Chicken Tortilla Soup Danny Boome Rescue Chef Recipes

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CHICKEN TORTILLA SOUP (DANNY BOOME--RESCUE CHEF)



Chicken Tortilla Soup (Danny Boome--Rescue Chef) image

This is really good, and if you use a rotisserie chicken from the supermarket deli it's much quicker. I doubled the beans but will post the recipe as listed. Recipe courtesy of Danny Boome of Rescue Chef and the episode Sunday Soup for Supper

Provided by AmyZoe

Categories     Low Cholesterol

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low sodium chicken broth
14 1/2 ounces fire-roasted diced tomatoes
14 1/2 ounces black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
salt, to taste
pepper, to taste
1 cup roughly chopped fresh cilantro leaves
8 inches flour tortillas, grilled, cut into thin strips
1 avocado, pitted and sliced
1 cup shredded monterey jack cheese

Steps:

  • In a large saucepan heat the vegetable oil.
  • Add the onions and cook for 2 minutes.
  • Once the onions have softened add the garlic and jalapenos and cook for another minute.
  • Pour the chicken broth, tomatoes, and beans into the pot and bring to a boil.
  • Once at a boil, lower heat to simmer and add chicken breasts.
  • Cook the chicken for 20 to 25 minutes.
  • Once the chicken is cooked, remove it from the pot.
  • When cool enough to handle shred it and set aside.
  • Add lime juice and fresh cilantro to the pot.
  • In a serving bowl add a mound of shredded chicken.
  • Ladle soup over chicken and top with a lime wedge, grilled avocado strips, avocado slices, and cheese.

Nutrition Facts : Calories 676.9, Fat 36.8, SaturatedFat 11.3, Cholesterol 94.7, Sodium 430.5, Carbohydrate 44.7, Fiber 13.1, Sugar 5.6, Protein 47.3

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Simmer a recipe for spicy Chicken Tortilla Soup from Food Network that's loaded with fire-roasted tomatoes, black beans, jalapenos and more.

Provided by Danny Boome

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
One 14.5-ounce can fire-roasted diced tomatoes
One 14.5-ounce can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
One 8-inch flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Steps:

  • In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute.
  • Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
  • Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
  • Add lime juice and fresh cilantro to the pot.
  • In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Ree Drummond : Food Network

Time 1h30m

Yield 8 servings

Number Of Ingredients 22

1 1/2 teaspoons ground cumin
About 1 1/4 teaspoons chilli powder
1/2 teaspoon garlic powder
1/2 teaspoon salt, plus more to taste
2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 cup diced onion
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
3 cloves garlic, minced
One 10-ounce can diced tomatoes and green chiles, such as Rotel
4 cups low-sodium chicken broth
4 cups hot water
3 tablespoons tomato paste
Two 15-ounce cans black beans, drained
3 tablespoons cornmeal
5 small corn tortillas
Diced avocado
Diced red onion
Sour cream
Chopped fresh cilantro
Other suggested toppings: Grated Monterey Jack cheese, pico de gallo

Steps:

  • Preheat the oven to 375 degrees F.
  • Start by mixing together the cumin, 1 teaspoon of the chilli powder, the garlic powder and salt. Drizzle the chicken breasts with 1 tablespoon of the olive oil. Then sprinkle with 1 teaspoon of the spice mixture. Set the rest of the spice mixture aside. Bake until the chicken is cooked all the way through, 15 to 20 minutes. Remove it from the oven. Cut the chicken into cubes and set aside.
  • Next, heat the remaining 1 tablespoon olive oil in a large pot over medium-high heat. Throw in the onions, green and red bell peppers and garlic. Throw in a tablespoon of the spice mixture used to season the chicken. Add a little extra chilli powder (about 1/4 teaspoon) for heat. Stir to cook the vegetables until they begin to turn golden brown, about 5 minutes. Add the cubed chicken and diced tomatoes, juice and all. Add the chicken broth, hot water and tomato paste. Stir to combine and bring the mixture to a boil. Reduce the heat to low. Add the drained black beans. Next, mix together the cornmeal with 1/2 cup water. Add the mixture to the pot, and then simmer the soup for 10 to 15 minutes. Give it a taste and add salt or seasonings as needed; be sure to not under salt it!
  • Cut the tortillas into uniform 2- to 3-inch strips. Stir most of them into the soup just before serving. This is what makes tortilla soup tortilla soup! Turn off the heat and get ready to serve it up. Ladle the soup into a bowl, then add avocado, red onion, sour cream, cilantro and extra tortilla strips to the top. The more toppings on tortilla soup, the merrier.

