Spicy Southwestern Chicken Soup Recipe Recipe 435

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

SKILLET SOUTHWESTERN CHICKEN SOUP

Steps:

• In a large skillet, heat oil over medium heat. Add chicken and onion; cook and stir 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer. , Stir in corn, beans, broth, tomatoes and seasonings. Bring to a boil. Reduce heat; simmer, covered, 10-15 minutes to allow flavors to blend. Top servings with yogurt and cilantro if desired.

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.