin and chipotle pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add chicken., In a small bowl, combine the egg, egg white, muffin mix and baking mix; stir in milk. Drop by tablespoonfuls onto simmering soup. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering), 10-12 minutes. Ladle soup into bowls. Sprinkle each serving with cilantro if desired.
Nutrition Facts : Calories 356 calories, Fat 7g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 808mg sodium, Carbohydrate 48g carbohydrate (13g sugars, Fiber 5g fiber), Protein 24g protein.
CHIPOTLE CHICKEN SOUP
The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.
Provided by Cassie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 17.2 g, Cholesterol 29.4 mg, Fat 3.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 498.4 mg, Sugar 6.1 g
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