Best Fire Roasted Tortilla Soup Recipes

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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.

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.

CHICKEN TORTILLA SOUP WITH BACON, CHIPOTLE, AND FIRE ROASTED TOMATO



CHICKEN TORTILLA SOUP WITH BACON, CHIPOTLE, AND FIRE ROASTED TOMATO image

Categories     Soup/Stew     Chicken     Dinner

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.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO



CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO image

Yield 4

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.

TORTILLA SOUP WITH FIRE-ROASTED CORN AND CHIPOTLE CREMA



TORTILLA SOUP WITH FIRE-ROASTED CORN AND CHIPOTLE CREMA image

Categories     Soup/Stew     Chicken

Yield 6 servings

Number Of Ingredients 22

1 ear corn, shucked
1 poblano pepper, or 1 pasilla or green bell pepper and 1 jalapeno pepper
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1/2-inch cubes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground coriander
1 cup chopped onions
2 teaspoons chopped garlic
1 tablespoon tomato paste
6 cups chicken stock
1/4 cup chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 cups vegetable oil, for frying
6 stale corn tortillas, cut into 1/4-inch-thick strips
1 teaspoon Essence, recipe follows
1 avocado, peeled, seeded, and chopped, for garnish
Chipotle Crema, accompaniment, recipe follows
Chipotle Crema:
1/2 cup sour cream
1 teaspoon chopped chipotle peppers in adobo sauce
1/8 teaspoon salt

Steps:

  • Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. Use the same technique with the poblano pepper, being sure to char the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel off the charred skin. Discard the seeds and stem end, and set the pepper aside. In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions and garlic and cook, stirring, for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil then reduce to a simmer. Simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from the heat. Cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with some of the diced avocado, reserved charred corn, fried tortilla strips, and Chipotle Crema. Chipotle Crema: Place all the ingredients in a bowl and stir to combine. Serve with the soup.

FIRE ROASTED CHICKEN TORTILLA SOUP



FIRE ROASTED CHICKEN TORTILLA SOUP image

Categories     Soup/Stew     Chicken     Stew     Quick & Easy

Yield 10 to 12 Bowls

Number Of Ingredients 13

1 Rotisserie Chicken (around 5 or 6 cups of chicken)
2 Cups fire roasted corn (I use Trader Joes)
1 Medium onion, chopped
1 Bay leaf
3-4 Cloves garlic, pealed
2-3 Jalapenos rough chopped (I remove seeds)
12 Cups chicken broth
2 16 oz Cans fire roasted (this is critical) tomatoes
6 Limes (4 for juice 2 for garnish)
4 Tablespoons olive oil
Chipotle powder to taste (I start with just a pinch)
Sea salt and ground black pepper to taste
1 Bag of Donkey Chips (or your favorite tortilla chip)

Steps:

  • In a large stock pot, saute onion in oil and a dash of chipotle powder, a dash of sea salt and dash of ground black pepper until translucent. Add tomatoes, garlic, broth, jalapenos, bay leaf, 1/4 teaspoon sea salt, 1/8 teaspoon ground black pepper and the juice of 4 limes and the zest of 2 limes. Simmer until jalapenos and garlic are soft. Remove bay leaf. Blend with a submersion blender until smooth. Add corn. Remove the chicken from the bones,shred/dice and add. Serve with tortilla chips (I use Donkey Chips, they stand up to the soup). Use shredded cheese, cilantro, avocado/guac, sour cream, and/or black beans for garnish.

FIRE ROASTED TORTILLA SOUP



Fire Roasted Tortilla Soup image

Make and share this Fire Roasted Tortilla Soup recipe from Food.com.

Provided by CyndiCB

Categories     Chicken Breast

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans low sodium chicken broth
1 (15 ounce) can fire-roasted tomatoes, diced
2 (4 ounce) cans green chilies, chopped
1 (1 1/2 ounce) package taco seasoning
1 (8 ounce) can tomato sauce
1 medium onion, chopped
1 lb chicken breast
1 tablespoon dried cilantro

Steps:

  • Add all ingredients to crockpot. Cook for 6 hours on low. Shredded cooked chicken with a fork and add back to crockpot and serve.
  • Add cheese, sour cream, tortilla strips, or avocado to soup if desired.

Nutrition Facts : Calories 210.8, Fat 8.1, SaturatedFat 2.3, Cholesterol 48.4, Sodium 967, Carbohydrate 16.1, Fiber 3.5, Sugar 7.6, Protein 20.7

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