TORTILLA SOUP RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 1 hours 5 minutes
Prep Time 25 minutes
Cook Time 40 minutes
Yield 3 quarts
Number Of Ingredients 17
Steps:
- Using a large knife, carefully scrape the kernels off the corn cobs and set aside, reserving the cobs.
- Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper and corn kernels. Reserve.
- In a large soup pot, heat the oil over medium-high heat and sear the chicken until just browned on both sides. Add the tortilla squares, and cook over low heat until they are slightly crisp. Stir in the chopped vegetable mixture and pasilla pepper and simmer just until the vegetables are coated with the oil. Do not brown.
- Add the tomatoes, tomato paste and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock and cook over low heat until the soup is reduced by 1/3 and the chicken breast is cooked through.
- Remove the chicken breast and set aside. When cool enough to handle, slice chicken into very thin strips. Meanwhile, puree the soup, in batches, in a blender* or food processor until smooth. At this point, the soup can be passed through the fine strainer if desired.
- Ladle the soup into soup bowls and garnish with tortillas, avocados, chicken, cheese, and cilantro.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
CHICKEN TORTILLA SOUP IN THE INSTANT POT® | ALLRECIPES
Everyone asks for this recipe... It's easy to make and adapt to your own level of spiciness. Kids love it! And for the kids who don't, you can use some of the shredded chicken in a quick chicken quesadilla! Win-win! Optional toppings and mix-ins: avocado slices, shredded Mexican cheese, rice, sour cream, and chopped cilantro.
Provided by Penny Momma
Categories Soups, Stews and Chili Recipes Soup Recipes Tortilla Soup Recipes
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine chicken broth, diced tomatoes and chiles, chicken, black beans, enchilada sauce, corn, onion, garlic, cumin, salt, pepper, and chili powder in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select Poultry setting according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid.
- Remove chicken and shred with two forks. Return chicken to the soup. Ladle into individual bowls to serve and top with crushed tortilla chips.
Nutrition Facts : Calories 194.8 calories, CarbohydrateContent 24.5 g, CholesterolContent 35.1 mg, FatContent 3.3 g, FiberContent 6 g, ProteinContent 18 g, SaturatedFatContent 0.6 g, SodiumContent 1440.3 mg, SugarContent 2.6 g
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Total Time 35 minutes
Category Soup
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Total Time 35 minutes
Category Soup
Cuisine American
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