Tomato Chipotle Soup Recipes

Steps:

• 1. Melt butter in large pot over medium heat. Add onions and cook 3 minutes. Stir in garlic, chipotles, and adobo sauce; cook 1 to 2 minutes. Stir in flour and cook 1 minutes.
• 2. Add broth and tomatoes; bring to a boil. Reduce heat to medium low and simmer soup 30 minutes. Remove soup from heat and puree with blender til smooth.
• 3. Stir in chopped cilantro and season soup with salt and black pepper. Garnish each serving with tortilla chips, sour cream or guacamole, and cilantro.

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 olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

Steps:

• Cook and stir onions in hot oil in large skillet until crisp-tender.
• Add tomatoes, carrots and broth; mix well. Bring to boil on medium-high heat; simmer on medium-low 15 min. or until vegetables are tender, stirring occasionally.
• Blend vegetable mixture, in small batches; in blender until smooth, blending dressing and chipotle peppers with the last batch. Serve warm or chilled.

Steps:

• Heat the oil in a casserole dish and fry the onion for 10 mins until beginning to soften. Add the garlic, ground coriander and coriander stalks, and cook for 1 min. Stir though the tomatoes, stock and chipotle and bring to a simmer. Cook, covered, over a low heat for 20 mins, stirring occasionally.
• Meanwhile, bring a pan of water to the boil and cook the corn for 4 mins. Drain and leave to cool a little. Cut the kernels off the cob with a sharp knife. Heat a non-stick frying pan over a high heat. Add the corn and fry for 5-7 mins or until charred, stirring now and again.
• Ladle the soup into bowls. Top with the feta, yogurt, charred corn and coriander leaves.