JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP RECIPE - (4.6/5)
Provided by á-382
Number Of Ingredients 25
Steps:
- In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes. Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal). Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil. Reduce heat, and add seasonings, beans, tomato sauce, and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes
JOHNNY JALAPENO'S CHICKEN TORTILLA SOUP
JJ's fiery hot soup, made fresh and ready in minutes. Johnny has been known to add leftover rice to the soup also. ;)
Provided by 2Bleu
Categories Mexican
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- In dutch oven, heat the oil over medium heat. Add the onions, garlic, and cubed chicken, cooking for 3-5 minutes.
- Add cilantro and tortillas and cook for another 2-3 minutes, stirring occasionally. (the tortillas will break up and dissolve, this is normal).
- Add the chicken stock, rotel tomatoes, chipolte peppers with sauce, chopped jalapenos, and bay leaf and bring to a boil.
- Reduce heat, and add seasonings, beans and corn (and rice if using). Let simmer for 10 minutes. Remove bay leaf and serve with garnishes.
Nutrition Facts : Calories 639, Fat 32.8, SaturatedFat 11.7, Cholesterol 86.3, Sodium 1430.2, Carbohydrate 54.5, Fiber 10.6, Sugar 6.5, Protein 36.7
SUNNY'S EASY CHICKEN TORTILLA SOUP
Provided by Sunny Anderson
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the tortilla strips: Heat the oil in a medium Dutch oven over medium-high heat. When the oil begins to shimmer, add the tortilla strips and cook, stirring, until they are crispy, about 3 minutes. Transfer to a paper towel-lined plate and sprinkle lightly with salt. Set aside.
- For the soup: In the same pot, add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes. Add the stock and diced tomatoes and green chiles. Bring to a simmer. Add the chicken and simmer until the chicken is warmed through.
- For serving: Serve in bowls with a pile of the fried tortilla strips and some yogurt and hot sauce, if desired, on the side.
SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP
Pick a rotisserie chicken that has been rubbed in barbecue spices or other aromatics to add extra flavor to this easy soup.
Provided by norasingley
Categories < 30 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
- Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.
Nutrition Facts : Calories 1038.5, Fat 69.4, SaturatedFat 22.2, Cholesterol 261.5, Sodium 436.9, Carbohydrate 31.2, Fiber 8, Sugar 4.2, Protein 73.7
JOHNNY JALAPENO'S CHICKEN ENCHILADAS WITH CILANTRO
Sittin around the campfire one night, RickyMac of the McDaniel gang told us a story of how one day Johnny went down to the swimmin hole and was having fun all day swingin from the rope tree into the water, cowboy boots and all!. Well, that last dip he come up from the water with the strangest look on his face. He yelled "There's a snake in my boot!" He jumped outta them boots and took off runnin like a chicken. He run so fast, he run right through a field of cilantro. When he came into a clearing, feeling safe at last, he stopped, looked down at his feet, and said "Look!, I got Cilan-toes! Hence: This Chicken with Cilan-toes recipe was born!
Provided by 2Bleu
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
- FILLING: Heat butter and oil in a saucepan over medium heat. Add chicken, garlic, jalapenos, and green onion. Sprinkle with cumin, and cook, stirring occasionally, for 3-4 minutes until heated thru.
- Add the cream cheese, stirring to incorporate until melted. Stir in sour cream, season with salt and pepper. Remove from heat.
- ENCHILADAS: To each tortilla, place some of the chicken mixture, then sprinkle with some Mexican cheese blend (about 2 Tbsp inside each enchilada). Roll up and place seam side down into the baking dish. Repeat with remaining tortillas.
- To the skillet the chicken mixture was in (no need to wash the pan first), combine the enchilada sauce, picante sauce, and heavy cream. Bring to a simmer then pour over top of the enchiladas. Sprinkle with cilantro followed with remaining shredded cheese. Bake for 40 minutes until heated thru.
- Let rest 5-10 minutes to set. Serve with a dollop of additional sour cream if desired.
Nutrition Facts : Calories 862.7, Fat 47.5, SaturatedFat 24.1, Cholesterol 151.8, Sodium 2144.2, Carbohydrate 72, Fiber 5.7, Sugar 11.5, Protein 37
JOHNNY JALAPENO'S PINEAPPLE, CRANBERRY, AND JALAPENO CHUTNEY
Simple to make, difficult to share, and even harder to put down. Excellent on baked ham. Being out on the prairie with a wagon full of canned goods, Johnny whips this up in no time. Look for more Johnny Jalapeno recipes here on Recipezaar!
Provided by 2Bleu
Categories Chutneys
Time 13m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Stir together pineapple, cranberry sauce, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil.
- Reduce to low heat and simmer about 5 minutes till thickened.
- Remove from heat and stir in jalapenos and shallot. Cover and chill until ready to serve.
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