DANNY'S CHICKEN TORTILLA SOUP



Danny's Chicken Tortilla Soup image

This recipe came from my buddy Danny at work. He brought it for one of our luncheons here and everyone loved it including me. If you read this, Danny. Thank you for the great recipe!

Provided by Gingerbear

Categories     One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

1/2 cup real butter
1 cup finely chopped onion
4 cans cooked chicken (white)
1 package mild taco seasoning
1 package hidden valley ranch dressing mix (original flavor)
2 cans chopped green chilies
1 (24 ounce) can crushed tomatoes
3 cans great great northern beans, drained
2 cans rotel diced tomatoes with green chilies
2 tablespoons poultry seasoning
2 tablespoons cumin
salt and pepper

Steps:

  • In a large dutch oven, saute butter and onions.
  • Add remaining ingredients, including 1 (24 oz.) can of water.
  • Bring to a boil, reduce heat to low and let simmer-- the longer, the better in order to let the flavors combine.
  • Serve with sour cream, grated cheese, chips, cracker or cornbread.

CHICKEN TORTILLA SOUP II



Chicken Tortilla Soup II image

Easy to make ahead and makes great leftovers too!

Provided by Trey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
½ cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

Steps:

  • In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
  • Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 24.4 g, Cholesterol 68.8 mg, Fat 22.3 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 3.9 g, Sodium 796.3 mg, Sugar 4.6 g

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Caroline Rose Hunt, creator of Rosewood Hotels and The Mansion on Turtle Creek in Dallas, enjoyed this soup at the venerable Argyle Club in San Antonio and suggested it's adaption for the menu of The Mansion on Turtle Creek.This hearty soup, which is suitable on warm spring days as well as cold winter night, has been on the menu since The Mansion on Turtle Creek opened. When Tortilla Soup is ordered, it is brought to the table in a tureen for individual service by the waiter, who garnishes each bowl according to the customer's wishes. I printed this off the web site for The Mansion on Turtle Creek several years ago and it's been a favorite ever since!

Provided by Leslie in Texas

Categories     Mexican

Time 3h30m

Yield 8-10 serving(s)

Number Of Ingredients 26

3 tablespoons corn oil
salt
cayenne pepper
4 corn tortillas, coarsely chopped
1 cooked chicken breast, cut into strips
6 garlic cloves, minced
1 avocado, peeled, seeded and cubed
1 tablespoon fresh epazote, chopped (or 1 T. fresh cilantro, chopped)
1 cup cheddar cheese, shredded
1 cup fresh onion, pure'ed
3 corn tortillas, cut into thin strips and fried crisp
2 cups fresh tomatoes, pureed
1 tablespoon ground cumin
2 teaspoons chili powder
2 bay leaves
4 tablespoons canned tomatoes, pure'e
1 chicken carcass
3 sprigs fresh parsley
2 tablespoons corn oil
1 small bay leaf
1 cup onion, coarsely chopped
1 tablespoon peppercorn
3/4 cup carrot, peeled and coarsely chopped
3/4 cup celery, coarsely chopped
3 sprigs fresh thyme
5 cups water (to cover)

Steps:

