Best Chicken Tortilla Soup With Bacon Chipotle And Fire Roasted Tomato Recipes

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CHIPOTLE CHICKEN TORTILLA SOUP



Chipotle Chicken Tortilla Soup image

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

12 corn tortillas, 6-inch size
1/4 cup vegetable oil
2 tablespoons vegetable oil
1 large yellow onion, chopped
5 cloves garlic, finely chopped
10 cups chicken broth, homemade if possible
2 cans (14.5 oz) diced tomatoes
1 teaspoon table salt
3 chipotle peppers in adobo sauce, mashed
10-oz. whole kernel corn, frozen/thawed
1 can (14.5 oz) black beans, drained and rinsed
2 teaspoons dried oregano
1 tablespoon ground cumin
2 teaspoons smoky paprika powder
1 whole rotisserie chicken, shredded
1 ripe avocado, cubed
1/2 cup crumbled Cotija cheese
3-4 green onions, chopped (green parts)
Fresh cilantro sprigs
2 limes, cut into wedges
1/2 cup crumbled Cotija cheese

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

SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO



Smoky Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 15

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 garlic cloves, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups corn tortilla chips, lightly crushed
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar cheese, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Fresh cilantro leaves, chopped for garnish

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.

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. -Laura Black Johnson, Largo, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 16

2 tablespoons olive oil
1 large onion, chopped
1 can (4 ounces) chopped green chilies
2 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
1 teaspoon ground cumin
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
5 cups reduced-sodium chicken broth
1 rotisserie chicken, shredded, skin removed
1/4 cup minced fresh cilantro
2 teaspoons lime juice
1/4 teaspoon salt
1/4 teaspoon pepper
Crushed tortilla chips
Shredded Monterey Jack or cheddar cheese

Steps:

  • In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken., Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese., Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving.

Nutrition Facts : Calories 200 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 941mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.

CHIPOTLE CHICKEN TORTILLA SOUP



Chipotle Chicken Tortilla Soup image

Provided by Maggie Ruggiero

Categories     Soup/Stew     Chicken     Dinner     Sweet Potato/Yam     Fall     Winter     Potluck     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 25

For stock:
3 carrots, coarsely chopped
3 celery ribs, coarsely chopped
2 onions, coarsely chopped
1 whole chicken (about 3 1/2 pounds)
1 head garlic, halved crosswise
3 1/2 quart cold water
25 cilantro stems
2 Turkish bay leaves or 1 California
For finishing soup:
3 whole allspice
1 whole clove
1/2 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1 medium white onion, chopped
2 garlic cloves
1 1/2 to 2 tablespoons chipotles in adobo, finely chopped, plus 1 tablespoon adobo sauce
1 cup medium-or short-grain brown rice
1 1/2 pounds sweet potatoes (about 2), peeled and cut into 1/2-inch pieces
20 (7-to 8-inch) corn tortillas
6 tablespoons vegetable oil
1 (15- to 19-ounces) can black beans, rinsed
2 (7-to 8-ounces) firm-ripe avocados
2 limes, cut into wedges
1/2 cup finely chopped cilantro

Steps:

  • Make stock:
  • Bring all stock ingredients to a boil with 2 teaspoons salt and 1/2 teaspoon pepper in an 8-to 10-quart heavy pot, then skim foam.
  • Reduce heat and gently simmer, uncovered, skimming foam occasionally, 2 3/4 hours.
  • Transfer chicken to a cutting board, then pour stock through a fine-mesh sieve into a large bowl and discard solids. Reserve
  • 1 cup stock and return remainder to cleaned pot.
  • Finish soup:
  • Toast spices in a dry small skillet (not nonstick) over medium-low heat, shaking skillet occasionally, until fragrant and a shade darker, about 2 minutes.
  • Transfer spices to a blender along with onion, garlic, chipotles with adobo sauce, 2 1/2 teaspoons salt, and reserved stock.
  • Blend until mixture is smooth and spices are ground, about 2 minutes (use caution when blending hot liquids).
  • Add purée to stock in pot along with rice and sweet potatoes and bring to a simmer over medium heat. Simmer, covered, until sweet potatoes and rice are tender, about 45 minutes.
  • While soup simmers, discard skin and bones from chicken and cut or shred meat into bite-size pieces.
  • Meanwhile, preheat oven to 375°F with racks in upper and lower thirds. Stack tortillas and cut into 1/4-inch-thick strips, then toss with oil. Spread strips in 1 layer on 2 large baking sheets and season with salt.
  • Bake, stirring frequently and switching position of sheets halfway through baking, until deep golden and crisp, 20 to 25 minutes.
  • When rice and sweet potatoes are tender, add chicken and beans to soup and simmer, uncovered, until just heated through, about 5 minutes.
  • Meanwhile, quarter avocados lengthwise and cut into 1/2-inch cubes.
  • Season soup with salt and pepper, then serve with lime wedges, chopped cilantro, avocados, and tortilla strips.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO



Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

3 cups chicken stock
1 pound chicken tenders
1 bay leaf, fresh if available
1 tablespoon extra-virgin olive oil, 1 turn of the pan
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
2 chipotles in adobo, chopped, plus 2 tablespoons sauce
1 (28-ounce) can crushed fire roasted tomatoes
Salt
4 cups lightly crushed corn tortilla chips
2 cups shredded fresh smoked mozzarella or smoked sharp white Cheddar, 3/4 pound
1 lime, cut into wedges
1/2 red onion, chopped
Freshly chopped cilantro leaves, for garnish

Steps:

  • Bring broth to a simmer and add chicken tenders, poach 6 to 7 minutes with a bay leaf.
  • While chicken poaches, heat extra-virgin olive oil in a medium soup pot or deep skillet over medium-high heat. Add bacon and cook until crisp then remove with slotted spoon. Drain off excess fat, leaving 2 to 3 tablespoons in the pan. Add onions and garlic to the skillet and cook 5 minutes then stir in chipotles and tomatoes.
  • Remove chicken from stock, dice and then add to soup. Pass stock through a strainer then add to the soup.
  • Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover liberally with smoked cheese then ladle the hot soup down over the top. Serve with lime, raw onions and cilantro at table to finish the soup.

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