Best Franks Red Hot Chicken Tortilla Soup Recipes

Franks Red Hot Chicken Tortilla Soup image

Provided by Sarah405

Categories Clear Soup

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon olive oil
1 garlic clove, minced
1 (14 1/2 ounce) can chicken broth
1 (24 ounce) jar mild salsa
3/4 cup water
2 tablespoons Frank's red hot sauce
10 ounces chicken breasts, fully cooked and chopped
1 (8 3/4 ounce) can whole kernel corn, undrained
1 cup tortilla chips, crushed
1/2 cup monterey jack cheese, shredded

Steps:

Heat oil in large sauce pan over medium high heat
cook garlic for about 1 minute or until tender.
add broth, salsa, water , and hot sauce stir in chicken and corn, heat to boiling.
reduce to medium low and cover, let this cook for around five minutes.
Finally stir in tortilla chips and sprinkle cheese on top serve hot.

Nutrition Facts : Calories 302.1, Fat 13.5, SaturatedFat 5.1, Cholesterol 57.9, Sodium 1882.8, Carbohydrate 23.5, Fiber 4, Sugar 7.2, Protein 24.8

Copycat Franks Red Hot Sauce image

Provided by Jessi Leigh

Categories Sauces

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

18 fresh cayenne peppers (ends & stems removed)
1 1/2 cups white vinegar
2 teaspoons garlic, minced
1 teaspoon salt
1 teaspoon garlic powder

Steps:

USING FRESH CAYENNE PEPPERS.
There are two different ways to prepare this sauce. You can use fresh cayenne peppers, or you can use cayenne peppers from your garden that you have canned.
If you're using fresh cayenne peppers, simply remove the ends and measure all of the ingredients into a small saucepan.
Heat over medium heat until boiling.
Reduce the heat slightly, but so the mixture continues to boil.
Simmer about 20-25 minutes.
Remove the mixture from heat, carefully pour it into a blender & puree until thick and smooth.
Transfer the mixture back into the saucepan and simmer another 15 minutes.
USING CANNED CAYENNE PEPPERS.
If you're using canned cayenne peppers, which is what we used in this particular recipe --.
In a blender add 18 peppers, 1 cup of vinegar (we used the juice from our home-canned peppers), garlic, salt, and garlic powder.
Cover and puree until smooth.
Transfer to a saucepan and bring to a boil.
Reduce heat and simmer for 20 minutes.
The sauce is much better if you allow the flavors to marry overnight in the fridge, but if you don't have enough time to let it marinate overnight it will still turn out great wings!