Santa Fe Tastic Chicken Tortilla Soup Recipes

Steps:

• Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream).
• Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. 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 chicken on each side. Add onions and 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 together.
• Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Steps:

• Heat a grill pan to high and a soup pot to medium high.
• Drizzle oil on corn and place on grill. 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 chicken on each side. Add zucchini, onions and 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.
• Can simmer for about an hour or serve right away. This just gets better with time.
• Add chips to soup in handfuls and stir.
• Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
• Top with any or all of the suggested garnishes. Best with big chunks of avacado.

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.

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.

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.

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. ;

Steps:

• Cut chicken breasts into 1" pieces.
• In heavy skillet, saute chicken and onion in olive oil until onionis crisp-tender.
• Add remaining ingredients, stir to blend, and simmer for 10 to 15 minutes.
• Directions for freezing and thawing:.
• Cool soup in refrigerator or ice water bath.
• Pour soup into rigid containers; seal, label, and freeze.
• To thaw and reheat, thaw soup overnight in refrigerator, then reheat in heavy saucepan until bubbly.
• To reheat from frozen, place frozen soup in top of double boiler; heat over simmering water, stirring occasionally, until soup is hot.
• Transfer to saucepan and heat until bubbly.

Steps:

• Brown ground beef with onion; drain fat well.
• In a large pot combine ground beef, corn, beans and stewed tomatoes and Ro-tel tomatoes.
• Cube cheese and add to soup pot; stir over low flame until melted and blended.

Steps:

• In a large pot, saute meat and onion together until meat it cooked through.
• Stir in seasonings.
• Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
• Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

Steps:

• Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
• Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
• Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
• Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
• Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.

Steps:

• Heat the oil in a Dutch oven and add the chicken.
• Season with the poultry seasoning, cumin, salt and pepper.
• Lightly brown the chicken.
• Add the zucchini, onion, garlic and chipotle pepper.
• Cook the vegetables with the chicken 5 to 7 minutes to soften.
• Add the tomatoes, tomato sauce and stock.
• Bring to a boil and then reduce the heat to medium-low.
• Simmer for 20 minutes.
• Add the corn and roasted red pepper to the soup and heat through.
• At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
• Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.