Pamperedchefchickentortillasoup Recipes

CHICKEN TORTILLA SOUP I

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.

ITALIAN CHICKEN PASTA TOSS (PAMPERED CHEF) RECIPE - (3.9/5)

Steps:

• Cook pasta according to package directions in (4-qt./3.8-L) Casserole; drain and keep warm. Meanwhile, dice tomatoes using Santoku Knife and chop onion with Food Chopper. Slice zucchini into 1/2-inch-thick (1-cm) pieces with Crinkle Cutter. Cut bell pepper into thin strips and chicken crosswise into 1/2-in. (1-cm) strips using Utility Knife. Heat oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Press garlic into Skillet using Garlic Press. Add chicken. Cook and stir 4-5 minutes or until chicken is no longer pink. Add onion, zucchini, bell pepper, peas, seasoning mix and salt; cook 2 minutes. Add tomatoes and cook 1-2 minutes, stirring gently until heated through. Remove Skillet from heat and stir in pasta. Serve with Parmesan cheese, if desired. Yield: 6 servings Nutrients per serving: Calories 190, Total Fat 2.5 g, Saturated Fat 0 g, Cholesterol 20 mg, Carbohydrate 27 g, Protein 14 g, Sodium 430 mg, Fiber 3 g

PAMPERED CHEF CHICKEN TORTILLA SOUP

Steps:

• Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
• Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
• Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

CHICKEN TORTILLA CASSEROLE

Steps:

• Remove stem and seeds from poblano pepper using Utility Knife; slice into thin strips. Arrange poblano strips evenly over bottom of Deep Dish Baker. Thinly slice chicken using Utility Knife. Combine chicken, seasoning mix and salt in Classic Batter Bowl. Arrange chicken over poblano strips. Cover baker with 15-in. square of Parchment Paper, tucking corners of paper under baker. Microwave on HIGH 4 minutes; stir using Mix 'N Scraper® to separate chicken strips. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.Drain and rinse black beans using small Stainless Mesh Colander. Stir beans and salsa into chicken mixture. Gently stir in tortilla chips with Small Mix 'N Scraper®. Grate cheese over baker using Rotary Grater. Microwave, uncovered, on HIGH 2-3 minutes or until cheese is melted. If desired, snip cilantro using Professional Shears; sprinkle over casserole.

QUICK COOKER CHICKEN TORTILLA SOUP

Steps:

• Cut the onion into chunks and place them into the Manual Food Processor; process until coarsely chopped. Cut the top off the bell pepper and remove the seeds and veins with the Scoop Loop®. Cut the bell pepper into strips with the Quick Slice.Set the Quick Cooker to the SEAR setting and press START. Heat the oil in the inner pot for 3 minutes. Add the onion, bell pepper, and garlic pressed with the Garlic Press. Cook uncovered for 3-5 minutes, stirring occasionally.* Press CANCEL.Add the chicken, corn, seasoning, salt, tomatoes, and black beans. Lock the lid and select the CUSTOM setting. Adjust the time to 10 minutes. Press START. When the timer is up, press CANCEL. Press the steam-release button to manually release the pressure.Meanwhile, spiralize the zucchini with the ribbon blade of the Veggie Spiralizer. Trim the noodles with the Kitchen Shears.Remove the chicken from the inner pot* and chop using the Salad Chopper. Select the SEAR setting and press START. Add the zucchini and broth and simmer for 10 minutes. Return the chicken to the pot and serve.

QUICK TORTILLA SOUP-PAMPERED CHEF

Steps:

• In large pot, cook onion, jalapeno, taco seasoning & garlic over med. heat 2-3 minutes or until crisp-tender.
• Add chicken broth, salsa & lime juice. Cover & bring to a boil; reduce heat to a simmer. Stir in chicken and cilantro.
• Ladle into bowls & top with your choice of additional toppings which could include: broken tortilla chips, diced avocado, sour cream, diced tomato.

CHEESY CHICKEN TORTILLA SOUP

Steps:

• In a large Dutch oven over medium heat, cook the onion, carrot and celery in the 2 tablespoons olive oil, stirring occasionally, for 3 to 5 minutes, or until soft.
• Add the garlic, chile powder, oregano, cumin and black pepper. Stir for 3 to 4 minutes, being careful not to burn the dry ingredients. Add more oil if needed.
• Add the chicken stock and salt, bring to a boil, then reduce the heat to a low simmer and cook for about 5 minutes.
• Toast the 2 tortillas over a burner flame until slightly charred. Tear into pieces and place in a blender jar, then ladle in about 1 1/2 cups (355 ml) of the hot soup from the pot. Carefully blend until smooth and return to the soup pot. (See Cook's Note.)
• Add the roasted chicken to the soup and let simmer for 5 more minutes.
• Just before serving, add the lime juice and cilantro. Taste and adjust the seasoning. Serve topped with lots of chopped avocado, shredded cheese, fried tortilla strips and lime wedges.

HOMEMADE CHICKEN TORTILLA SOUP

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.

CHICKEN TORTELLINI SOUP

Steps:

• In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 minutes. , Add the remaining ingredients; cook 10-15 minutes longer or until chicken is no longer pink and vegetables are tender.