Jane Foxs Famous Tortilla Soup Recipes

JANE FOXS FAMOUS TORTILLA SOUP RECIPE - (4.6/5)

Jane Foxs Famous Tortilla Soup Recipe - (4.6/5) image

Provided by á-81356

Number Of Ingredients 18

Ingredients

12 corn tortillas, 6 sliced lengthwise into 1-inch-wide strips and 6 cut into 1 1/2 squares
Vegetable cooking spray
Salt and pepper
1/4 corn oil
1 large yellow onion, chopped
2 - 3 cloves garlic, chopped
A handful cilantro leaves, coarsely chopped.
2 bay leaves
2 tablespoons mild to medium chili powder, such as Gephardt's or ground ancho chile powder
1 tablespoon ground cumin
6 cups chicken stock
1 (15 ounce) can tomatoes with green chiles, diced
2 rotisserie chicken breasts, skin and bones discarded, meat shredded or diceed
2 avocados
2 limes, cut into wedges
1 small red onion, finely chopped
2 large jalapeno chile peppers, seeded and chopped
Crumbled queso fresco and sour cream, for topping

Steps:

Preheat the oven to 375 degrees fahrenheit. Arrange the tortilla strips on a baking sheet in a single layer; spray with cooking spray. Bake until deep golden, about 15 minutes. Season with salt. Meanwhile, in a soup pot or dutch oven, heat 3 tablespoons oil over medium heat. Add the tortilla squares and cook, stirring, until browned, 2 to 3 minutes. Add the remaining 1 tablespoon. oil, the yellow onion, garlic, cilantro, bay leaves, chili powder and cumin; season with salt and pepper. Cook, stirring, until the spices are toasted and the onion is softened, 7 to 8 minutes. Add the stock and tomatoes and bring to a boil. Add the chicken and lower the heat to a simmer until ready to serve. Peel, seed and dice the avocados. Place some at the bottom of each soup bowl and douse with a healthy squeeze of lime juice. Pour the soup into the bowls. At the table, top with the red onion, baked tortilla strips, jalapenos, queso fresco and sour cream. Serve with the remaining lime wedges.

TORTILLA SOUP

Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Ingredients

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Steps:

Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. 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 the chicken. Add zucchini, onions, 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.

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Preheat the oven to 375 degrees . Arrange the tortilla strips on a baking sheet in a single layer; spray with cooking spray. Bake until deep golden, about 15 minutes. Season with salt.
Meanwhile, in a soup pot or dutch oven, heat 3 tbsp. oil over medium heat. Add the tortilla squares and cook, stirring, until browned, 2 to 3 minutes. Add the remaining 1 tbsp. oil, the yellow onion, garlic, cilantro, bay leaves, chili powder and cumin; season with salt and pepper. Cook, stirring, until the spices are toasted and the onion is softened, 7 to 8 minutes. Add the stock and tomatoes and bring to a boil. Add the chicken and lower the heat to a simmer until ready to serve.
Peel, seed and dice the avocados. Place some at the bottom of each soup bowl and douse with a healthy squeeze of lime juice. Pour the soup into the bowls. At the table, top with the red onion, baked tortilla strips, jalapenos, queso fresco and sour cream. Serve with the remaining lime wedges.

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