Best Santa Fe Chicken Tortilla Soup Recipes

WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA SOUP

Steps:

• Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
• While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
• Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

SANTA FE-TASTIC CHICKEN TORTILLA SOUP

Steps:

• Heat a grill pan to high and a soup pot to medium high.
• Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes.
• Remove charred skin from the pepper.
• While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock.
• Bring soup to a bubble, reduce heat to medium low.
• Scrape corn off cob and add to soup.
• Chop grilled red pepper and stir into soup.
• Can simmer for about an hour or serve right away. This just gets better with time.
• Add chips to soup in handfuls and stir.
• Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
• Top with any or all of the suggested garnishes. Best with big chunks of avacado.

WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA SOUP

Steps:

• Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream).
• Heat a grill pan to high and a soup pot to medium high. Drizzle oil on corn and place on grill. Add red pepper to grill with corn. Char vegetables 10 minutes, total, turning occasionally. Remove to cool, 5 minutes. Remove charred skin from the pepper.
• While vegetables cook, dice chicken. Add 2 tablespoons oil to hot soup pot. Add chicken to pot. Season with poultry seasoning, cumin, salt and pepper. Lightly brown chicken on each side. Add onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock. Bring soup to a bubble, reduce heat to medium low.
• Scrape corn off cob and add to soup. Chop grilled red pepper and stir into soup. Add chips to soup in handfuls and fold together.
• Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

SANTA FE CHICKEN SOUP

Steps:

• Sprinkle the chicken breasts with salt, pepper and cumin. Grill for 5 minutes each side. Let them rest while you make the rest of the soup.
• Heat your dutch oven over high heat, add 1 tbsp olive oil, add onions, celery and garlic. Allow onions to brown slightly.
• Add chicken stock, tomatoes, corn, black beans and rice. Bring to a gentle boil. Add cumin, coriander and cilantro. Cook until beans and rice are done, approximately 25 minutes.
• Cut chicken breasts into one inch cubes and add to the soup. Allow another 10 to 15 minutes to continue to cook.
• Serve with a dollop of sour cream, some corn chips with guacamole -- for a complete dinner.

SLOW COOKER SANTA FE CHICKEN SOUP

Steps:

• Put the chicken, black beans, cumin, salsa, and cream cheese in the slow cooker.
• Pour the chicken broth over the ingredients. If it doesn't quite cover the chicken mixture, add water until it does.
• Cover and cook on low about 7 hours. Give it a stir or two while it is cooking, just to incorporate the cream cheese.
• Garnish with shredded cheese, sour cream, tortilla chips, green onions, etc.