Rachael Rays Cheddar Soup With Crispy Tortilla Crunch Recipes

CHEDDAR SOUP WITH CRISPY TORTILLA CRUNCH

Steps:

• In a medium soup pot, melt butter. Add onions and cook 5 minutes. Add the garlic and peppers and cook 2 to 3 minutes more. Add flour and cook 1 minute. Whisk in stock slowly and stir in cream. Bring soup to a bubble and reduce heat to simmer. Stir in cheese and season the soup with salt, pepper, chili powder and cumin. Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.

WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA SOUP

Steps:

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

TORTILLA SOUP

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.

BROKEN SPAGHETTI SOUP WITH ESCAROLE

Steps:

• In a medium soup pot, melt the butter over medium heat. When it foams, add the pasta and cook until nutty, fragrant and deep golden brown. Transfer to a container to cool completely then cover and reserve.
• To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle. Season with some salt and pepper, and then sweat the vegetables until tender.
• Wilt the escarole into the onions and garlic and add some nutmeg. Add the stock and 2 cups water.
• Cool the soup and store for a make-ahead meal. Reheat to a low boil, add the toasted pasta and cook to al dente. Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese.

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.

RACHAEL RAY'S CHEDDAR SOUP WITH CRISPY TORTILLA CRUNCH

Steps:

• In a medium soup pot, melt butter.
• Add onions and cook 5 minutes.
• Add the garlic and peppers and cook 2 to 3 minutes more.
• Add flour and cook 1 minute.
• Whisk in stock slowly and stir in cream.
• Bring soup to a bubble and reduce heat to simmer.
• Stir in cheese and season the soup with salt, pepper, chili powder and cumin.
• Let soup reduce 10 to 15 minutes over low heat then serve with crushed chips and dollops of salsa.