Chicken Tortilla Soup Danny Boome Rescue Chef Recipes

CHICKEN TORTILLA SOUP WITH ROTISSERIE CHICKEN & SAUSAGE

Steps:

• Mash 2 cans of the navy or great northern beans and set aside. (this is used to thicken soup).
• Heat diced onion in olive oil over medium heat until translucent.
• Add garlic, cumin, coriander, chili powder, salt and pepper to onion mixture.
• Stir in chicken stock.
• Add mashed beans, and blend.
• Add remaining beans, taco seasoning, rotel, lime juice, 1 minced jalapeno and simmer 20 minutes.
• In a separate pan brown sausage.
• Shred chicken meat, remove all skin first.
• Add sausage and chicken to soup. Cook on medium-low heat an additional 20 minutes.
• You may opt to use a crockpot for this recipe, if so cook on high 2 hours and then reduce to low until ready to serve.
• Garnish soup with shredded cheddar cheese, sliced jalapeno, cilantro, a dollop of greek yogurt and tortilla chips when serving.

CHICKEN TORTILLA SOUP (DANNY BOOME--RESCUE CHEF)

Steps:

• In a large saucepan heat the vegetable oil.
• Add the onions and cook for 2 minutes.
• Once the onions have softened add the garlic and jalapenos and cook for another minute.
• Pour the chicken broth, tomatoes, and beans into the pot and bring to a boil.
• Once at a boil, lower heat to simmer and add chicken breasts.
• Cook the chicken for 20 to 25 minutes.
• Once the chicken is cooked, remove it from the pot.
• When cool enough to handle shred it and set aside.
• Add lime juice and fresh cilantro to the pot.
• In a serving bowl add a mound of shredded chicken.
• Ladle soup over chicken and top with a lime wedge, grilled avocado strips, avocado slices, and cheese.

ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Boil broth, add onions, garlic, peppercorns, chicken, green chilies, tomato, thyme, cumin and salt.
• Simmer for 20 minute.
• Add lime juice and simmer 10 more minutes. Add cilantro just before serving.
• Garnish with sour cream, Monterey jack cheese, diced avocado, and deep fried corn tortilla strips, and a squeeze of lime juice.

EASY CHICKEN TORTILLA SOUP

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
• Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.

SIMPLE ROTISSERIE CHICKEN TORTILLA SOUP

Steps:

• Preheat a large pot over high heat. Add olive oil, swirl to coat, and add onions, poblanos, garlic, and reserved chicken skin. Season with salt and pepper and cook until softened and beginning to turn golden in spots, 5 minutes. Make a well in the center of the pot. Add remaining 1 tablespoon olive oil and add cumin, coriander and paprika. Stir to coat and toast until fragrant, stirring, 1 minute. Stir to combine. Add black beans, corn, and chicken broth. Bring to a simmer. Add chicken meat and heat just until warmed through. Remove chicken skin pieces and discard. Add cilantro and season with salt, pepper, and lime juice to taste.
• Place a few chips at the bottom of each serving bowl. Fill with soup and top each portion with jalapeño slices, cheddar, scallions, sour cream, lime wedges, additional cilantro, and additional tortilla chips. Serve.

MUMMY BOOME'S TRADITIONAL SHEPERDS PIE BY DANNY BOOME

Steps:

• Preheat oven to 400. Add butter and oil to a large skillet on medium heat.
• Saute onions, carrots, celery, and garlic until tender for about 7 to 10 minutes.
• Season with salt and pepper. Once the vegetables have softened and start to brown a little, add the tomato paste and mix evenly.
• Add the ground beef and cook until beef is no longer pink. Add the worcestershire sauce and beef stock.
• Season with salt and pepper to taste. Cook and simmer for another 10 minutes. Mix in peas.
• Transfer mixture to an oven-proof baking dish and spread evenly. Place potato on top of ground beef mixture and spread out evenly. Once the top surface has been covered, rake through with a fork so there are peaks that will brown nicely.
• Place the dish into the preheated oven and cook until browned about 20 minutes. Spoon out the shepherd's pie and serve.
• For potatoes: Fill a large saucepan with cold water and a tablespoon of salt. Add potatoes to the water and bring to a boil. Let potatoes cook until soft. Once the potatoes are at a desired intensity, drain the potatoes and place them back into the saucepan for mashing. Add butter and cream and begin to mash potatoes into a semi-smooth consistency. Once at desired texture add cheese and season well. Season with salt and pepper.

CHICKEN ONION SOUP

Steps:

• Dice the onions, put them in a crock-pot / slow cooker and toss them with the oil, salt and pepper. Turn crock-pot to low for 8-10 hours or high for about 5 hours. I start this before bedtime and wake to beautifully caramelized onions.
• Add broth and shredded chicken to the onions in the crock-pot.
• Raise crock-pot setting to high to bring soup to temperature and meld flavors. Adjust salt level if necessary.
• When ready to serve, turn broiler on; ladle soup into oven proof bowls, top with baguette, a slice of cheese and a sprinkle of parmesean. Place under broiler until cheese is melted.
• Soup's on!