Mean Green Tortilla Soup Recipes
MEAN GREEN TORTILLA SOUP
Make and share this Mean Green Tortilla Soup recipe from Food.com.
Provided by SLTowne
Categories Chowders
Time 1h
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes.
- Place the corn tortilla strips onto a baking sheet and spray them with some cooking spray. Transfer to the oven and bake until crispy, 10 minutes.
- Preheat a skillet over medium-high heat with some EVOO about 2 turns around the pan. Add the chicken, browning on all sides, then place into the oven for about 7-8 minutes, until juices run clear and no pink remains in the center. Once the chicken is done cooking, remove from oven and let rest before cutting into strips. (I'd just cook the chicken in the same pot I'll cook the soup in- why mess up another pan?).
- Preheat a heavy-bottomed pot with remaining 2 tablespoons of EVOO. Add the onion, garlic and cumin, and cook till soft, about 3-4 minutes. Add the corn kernels along with the jalapeño.
- While the veggies are cooking, puree the tomatillos in a food processor until somewhat smooth. Add the purée, stock and chicken to the pot along with the veggies.
- Simmer for 10-15 minutes. Remove the soup from the heat and add in the cilantro, lime zest and juice, and serve it up garnished with a big handful of jack cheese, tortilla and avocado.
Nutrition Facts : Calories 855.5, Fat 53.3, SaturatedFat 18.4, Cholesterol 149.4, Sodium 595.4, Carbohydrate 55.5, Fiber 7.8, Sugar 11.8, Protein 43.9
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.
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- In a large pot, bring the chicken stock and water to a bubble with the reserved corn cobs and let simmer for about 10 minutes
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- Heat the olive oil in a large pot. Add the onion and peppers and cook, stirring occasionally, over moderately high heat until the onions are soft and translucent, about 5 to 7 minutes. Add the garlic, chili powder, cumin, cocoa, oregano, paprika, cayenne, red pepper, salt and a few turns of black pepper; cook until fragrant, about 1 to 2 minutes.
- Stir in the tomatillo sauce and the chicken broth and bring to a boil. Reduce to a simmer and add the chicken. Simmer until the chicken is cooked through and no longer pink, about 20 to 25 minutes. Transfer the chicken to a cutting board and use two forks to pull the meat apart. Return the chicken to the soup.
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