Tortilla Soup With Fire Roasted Corn And Chipotle Crema Recipes

CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

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.

TORTILLA SOUP WITH FIRE-ROASTED CORN AND CHIPOTLE CREMA

Steps:

• Set a stovetop burner to medium heat, and, using a pair of tongs, hold the corn directly over the fire. Roast the corn over the open flame until golden brown, about 8 minutes. Rotate the corn and continue roasting until the entire surface of the corn is browned. Set the corn aside to cool, and once cooled, cut the kernels from the cob and set aside until ready to use. Use the same technique with the poblano pepper, being sure to char the skin until it is black. Once the pepper is charred, place in a sealable plastic bag and allow to steam. After 5 minutes, remove the pepper from the bag and peel off the charred skin. Discard the seeds and stem end, and set the pepper aside. In a Dutch oven or large heavy pot, heat the oil on medium-high heat. Season the chicken with cumin, salt and coriander. Add the seasoned chicken and cook until brown. Add the onions and garlic and cook, stirring, for 5 minutes. Dice the poblano and add. Add the corn and reserve some for garnish. Add the tomato paste and cook, stirring, for 1 minute. Add the chicken stock and bring to a boil then reduce to a simmer. Simmer for 20 minutes. Add the cilantro and lime juice, stir to combine, and remove from the heat. Cover to keep warm. Heat the oil in a heavy pot or electric fryer to 350 degrees F. Add the tortilla strips in batches and fry until golden and crisp, 1 1/2 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Season with the Essence. Ladle the soup into 4 or 6 serving bowls. Garnish each serving with some of the diced avocado, reserved charred corn, fried tortilla strips, and Chipotle Crema. Chipotle Crema: Place all the ingredients in a bowl and stir to combine. Serve with the soup.

SMOKY CHICKEN TORTILLA SOUP WITH CHIPOTLE AND FIRE ROASTED TOMATO

Steps:

• Bring the broth to a simmer and add the chicken tenders, poach them for 6 to 7 minutes with a bay leaf.
• While the chicken poaches, heat the extra-virgin olive oil in a medium soup pot or deep skillet over medium high heat. Add the bacon and cook it until crisp then remove it with a slotted spoon. Drain off the excess fat, leaving 2 to 3 tablespoons in the pan. Add the onions and garlic to the skillet and cook them for 5 minutes then stir in chipotles and tomatoes.
• Remove the chicken from the stock, dice it then add it to the soup. Pass the stock through a strainer then add it to the soup.
• Place a pile of crushed tortilla chips in the bottom of each soup bowl. Cover it liberally with smoked cheese then ladle the hot soup down over the top. Serve it with lime, raw onions and cilantro at table to finish the soup.

FIRE ROASTED TORTILLA SOUP

Steps:

• Add all ingredients to crockpot. Cook for 6 hours on low. Shredded cooked chicken with a fork and add back to crockpot and serve.
• Add cheese, sour cream, tortilla strips, or avocado to soup if desired.

TORTILLA CORN SOUP

Steps:

• Preheat oven to 425°F.
• On stovetop heat a large pot on med high add butter and oil, add onion, peppers, rice, and cumin, stirring until well coated.
• Add stock and bring to bubbling, lower heat, cover and simmer for 10 minutes.
• After 10 minutes add 1 cup salsa, chipotles, and 1 cup corn.
• Cook 10 minutes more.
• Ad lime juice, cilantro and and stir.
• For tortilla chips:.
• Spray a baking sheet and spray 4 tortillas with cooking spray.
• Sprinkle with chili powder and cumin, slice into strips and bake in the oven for 5 minutes if using flour tortillas, 10 minutes if using corn tortillas.
• Place several strips over soup.
• Garnish with crema, avocado, salsa, hot sauce, etc to taste.

CHEESY TORTILLA SOUP

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
• Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
• Top with crushed chips. Serve with lime wedges.