Bobby Flay Chicken Tortilla Soup Recipes

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CHICKEN-POSOLE SOUP



Chicken-Posole Soup image

Provided by Bobby Flay

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 recipe Rich Chicken Stock, recipe follows
2 ancho chiles, soaked in water to soften
1-ounce dried porcini mushrooms, soaked in water until soft, drained, and chopped
1 (28-ounce) can hominy
2 roasted chicken breasts, skin removed and meat shredded
2 tablespoons chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 cup shredded white Cheddar
Fried Blue and White Corn Tortillas, for garnish, recipe follows, or store bought tortilla chips, crumbled
4 pounds chicken bones, chopped
3 large Spanish onions, quartered (skin left on)
1/2 head celery, coarsely chopped
2 large carrots, coarsely chopped
3 tablespoons olive oil
Salt and freshly ground black pepper
2 bay leaves
1/4 cup whole peppercorns
Small bunch flat-leaf parsley, stems only
6 sprigs fresh thyme
2 cups peanut oil
2 blue corn tortillas, julienned
2 white corn tortillas, julienned
Kosher salt

Steps:

  • Place stock in a medium saucepan, reserving 1/4 cup, and bring to a simmer. Meanwhile, place remaining 1/4 cup stock and the rehydrated ancho chiles in a blender and puree until combined. Add pureed anchos, porcini, and hominy and cook for 10 minutes. Add the chicken and cilantro and cook for 5 minutes. Season with salt and pepper, to taste.
  • Ladle soup into bowls and top with cheese and some fried tortillas.
  • Preheat oven to 450 degrees F.
  • Combine chicken bones, onions, celery, and carrots in a large roasting pan; toss with oil and season lightly with salt and pepper. Roast until the bones and vegetables are a rich golden brown, about 30 to 40 minutes.
  • Transfer the bones and vegetables to a large stockpot, add 12 cups cold water, and the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 4 hours, skimming the scum that rises to the top with a ladle every 20 minutes. Remove from the heat and strain through a mesh strainer into a clean pot. Place back on the stove over high heat and cook until reduced by half. Use immediately or let cool to room temperature, cover, and refrigerate or freeze until ready to use.
  • Heat oil in a high sided large saute pan until it reaches 350 degrees F. Add the tortillas in 2 batches and cook until just crisp. Transfer to a plate lined with paper towels and season with salt immediately.

CHICKEN TORTILLA SOUP WITH CRISPY TORTILLA STRIPS



Chicken Tortilla Soup with Crispy Tortilla Strips image

When I moved to New York City, I craved a chicken tortilla soup like I used to find back home in Arizona. So, I made my own version with rotisserie chicken and packed it with flavor, using chipotle, tomatoes, garlic, cumin and coriander. Don't forget the toppings! I go for cilantro, avocado, queso fresco and lime juice with fresh, crispy tortilla strips.

Provided by Gabriela Rodiles

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus more for frying
1 small white onion, diced (reserve 1/4 cup for serving)
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
4 cups low-sodium chicken broth
One 28-ounce can whole peeled tomatoes
1 small chipotle in adobo sauce, from one 7-ounce can chipotles in adobo sauce (see Cook's Note)
8 corn tortillas, 2 torn into large pieces and 6 cut into 1/4-inch thick strips
12 ounces shredded rotisserie chicken (about 3 cups)
2 limes, 1 juiced and 1 cut into wedges, for serving
Cilantro leaves, diced avocado and crumbled queso fresco, for serving

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat. Add the onion, garlic, a pinch of salt and a few grinds of pepper and cook until very tender and browned in spots, about 6 minutes. Add the coriander and cumin and cook until the spices have toasted slightly and become fragrant, 1 to 2 minutes. Add 1 cup of the chicken broth, then scrape any browned bits from the bottom of the pot. Remove from the heat and let it cool for 5 minutes or so, then transfer it to a blender. Add the tomatoes, chipotle, the torn tortillas, 1/2 teaspoon salt and a few grinds of pepper. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth, about 1 minute.
  • Pour the soup back into the pot and stir in the remaining 3 cups chicken broth, 2 cups water and the shredded chicken. Bring to a boil over medium-high heat, then reduce to medium-low and gently simmer until the chicken is very tender and the soup has thickened slightly, about 20 minutes.
  • Meanwhile, pour oil into a large heavy-bottomed pot to a depth of 2 inches. Place over medium heat and heat to 365 degrees F. Add the tortilla strips, in two batches, and fry until golden brown and crisp, about 1 minute. Drain on a paper-towel-lined baking sheet and sprinkle with salt.
  • Add the lime juice to the soup, then season with salt and pepper. Ladle into soup bowls, top with the crispy tortilla strips, reserved diced onion, cilantro, avocado and queso fresco. Serve with remaining lime wedges.

CHICKEN TORTILLA SOUP



Chicken Tortilla Soup image

Provided by Guy Fieri

Categories     appetizer

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

One 4-pound chicken
5 cloves garlic, smashed
1 onion, quartered
2 habanero chiles
1 jalapeno (with seeds), halved lengthwise
1/2 bunch cilantro
3 tablespoons fresh lime juice, plus more if needed
Kosher salt and freshly ground black pepper
Serving suggestions: chopped fresh cilantro, halved cherry tomatoes, avocado wedges, queso fresco, tortillas and grilled corn

Steps:

  • Bring the chicken, garlic, onions, habaneros, jalapenos and 1 gallon water to a boil in a large pot. Skim the foam from the surface. Reduce the heat to medium and simmer, skimming the surface frequently, until the chicken is cooked through, about 1 hour.
  • Remove the chicken from the broth. Strain the broth into another large pot. Return the chiles to broth and discard remaining solids. Shred chicken meat and discard the skin and bones. Set the chicken aside for future use.
  • Meanwhile, set the pot with the strained broth over medium heat and add the cilantro. Bring the broth to a simmer and cook until it reduces to 8 cups, about 1 hour. Discard the cilantro. Stir in the lime juice. Season with salt and pepper, and add more lime juice if desired. Return the chicken to the broth. Top with cilantro, tomatoes, avocado, queso fresco, tortillas and roasted corn, if using.

BOBBY FLAY'S MESA GRILL TOMATO-TORTILLA SOUP



Bobby Flay's Mesa Grill Tomato-Tortilla Soup image

Make and share this Bobby Flay's Mesa Grill Tomato-Tortilla Soup recipe from Food.com.

Provided by monicazel

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 medium red onion, coarsely chopped
2 garlic cloves, chopped
1 cup dry white wine
8 overly ripe beef steak tomatoes, seeded and coarsely chopped
water
1/4 teaspoon cayenne pepper
salt & freshly ground black pepper
chopped cilantro
diced avocado
grated white cheddar cheese
fried tortilla

Steps:

  • 1. Heat oil in a medium sauce pan over high heat. Add onions and cook until soft, add the garlic and cook for 30 seconds. Add the wine and cook until reduced by half. Add the tomatoes and enough water just to cover the tomatoes. Bring to a boil, lower heat to medium and simmer until tomatoes are very soft and start to break down, approximately 30 minutes.
  • 2. Carefully transfer the mixture to a food processor and process (in batches if needed) until smooth. Return to the saucepan, season with cayenne, salt and pepper and cook for 5 minutes. Ladle into bowls and garnish with cheese, avocado, cilantro and a few fried tortillas.

Nutrition Facts : Calories 166.9, Fat 7.3, SaturatedFat 1.1, Sodium 16.5, Carbohydrate 14.5, Fiber 3.4, Sugar 8.2, Protein 2.6

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