Rachaelraychickenfajitatortillasoup Recipes

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RACHAEL RAY CHICKEN FAJITA TORTILLA SOUP



Rachael Ray Chicken Fajita Tortilla Soup image

This looks just fantastic on TV that I am saving it here to try in the very near future! I'm guessing on the size of the bag of tortilla chips because it just said "1 bag" in the recipe.

Provided by R.Lynn

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons extra virgin olive oil
1 1/2-2 lbs chicken tenders
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
salt & freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28 ounce) can diced fire-roasted tomatoes
1 quart chicken stock
16 ounces white corn tortilla chips
1 cup shredded monterey jack pepper cheese or 1 cup sharp white cheddar cheese
1 ripe avocado, diced
1 lime, juice of
4 scallions, chopped
fresh cilantro leaves or fresh flat-leaf parsley, chopped

Steps:

  • Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
  • While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

TORTILLA SOUP



Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

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.

CHICKEN FAJITA SOUP



Chicken Fajita Soup image

This recipe is posted by request. The original poster was Angie. I guessed at the amount of onions. I would add 1 small can of roasted chile's.

Provided by Diana Adcock

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

4 chicken breasts
1/2 cup onion, chopped medium
1 teaspoon minced garlic
1 envelope fajita seasoning mix
2 cans chicken broth
1 can cream of chicken soup
1 can Rotel Tomatoes
2 cups milk
1 bag tortilla chips
2 cups shredded cheddar cheese

Steps:

  • In a non stick skillet over medium heat cook together the chicken, onions and garlic.
  • Remove from heat and chop the chicken into bite sized pieces, scrap the onions and garlic into a large saucepan or soup pot.
  • Add the chicken and the envelope of fajita mix.
  • Toss to coat the chicken.
  • Add remaining ingredients and cook on medium for around 40 minutes, stirring often to prevent sticking.
  • Break up tortilla chips into largish pieces to make 2 cups.
  • Place 1/2 cup of chips in each of 4 bowls, and 1/2 cup of cheddar in each of 4 bowls.
  • Ladle on the soup and offer more chips and cheese at the table if you wish.

Nutrition Facts : Calories 1709.5, Fat 91.4, SaturatedFat 26.2, Cholesterol 175.3, Sodium 3145.8, Carbohydrate 154.4, Fiber 11.4, Sugar 4.5, Protein 73.1

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