SANTA FE CHICKEN TORTILLA SOUP RECIPES

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SANTA FE CHICKEN TORTILLA SOUP RECIPE - FOOD.COM



Santa Fe Chicken Tortilla Soup Recipe - Food.com image

Make and share this Santa Fe Chicken Tortilla Soup recipe from Food.com.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 6-8 serving(s)

Number Of Ingredients 18

2 tablespoons olive oil
1 lb boneless chicken breast, diced
1 teaspoon poultry seasoning
1 teaspoon ground cumin
salt
black pepper
1 zucchini, diced small
1 onion, chopped
3 garlic cloves, minced
1 chipotle chile in adobo, chopped (You can use 2 if you like things spicier)
1 (28 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock
2 cups corn kernels
1 sweet red pepper, roasted, peeled and diced
4 cups tortilla chips, broken up
1 cup cheddar cheese, shredded
1/2 cup sour cream

Steps:

  • Heat the oil in a Dutch oven and add the chicken.
  • Season with the poultry seasoning, cumin, salt and pepper.
  • Lightly brown the chicken.
  • Add the zucchini, onion, garlic and chipotle pepper.
  • Cook the vegetables with the chicken 5 to 7 minutes to soften.
  • Add the tomatoes, tomato sauce and stock.
  • Bring to a boil and then reduce the heat to medium-low.
  • Simmer for 20 minutes.
  • Add the corn and roasted red pepper to the soup and heat through.
  • At this point, you can stir the crushed tortilla chips into the soup but I prefer to divide them between the soup dishes and ladle the hot soup over them.
  • Garnish each serving with a dollop of sour cream and a generous sprinkle of cheese.

Nutrition Facts : Calories 447.1, FatContent 24.2, SaturatedFatContent 9.6, CholesterolContent 80.2, SodiumContent 840, CarbohydrateContent 32.8, FiberContent 4.8, SugarContent 10.8, ProteinContent 28.2

SANTA FE-TASTIC CHICKEN TORTILLA SOUP RECIPE - FOOD.COM



Santa Fe-Tastic Chicken Tortilla Soup Recipe - Food.com image

This is Rachel Ray's. It is so awesome, I can't think of a single modification....it is perfect. It is more time consuming than most tortilla soups because of the roasted veggies, but it is totally worth it. If you wanted to go vegetarian, leave out the chicken, there is so much to this soup it would be great that way.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 22

vegetable oil, plus
2 tablespoons vegetable oil
3 ears corn on the cob
1 red bell pepper, split and seeded
1 lb chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
salt and pepper
1 medium zucchini, small dice
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 -2 chipotle chile in adobo, chopped (medium to hot heat level)
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar cheese or 1 cup monterey jack pepper cheese
1/2 cup sour cream
1/4 raw red onion, chopped
2 -3 tablespoons chopped cilantro or 2 -3 tablespoons fresh parsley leaves
1 ripe avocado, diced and dressed with
1/2 lemon, juice of

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.
  • Can simmer for about an hour or serve right away. This just gets better with time.
  • Add chips to soup in handfuls and stir.
  • Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
  • Top with any or all of the suggested garnishes. Best with big chunks of avacado.

Nutrition Facts : Calories 704.5, FatContent 36, SaturatedFatContent 12.7, CholesterolContent 122.7, SodiumContent 1376.7, CarbohydrateContent 58.4, FiberContent 10.9, SugarContent 22, ProteinContent 44.6

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