Chipotle Chicken Tortilla Soup Recipes

CHIPOTLE CHICKEN TORTILLA SOUP

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.

CHICKEN TORTILLA SOUP WITH CHIPOTLE PEPPERS

Steps:

• Blend until smooth: Can tomatoes with juice, onion, garlic, cilantro, and sugar. Put into a pot along with broth, chicken, and chipotle peppers, and it's juice. Bring to a boil. Cover and simmer for 20 - 25 minutes. In a bowl, put tortilla chips, cheese, avocado, and some sour cream. Top with soup and serve.

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

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-CHIPOTLE SOUP

Steps:

• Heat the vegetable oil in a medium saucepan over medium heat. Add the red onion and garlic and cook, stirring occasionally, until the onion is soft, about 4 minutes. Add the chipotles, tomatoes and chicken broth and bring to a simmer over medium-high heat. Add the crushed chips and tequila; reduce the heat and simmer 10 minutes.
• Transfer the soup to a blender and puree until smooth. Season with salt. Pour into small bowls (or shot glasses); top each with sour cream, cilantro and a whole chip.

SPICY CHICKEN TORTILLA SOUP

Steps:

• Cook bacon in a large skillet over medium heat until crispy, about 5 minutes. Drain on a paper towel, reserving 1 tablespoon grease in the skillet. Add onion and garlic to the skillet; cook and stir until onion are translucent, about 5 minutes.
• Combine chicken broth and chicken breasts in a large pot; bring to a boil. Cook until chicken breasts are no longer pink in the center, about 15 minutes. Remove chicken breasts from broth; cool until easily handled.
• Stir bacon, onion, garlic, diced tomatoes and green chile peppers, and tomato sauce into the chicken broth. Add corn, chipotle peppers, salt, pepper, cumin, and cilantro.
• Preheat oven to 350 degrees F (175 degrees C). Place tortilla strips on a baking sheet.
• Tear chicken breasts into small strips; add to the broth mixture. Cook and stir until soup flavors combine, about 20 minutes.
• Bake tortilla strips in the preheated oven until slightly crisp, about 5 minutes.
• Ladle soup into serving bowls. Top with sour cream; garnish with tortilla strips and Cheddar cheese.

CHIPOTLE CHICKEN SOUP

Steps:

• Heat the olive oil in a large saucepan over medium heat. Stir in the chicken cubes, and cook until the chicken is no longer pink in the center, about 5 minutes. Stir in the onion and cook for 4 minutes. Add the garlic, and cook for 1 minute more. Stir in the chicken bouillon, adobo sauce, sugar, tomatoes, corn, black beans and water. Pour in additional water if desired to reach your desired consistency. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in the cilantro before serving.

CHIPOTLE CHICKEN TORTILLA SOUP

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.

HEARTY CHICKEN TORTILLA SOUP RECIPE BY TASTY

Steps:

• Add the onion, garlic, jalapeño, chipotle peppers, cilantro, and tomatoes to a food processor. Puree until well combined, with no large pieces remaining, about 2 minutes. Set aside.
• Season the chicken thighs on both sides with salt and the oregano.
• In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken thighs for 4-5 minutes on each side, until golden brown. Transfer to a cutting board. Shred the chicken using 2 forks. Set aside.
• Add the remaining tablespoon of olive oil to the same pot if it appears dry. Pour the reserved puree into the pot. Cook over medium-high heat for 10 minutes, until the liquid has started to evaporate. Reduce the heat to medium and continue cooking until nearly all the moisture has been cooked out and the puree has reduced to a dark paste, stirring occasionally to prevent burning, about 20 minutes.
• Pour in the chicken stock and stir, scraping the bottom of the pan to incorporate any browned bits. Increase the heat to medium-high. Stir in the shredded chicken and bring to a simmer.
• Once the stock is simmering, stir in the hominy and bell pepper. Reduce the heat to medium and simmer for 5-10 minutes to allow the flavors to meld. Add the lime juice and season with salt to taste.
• Serve the soup hot, with onion, cilantro, avocado, cotija cheese, tortilla strips, and lime wedges alongside for topping.
• Enjoy!

RACHAEL RAY - CHICKEN TORTILLA SOUP WITH CHIPOTLE

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.

HEARTY CHIPOTLE CHICKEN SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, beans, tomatoes, corn, chipotle peppers, adobo sauce, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes., Stir in chicken; heat through. Garnish with sour cream; sprinkle with cilantro.