Spicy Southwestern Chicken Soup Recipe Recipe 435

SOUTHWEST CHICKEN SOUP

Steps:

• Heat oil to medium in large soup pot.
• Brown meat, onion, garlic and spices.
• Add all canned ingredients and bring to low boil.
• Reduce heat and simmer 15 minutes.
• Bake Tortillas at 450 degrees on baking sheet for 5 minutes - watch carefully so as not to burn.
• Place a pile of chips in soup bowl. Ladle in soup, top with sour cream and cheese.

SPICY SOUTHWESTERN CHICKEN SOUP RECIPE RECIPE - (4.3/5)

Steps:

• 1. Saute Celery, Onion and Carrots in 1 tablespoon of oil in a large saucepan until soft 2. Add the remaining ingredients EXCEPT the Cream and Cilantro 3. Bring the Soup to a boil stirring constantly then reduce heat to low 4. Now add the Cream and Cilantro and simmer the Soup for about 15 minutes, stirring often Serve this soup with tortilla chips or a rustic bread and you have a great meal! Recipe by: Hot Dish Homemaker

MIKE'S SPICY SOUTHWEST CHICKEN SOUP

Steps:

• In a saute pan over medium heat, warm 1 tablespoon of olive oil. Add yellow onion, garlic, and cilantro. Saute to a golden brown. In a food processor, combine the sauteed mixture and the Roma tomatoes and process until smooth.
• In the same saute pan, over medium heat, warm 1 tablespoon of olive oil. Add tomato mixture, cumin, and lime juice. Cook until thickened and darkened for 5 to 6 minutes, stirring frequently or as necessary to avoid scorching. Transfer mixture to a large saucepan.
• Over medium-low heat, add chicken stock and acho chile to saucepan. Simmer uncovered, stirring occasionally, until mixture is moderately thickened (approximately 30 minutes.) You may season, to taste, with salt and black pepper when this process is complete.
• While soup is cooking, cut tortillas into thin strips. In a frying pan over medium-high heat, heat the vegetable oil. Drop tortilla strips in hot oil. Turn with tongs until crisp and brown, approximately 3 minutes. Using a slotted spoon, transfer to paper towels to drain. Place aside.
• Preheat the oven to 350 degrees F.
• Coat chicken breasts with Southwest seasoning mixture. Place on a sheet pan and bake until internal temperature is 145 degrees F. Remove from oven. Set chicken aside to rest. Chop into bite-sized pieces, preserving coating as much as possible.
• Place desired amount of fried tortilla strips in bowl, top with prepared baked chicken pieces. Ladle soup over top. Garnish with shredded cheese, tomato, avocado, and green onions. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

HOW TO MAKE OUR BEST CHICKEN TORTILLA SOUP RECIPE

Steps:

• Put ancho chiles into a bowl and cover with boiling water, let set for 30 minutes. Remove stems and seeds and chop.
• Meanwhile, place chicken breasts in water over medium-high heat and boil until done, remove and shred with two forks
• Heat oil in a dutch oven, add onions, jalapenos, ancho chiles and cook until soft. Add garlic and cook for 1 minute.
• Add tomatoes, tomato paste and chicken broth and heat
• Add cumin and chicken broth base, and salt and bring to boil
• Add shredded chicken and hominy and allow to simmer on low for 30 minutes, add cilantro
• Meanwhile, cut tortillas into strips using a sharp pizza cutter
• Heat oven to 400 degrees. Place tortilla strips on baking sheet and spray with cooking spray. Bake until just brown and crisp approximately 5-6 minutes
• Serve soup topped with strips of tortillas, feta cheese and Mexican oregano or more cilantro to taste

SPICY SOUTHWEST POTATO SOUP

Steps:

• Melt butter or margarine on medium heat in a large pot .
• Add potatoes and stir until the potatoes are cooked.
• Sprinkle flour over potatoes. Stir for 2 minutes.
• Gradually add chicken stock, stirring until smooth. Return to heat and stir until slightly thickened.
• Add cheese. Continue cooking on medium heat until the soup is hot.
• Taste soup, adding salt or pepper as needed.

SPICY SOUTHWEST CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken breasts and water to a boil in a large skillet; cook over medium heat until chicken juices run clear and meat is no longer pink inside, about 10 minutes. Transfer chicken breasts to a large plate, reserving pan juices in skillet, and shred chicken with 2 forks.
• Cook onion and red bell pepper in reserved drippings over medium heat until onion is translucent, 5 to 8 minutes. Return shredded chicken to skillet. Stir black beans, corn, picante sauce, chopped green chiles, chili powder, and cumin into chicken mixture until thoroughly combined. Bring mixture to a simmer and cook until heated through, about 5 minutes. Pour chicken mixture into prepared baking dish.
• Arrange flour tortillas in a single layer over chicken mixture. Stir fiesta soup with diced tomatoes and green chiles in a bowl until thoroughly combined; spread soup mixture over tortillas. Top casserole with Mexican cheese blend.
• Bake in the preheated oven until cheese topping has melted and casserole is hot, about 30 minutes. Cool 5 minutes before serving.

EASY SOUTHWESTERN CHICKEN SOUP

Steps:

• Stir chicken broth, black beans, diced tomatoes with green chile peppers, petite diced tomatoes, chicken, garlic, red pepper flakes, salt, and black pepper together in a large pot; bring to a simmer and cook until hot and flavors combine, about 20 minutes.

SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, saute the chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker with a slotted spoon. Stir in the remaining ingredients. Cover and cook on low for 6-8 hours or until chicken and vegetables are tender. Stir before serving.