CHIPOTLE CHICKEN TORTILLA SOUP
This zesty chipotle chicken tortilla soup is easy to prepare with rotisserie chicken and will be on the table in 30-minutes. Crisp tortilla strips slightly thicken the soup, giving it a unique flavor. Top each serving of this comforting chicken tortilla soup with crisp and crunchy tortilla strips, avocado chunks and Cotija cheese.
Provided by Pat Nyswonger
Categories Soups and Stews
Time 30m
Number Of Ingredients 21
Steps:
- Stack the tortillas about 4 tortillas per stack and slice them into strips of 1/4-inch wide.
- Heat the oil in a Dutch oven or large soup pot set over medium-high heat. Working in batches, fry the tortilla strips in the oil until lightly browned and crisp. Transfer each batch of the tortilla strips to a paper-towel lined plate to drain.
- Add the chopped onions to a large pot over medium heat, cook 2 minutes, stirring frequently. Add the garlic and cook for 30 seconds.
- Pour in the broth and add the tomatoes, salt and mashed chipotle peppers, stir to blend; then bring to a boil, reduce the heat and simmer for 5-minutes.
- Remove 2-cups of the mixture and place in a blender or food processor with 1/3 of the fried tortilla strips. Process until smooth, then stir back into the soup mixture.
- Add the corn, black beans and the seasonings. Stir in the shredded chicken and continue simmering on low for 15 minutes, stirring frequently until the chicken is heated through.
- Ladle the soup into bowls, garnish with tortilla strips, cilantro leaves, avocado chunks, Cotija cheese and lime wedges.
Nutrition Facts : Calories 295 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 16 grams fat, Fiber 5 grams fiber, Protein 14 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1-1/2 Cups, Sodium 1115 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
CHIPOTLE CHICKEN SOUP
The smokiness of the chipotle, coupled with the black beans, creates a dish with the perfect blend of ingredients.
Provided by Cassie
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 17.2 g, Cholesterol 29.4 mg, Fat 3.5 g, Fiber 2.6 g, Protein 13.9 g, SaturatedFat 0.7 g, Sodium 498.4 mg, Sugar 6.1 g
HEARTY CHIPOTLE CHICKEN SOUP
Sweet corn and cool sour cream help tame the smoky hot flavors of chipotle pepper in this well-balanced soup that's perfect for chilly nights. -Sonali Ruder, New York, New York
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (3-1/4 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.
Nutrition Facts : Calories 287 calories, Fat 4g fat (1g saturated fat), Cholesterol 29mg cholesterol, Sodium 790mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 7g fiber), Protein 21g protein. Diabetic Exchanges
CHIPOTLE CHICKEN
Keep a jar of smoky chipotle chilli paste in your cupboard, to add a kick to a healthy chicken stew
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Fry the onion and garlic in the oil in a deep, wide frying pan until soft. Add the chipotle paste (use 1 tbsp for a mild flavour and 2 tbsp for a hotter, stronger one). Stir and cook for 1 min, then add the tomatoes and cider vinegar. Bring to a simmer and cook for 10 mins with the lid half on. Stir to make sure it doesn't get too dry.
- Add the chicken and cook for 10 mins or until cooked through, turning once. Scatter with coriander and serve with rice and soured cream.
Nutrition Facts : Calories 286 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.64 milligram of sodium
CHICKEN SOUP WITH CHIPOTLE PASTE
Mark Bittman, The Best Recipes in the World. "The paste, used in small quantities, turns the blandest chicken soup into something hot, smoky, and delicious."
Provided by ratherbeswimmin
Categories Low Protein
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the stock to a saucepan with the carrots, celery, and onion; bring to a boil.
- Meanwhile, soak the chipotles in just-boiled water to cover for 10 minutes.
- Decrease heat so the stock simmers steadily and, when the carrots are just about tender, add the rice, salt, and pepper; stir.
- Bring back to a boil and continue to simmer.
- When the chipotles are soft, remove them from the liquid, open them up on a cutting board and, using the back of a knife, scrape out all the seeds and stems.
- Combine the chiles in a blender with the garlic, tomato paste, oregano, and a large pinch of salt.
- Add either sufficient chicken stock (you can use some form the simmering soup) or, if you're extremely heat tolerant, the soaking liquid, to allow the blender to puree the chiles and other ingredients well.
- When the rice is tender, this will take about 20 minutes-taste teh soup and adjust the seasoning.
- Divide among 4 bowls, passing the chipotle paste at the table and warning your fellow-diners about its intense heat.
- This soup is often garnished with diced raw onion, avocado, tomato, and a squeeze of lime.
Nutrition Facts : Calories 245.5, Fat 5.4, SaturatedFat 1.4, Cholesterol 12.6, Sodium 703.4, Carbohydrate 36, Fiber 2.4, Sugar 10.8, Protein 12.9
CHICKEN WITH GARLIC-TOMATO SAUCE
My husband and I made up this recipe as we went along, and we love the way it turned out. It reminds us me something found at Italian restaurants. -Angela Schellenberg of Steinbach, Manitoba
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle both sides of chicken with pepper. In a large nonstick skillet over medium-high heat, brown chicken on each side in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute tomatoes and garlic in remaining oil for 1 minute. Add carrots; saute 2-3 minutes longer. Combine the tomato sauce, broth, tomato paste and rosemary; stir into skillet. Bring to a boil. , Return chicken to the pan. Reduce heat; cover and simmer for 10-12 minutes or until chicken juices run clear and carrots are crisp-tender. Serve with pasta.
Nutrition Facts : Calories 197 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 510mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
CHICKEN SOUP WITH CHIPOTLE PASTE
Provided by Mark Bittman
Categories one pot, soups and stews, appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put stock in a saucepan with carrots, celery, and onion. Bring to a boil. Soak chipotles in just-boiled water to cover. Reduce heat, so mixture simmers steadily, and when carrots are just about tender, add rice, salt, and pepper, and stir. Bring back to boil, and continue to simmer.
- Meanwhile, when the chipotles are soft, remove them from the liquid. Open them up on a cutting board, and with the back of a knife scrape out all seeds and stems. Combine in a blender with garlic, tomato paste, oregano and a large pinch of salt. Add enough chicken stock (you can use the simmering soup) to allow the blender to purée chilies and other ingredients well.
- When rice is tender, taste soup, and adjust seasoning. Serve with small spoons for adding chipotle paste at the table.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 42 grams, Fat 5 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1774 milligrams, Sugar 14 grams
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