Santa Fe Tastic Chicken Tortilla Soup Recipes

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WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA SOUP



Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup image

Make and share this Why-The-Chicken-Crossed-The-Road Santa Fe-Tastic Tortilla Soup recipe from Food.com.

Provided by Amber W.

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

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 yellow onion, chopped
3 garlic cloves, chopped
1 -2 chipotle chile in adobo (medium to hot heat level)
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup cheddar cheese or 1 cup monterey jack pepper cheese, shredded
1/2 cup sour cream
1/4 raw red onion, chopped (optional)
2 -3 tablespoons fresh cilantro (optional) or 2 -3 tablespoons fresh parsley leaves, chopped (optional)

Steps:

  • Vegetable or corn oil, for drizzling, plus 2 tablespoons (2 turns of the pot in a slow stream).
  • 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 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. Add chips to soup in handfuls and fold together.
  • Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

Nutrition Facts : Calories 551.5, Fat 21.6, SaturatedFat 10.7, Cholesterol 122.7, Sodium 1368.7, Carbohydrate 51.5, Fiber 6.9, Sugar 20, Protein 42.9

TORTILLA SOUP



Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 20

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 (28-ounce) can stewed tomatoes
1 (8-ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Steps:

  • Heat a grill pan to high and a soup pot to medium-high. Drizzle oil on corn and place on grill pan. 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 the chicken. Add zucchini, onions, 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. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

WHY-THE-CHICKEN-CROSSED-THE-ROAD SANTA FE-TASTIC TORTILLA SOUP



Why-the-Chicken-Crossed-the-Road Santa Fe-Tastic Tortilla Soup image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 20

Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle in adobo peppers (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 can stewed tomatoes, 28 ounces
1 can tomato sauce, 8 ounces
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded cheddar or pepper Jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

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. Add chips to soup in handfuls and fold in. Serve soup immediately with scatter of shredded cheese and a dollop of sour cream. Top with any or all of the suggested garnishes.

SANTA FE-TASTIC CHICKEN TORTILLA SOUP



Santa Fe-Tastic Chicken Tortilla Soup 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.

Provided by DinnerDiva in OK

Categories     Chicken Breast

Time 35m

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, Fat 36, SaturatedFat 12.7, Cholesterol 122.7, Sodium 1376.7, Carbohydrate 58.4, Fiber 10.9, Sugar 22, Protein 44.6

SANTA FE SOUP



Santa Fe Soup image

Very flavorful, easy to prepare soup recipe. I don't know the origin of this recipe. I got it from a friend.

Provided by Smilynn

Categories     Vegetable

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 8

2 lbs ground beef
1 large white onion
2 (1 ounce) packages dry ranch dressing mix
2 (1 1/4 ounce) packages taco seasoning
2 (14 ounce) cans black beans
2 (14 ounce) cans diced tomatoes
1 (10 ounce) can Rotel Tomatoes
2 (14 ounce) cans corn niblets

Steps:

  • brown beef with chopped onion and drain.
  • mix all ingredients (do not drain cans) together.
  • bring to a boil.
  • cover and simmer 30 minutes minimum.
  • top servings with sour cream and shredded cheddar if desired.
  • serve with tostida scoops.
  • This recipe can be cut in half by using one can of everything, one each of seasoning pkgs and half a can of rotel.

SANTA FE SOUP



Santa Fe Soup image

This is in between a soup and chili. I love it because it's relatively healthy (low-fat) and thinner than a lot of other chili recipes. Easy and delicious!!! You don't have to second-guess how the flavor will come out because it's always good.

Provided by crispychick

Categories     Vegetable

Time 2h20m

Yield 12 serving(s)

Number Of Ingredients 12

2 lbs ground beef or 2 lbs ground chuck
1 onion, chopped
2 (1 ounce) packets ranch dressing mix
2 (1 1/4 ounce) packets taco seasoning
1 (14 ounce) can black beans
1 (14 ounce) can pinto beans
1 (14 ounce) can kidney beans
1 (14 ounce) can rotel
1 (14 ounce) can chopped tomatoes
2 (14 -21 ounce) cans corn (can mix white or yellow)
2 cups water
1 (6 ounce) can green chilies (optional)

Steps:

  • In a large pot, saute meat and onion together until meat it cooked through.
  • Stir in seasonings.
  • Add remaining ingredients (and juice from all cans) and simmer for 2 hours.
  • Garnish with sour cream, sliced green onion, chopped pickled jalapeno, shredded cheddar cheese, and either tortilla chips or Fritos.

SLOW COOKER SANTA FE CHICKEN SOUP



Slow Cooker Santa Fe Chicken Soup image

This is the best Santa Fe Chicken Soup I've ever had!! It's so nice to just throw all the ingredients in the crock pot in the morning and have an amazing dinner hours later! I found this recipe on pinterest on a blog called 'my favorite finds'. The blog isn't up anymore and I don't want people to miss out on this awesome recipe! All credit goes to 'my favorite finds' for this amazing recipe,

Provided by alexaloo

Categories     Chicken Breast

Time 7h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups shredded cooked chicken
1 (15 ounce) can black beans, rinsed & drained
1 1/2 teaspoons cumin
2 cups salsa
2 -3 tablespoons taco seasoning
1 cup frozen corn
4 ounces cream cheese
20 ounces chicken broth
shredded cheese
sour cream
tortilla chips
green onion

Steps:

  • Put the chicken, black beans, cumin, salsa, and cream cheese in the slow cooker.
  • Pour the chicken broth over the ingredients. If it doesn't quite cover the chicken mixture, add water until it does.
  • Cover and cook on low about 7 hours. Give it a stir or two while it is cooking, just to incorporate the cream cheese.
  • Garnish with shredded cheese, sour cream, tortilla chips, green onions, etc.

Nutrition Facts : Calories 423.6, Fat 15.5, SaturatedFat 6.9, Cholesterol 70.6, Sodium 1485.7, Carbohydrate 46.3, Fiber 11.1, Sugar 5.6, Protein 29.3

SANTA FE CHICKEN TORTILLA SOUP



Santa Fe Chicken Tortilla Soup image

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

Provided by Irmgard

Categories     Chicken Breast

Time 35m

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, Fat 24.2, SaturatedFat 9.6, Cholesterol 80.2, Sodium 840, Carbohydrate 32.8, Fiber 4.8, Sugar 10.8, Protein 28.2

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