CHICKEN TORTILLA SOUP
Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.
Provided by Danny Boome
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.
CHICKEN AND SEAFOOD GUMBO
Provided by Danny Boome
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 28
Steps:
- Combine the oil and the flour in a heavy stockpot or Dutch oven over medium heat. With a wooden spoon stir the mixture slowly and constantly. After about 5 minutes the mixture will begin to foam. Keep stirring. As the roux cooks, the color will darken and the flour will have a nice nutty aroma. It should take about 15 minutes to fully develop a nice dark brown roux.
- When the roux is ready add the celery, onions and peppers (the Trinity) and cook for about 10 to 15 minutes. Once the vegetables have softened, add the bourbon and stir for 2 minutes, add chicken broth a little at a time to make sure the roux mixes well and is incorporated. Add the remaining ingredients, diced tomatoes, chicken, okra, bay leaves, Hot Sauce and season with salt and pepper.
- Bring to a boil then lower heat and simmer uncovered for 1 1/2 hours, skimming off any fat that rises to the surface and stirring occasionally. In the last 7 minutes, add the shrimp and cook until no longer pink. At the very last minute add the fresh cilantro. Season with more salt and pepper, if necessary. Remove bay leaves and serve with rice and crusty flat bread.
- Roughly chop the chiles and jalepenos discarding the seeds. Add to a food processor, along with the tomatoes, apple cider vinegar, garlic, sugar and salt. Process until desired consistency. If it's too dry add a little water. Pour mixture into a small saucepan and simmer for about 10 minutes. At this point you can strain it for a loose hot sauce or leave it as it is for a chunky hot sauce. Season with more salt, if necessary.
- In a medium covered saucepan bring salted water to a boil. Add the rice, cover and lower the heat. Cook for 20 minutes until water is absorbed.
CHICKEN TORTILLA SOUP (DANNY BOOME--RESCUE CHEF)
This is really good, and if you use a rotisserie chicken from the supermarket deli it's much quicker. I doubled the beans but will post the recipe as listed. Recipe courtesy of Danny Boome of Rescue Chef and the episode Sunday Soup for Supper
Provided by AmyZoe
Categories Low Cholesterol
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- In a large saucepan heat the vegetable oil.
- Add the onions and cook for 2 minutes.
- Once the onions have softened add the garlic and jalapenos and cook for another minute.
- Pour the chicken broth, tomatoes, and beans into the pot and bring to a boil.
- Once at a boil, lower heat to simmer and add chicken breasts.
- Cook the chicken for 20 to 25 minutes.
- Once the chicken is cooked, remove it from the pot.
- When cool enough to handle shred it and set aside.
- Add lime juice and fresh cilantro to the pot.
- In a serving bowl add a mound of shredded chicken.
- Ladle soup over chicken and top with a lime wedge, grilled avocado strips, avocado slices, and cheese.
Nutrition Facts : Calories 676.9, Fat 36.8, SaturatedFat 11.3, Cholesterol 94.7, Sodium 430.5, Carbohydrate 44.7, Fiber 13.1, Sugar 5.6, Protein 47.3
CHICKEN DANNY STYLE
This is super easy, quick and yummy! I hope you like it as much as i like it. This recipe goes well with just about any side you can think up.
Provided by Pepper Monkey
Categories Chicken
Time 55m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 F While oven is preheating place defrosted chicken breasts in baking dish or casserole dish.
- Pour Italian Salad dressing over chicken Stab with a fork just to make sure its dead.
- Coat both sides of chicken in italian salad dressing and seasoning.
- I like to use enough to cover the chicken completely.
- Bake at 350 for 30-45 minutes until chicken is done.
- Optional- Sprinkle with bread crumbs and broil for 10-15 minutes until golden brown.
Nutrition Facts : Calories 335.1, Fat 19, SaturatedFat 3.4, Cholesterol 68.4, Sodium 1051.5, Carbohydrate 13.5, Fiber 1.3, Sugar 5.2, Protein 28.5
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MOO GOO GAI PAN: MUSHROOM AND CHICKEN STIR FRY
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5/5 (40)Total Time 40 minsCategory Chicken And PoultryCalories 201 per serving
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- Heat the wok over high heat until it just starts to smoke. Coat the perimeter of the wok with two tablespoons of oil, and spread the chicken in one layer around the wok. Let it sear for 20 seconds. Turn the chicken and let the other side sear for another 20 seconds. Turn the heat off, and transfer the chicken back to your marinade bowl. The chicken should be about 60% done.
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