  • For Stock.
  • Chop carcass into pieces.
  • In a large saucepan heat 1 tablespoon oil over medium heat.
  • Add carcass and cook, stirring often, until well browned. ( I like to use the carcass of a roasted chicken, which I keep in my freezer for making stocks and soups)).
  • Add remaining oil with onions,carrots and celery.
  • Cook, stirring frequently, until vegetables are golden brown; pour off oil.
  • Add thyme,parsley,bay leaf and peppercorns.
  • Stir to blend and add water to cover.
  • Bring to a boil, reduce heat, and simmer about 1 1/2 to 2 hours, skimming surface as necessary, until reduced to 4 cups.
  • Line a bowl with an extra fine sieve(preferably a chinois) and pour in mixture, pushing solids with a wooden spoon to extract as much liquid as possible.( A sieve lined with cheesecloth works great!).
  • Discard solids and skim off surface fat.
  • Refrigerate, tightly sealed, for no more than 2 days, or freeze in small batches for easy use for up to 3 months.
  • For Soup.
  • Heat oil in a large saucepan over medium heat.
  • Saute tortillas with garlic and epazote (or cilantro) over medium heat until tortillas are soft.
  • Add onion and fresh tomato puree and bring to a boil.
  • Add cumin,chili powder,bay leaves,canned tomato pure'e and chicken stock.
  • Bring to a boil again, then reduce heat to simmer.
  • Add salt and cayenne pepper to taste and cook,stirring frequently, for 30 minutes.
  • Skim fat from surface, if necessary.
  • Strain and pour into warm soup bowls.
  • Garnish each bowl with an equal portion of chicken breast,avocado shredded cheese, and crisp tortilla strips.
  • Serve immediately.
  • Soup may be prepared 1 day ahead and gently reheated before serving.

Nutrition Facts : Calories 267.9, Fat 13.7, SaturatedFat 4.4, Cholesterol 25.1, Sodium 157.5, Carbohydrate 29.6, Fiber 8.8, Sugar 4.3, Protein 11.6

CHICKEN TORTILLA SOUP I



Chicken Tortilla Soup I image

This chicken tortilla soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!

Provided by Star Pooley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 18

1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dried oregano
1 (28 ounce) can crushed tomatoes
1 (10.5 ounce) can condensed chicken broth
1 ¼ cups water
1 cup whole corn kernels, cooked
1 cup white hominy
1 (4 ounce) can chopped green chile peppers
1 (15 ounce) can black beans, rinsed and drained
¼ cup chopped fresh cilantro
2 boneless chicken breast halves, cooked and cut into bite-sized pieces
crushed tortilla chips
sliced avocado
shredded Monterey Jack cheese
chopped green onions

Steps:

  • In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
  • Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  • Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Facts : Calories 376.7 calories, Carbohydrate 30.9 g, Cholesterol 46.1 mg, Fat 19.1 g, Fiber 8.7 g, Protein 23.1 g, SaturatedFat 7.2 g, Sodium 943.2 mg, Sugar 2.7 g

HOMEMADE CHICKEN TORTILLA SOUP



Homemade Chicken Tortilla Soup image

Bring a bit of the Southwest to your table with this homemade chicken tortilla soup. Loaded with tender chicken, diced tomatoes, and plenty of seasonings, it's sure to be requested again and again. Serve with tortilla chips if desired.

Provided by ladyw4kids

Categories     Tortilla Soup

Time 20m

Yield 6

Number Of Ingredients 9

1 cup chopped onion
3 cups chicken broth
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 envelope taco seasoning
1 ½ pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
¼ cup cold water
¼ cup shredded Mexican cheese blend
1 tablespoon chopped fresh cilantro

Steps:

  • Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan; bring to a boil over medium heat. Stir in chicken; reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth; gradually stir into soup.
  • Bring soup to a boil over medium-high heat; cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.

Nutrition Facts : Calories 194.7 calories, Carbohydrate 12 g, Cholesterol 66.4 mg, Fat 4.4 g, Fiber 1.2 g, Protein 24.6 g, SaturatedFat 1.9 g, Sodium 1269.3 mg, Sugar 2.6 g

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