Pampered Chef Chicken Tortilla Soup Recipes

Steps:

• Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
• Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
• Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

Steps:

• In large pot, cook onion, jalapeno, taco seasoning & garlic over med. heat 2-3 minutes or until crisp-tender.
• Add chicken broth, salsa & lime juice. Cover & bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
• Ladle into bowls & top with your choice of additional toppings which could include: broken tortilla chips, diced avocado, sour cream, diced tomato.