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, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
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 extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 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 to 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. ;
CHICKEN PROVENCAL "STOUP"
A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 28m
Yield 4 servings
Number Of Ingredients 16
Steps:
- One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.
30 MINUTE CHICKEN NOODLE SOUP (FROM FOODTV, RACHAEL RAY)
Make and share this 30 Minute Chicken Noodle Soup (From Foodtv, Rachael Ray) recipe from Food.com.
Provided by Terry Barker
Categories Chicken Breast
Time 30m
Yield 2 quarts, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Place a large pot over moderate heat and add extra-virgin olive oil.
- Work close to the stove and add vegetables to the pot as you chop, in the order they are listed.
- Add bay leaves and season vegetables with salt and pepper, to taste.
- Add stock to the pot and raise flame to bring liquid to a boil.
- Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate.
- Cook chicken 2 minutes and add noodles.
- Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.
- Stir in parsley and dill, remove bay leaves and serve.
- This is a thick soup.
- Add up to 2 cups of water if you like chicken soup with lots of broth.
RACHAEL RAY CHICKEN FAJITA TORTILLA SOUP
This looks just fantastic on TV that I am saving it here to try in the very near future! I'm guessing on the size of the bag of tortilla chips because it just said "1 bag" in the recipe.
Provided by R.Lynn
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
- While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.
CHICKEN FAJITA SOUP
This recipe is posted by request. The original poster was Angie. I guessed at the amount of onions. I would add 1 small can of roasted chile's.
Provided by Diana Adcock
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a non stick skillet over medium heat cook together the chicken, onions and garlic.
- Remove from heat and chop the chicken into bite sized pieces, scrap the onions and garlic into a large saucepan or soup pot.
- Add the chicken and the envelope of fajita mix.
- Toss to coat the chicken.
- Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
- Break up tortilla chips into largish pieces to make 2 cups.
- Place 1/2 cup of chips in each of 4 bowls, and 1/2 cup of cheddar in each of 4 bowls.
- Ladle on the soup and offer more chips and cheese at the table if you wish.
Nutrition Facts : Calories 1709.5, Fat 91.4, SaturatedFat 26.2, Cholesterol 175.3, Sodium 3145.8, Carbohydrate 154.4, Fiber 11.4, Sugar 4.5, Protein 73.1
CREAMY CHICKEN TORTILLA SOUP WITH RO*TEL®
Mexican chicken tortilla soup with RO*TEL® recipe from my aunt who is a dietitian. She loves to add fresh roasted hatch chilies to the soup. Best all around flavor!
Provided by CaliTexan
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Combine shredded chicken, chicken broth, corn, pinto beans, both cans of diced tomatoes, condensed soup, cilantro, chili powder, garlic, and cumin in a large stockpot over medium heat. Stir everything together and cook until heated through and flavors have combined, at least 20 minutes.
- Ladle into bowls and top with crushed tortilla chips, shredded Mexican cheese, and sour cream.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 31.5 g, Cholesterol 102.8 mg, Fat 11.9 g, Fiber 5.2 g, Protein 41.3 g, SaturatedFat 4.3 g, Sodium 1767.7 mg, Sugar 3.3 g
CHICKEN, CHORIZO AND TORTILLA STOUP (STEW-LIKE SOUP)
Make and share this Chicken, Chorizo and Tortilla Stoup (Stew-Like Soup) recipe from Food.com.
Provided by ShortyBond
Categories Stocks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1706, Fat 86.2, SaturatedFat 28.3, Cholesterol 205.1, Sodium 2505.2, Carbohydrate 148.5, Fiber 19.6, Sugar 13.7, Protein 87.7
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
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