WOLFGANG PUCK'S CHICKEN TORTILLA SOUP
Make and share this Wolfgang Puck's Chicken Tortilla Soup recipe from Food.com.
Provided by Sandi From CA
Categories Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
- Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
- In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and sauté, stirring, just until it's thoroughly coated with the oil but not yet browned.
- Add the tomatoes, tomato paste, and cumin and continue to sauté for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
- While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
- With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
- To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately. Alternately, you can serve the garnishes in bowls at the table allowing everyone to serve themselves.
Nutrition Facts : Calories 359.2, Fat 18.4, SaturatedFat 6.7, Cholesterol 33.1, Sodium 2239.7, Carbohydrate 25, Fiber 5.4, Sugar 5.5, Protein 26
TORTILLA SOUP
Steps:
- Using a large knife, carefully scrape the kernels off the corncobs and set aside, reserving the cobs.
- Using a food processor fitted with the steel blade, or a large knife, coarsely chop the garlic, onion, jalapeno pepper, and corn kernels. Reserve.
- In a large soup pot, heat the oil. Add the squares of tortillas and cook over low heat until they are slightly crisp. Stir in the chopped vegetables and simmer just until the vegetables are coated with the oil. Do not brown.
- Add the tomatoes, the tomato paste, and 2 teaspoons of the cumin and continue to simmer for about 10 minutes to maximize the flavor. Slowly pour in the stock, add the corncobs, and cook over low heat until the soup is reduced by one third.
- Discard the corn cobs and puree the soup, in batches, in a blender or food processor until smooth. At this point, the soup can be passed through the fine strainer, if desired. Return to a clean pot and season with salt, pepper, and additional cumin to taste.
- Prepare the garnish: Preheat the oven or toaster oven to 350 degrees F. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
- To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 warm soup bowls and garnish with the baked tortilla strips, Cheddar cheese, and chopped cilantro. Serve immediately.
CHICKEN POT PIE BY WOLFGANG PUCK RECIPE BY TASTY
Here's what you need: unsalted butter, all-purpose flour, chicken broth, salt, freshly ground black pepper, cayenne pepper, heavy cream, cooked boneless, skinless chicken, carrot, red-skinned potato, frozen peas, puff pastry, black truffle, large egg
Provided by Tasty
Categories Lunch
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt the butter in a large, deep saucepan.
- Add the flour and whisk to ensure there are no lumps before adding the chicken stock. Cook for 5-10 minutes while continuously stirring.
- Check the consistency by dipping the back of a spoon into the sauce and running your finger along the spoon. You want the sauce to cling to the spoon and not run over the swipe you made.
- Continue to cook and stir the sauce over medium heat until you reach the correct consistency. Season with the salt, pepper, and cayenne (if using). Taste the sauce and see if your sauce needs more seasoning.
- Add the cream and stir to combine.
- Add the shredded chicken, carrots, potatoes, and peas to the sauce. Cook the vegetables in the sauce for 2-3 minutes.
- Transfer the filling to a clean bowl and chill in the refrigerator for 1 hour, or until cool.
- Preheat the oven to 400˚F (200˚C).
- Roll out the puff pastry, using a bit of extra flour to ensure the pastry doesn't stick to your work surface. Use a bowl or plate about an inch (2 cm) larger than the dish you are cooking your pot pie in as a guide to cut out your pastry.
- Carefully spoon the chilled filling into oven-proof serving bowls.
- Break the egg in a small bowl and add a tablespoon of water or cream. Whisk with a fork.
- Brush the egg wash on the edges and rim of your dishes.
- If desired, shave truffles over the filling. Lay the pastry rounds over the top, being careful not to stretch the pastry. Seal the edges of the pastry by lightly pushing it onto the rim of your dish to make sure it is secure.
- Brush the top and sides with more egg wash.
- Place the pot pies on a large baking sheet and bake for 25-35 minutes, until the pastry is a nice golden, dark brown and there are no more grayish raw patches.
- Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1333 calories, Carbohydrate 81 grams, Fat 75 grams, Fiber 4 grams, Protein 79 grams, Sugar 9 grams
WOLFGANG PUCK"S CREAMY MUSHROOM SOUP
From the best soupmaker there is. I found this online and made it the next day. It was a big hit!! Next time I'll double the recipe! I sprinkled a little cheddar cheese on top.
Provided by MizzNezz
Categories Vegetable
Time 52m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle mushrooms with lemon juice.
- Melt butter in large heavy saucepan and saute shallots.
- Add mushrooms,thyme,and bay leaf, saute for 10 minutes.
- Add salt,pepper,cream, and chicken broth and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add cornstarch and simmer another 10 minutes,stirring.
- Sprinkle with parsley.
Nutrition Facts : Calories 481.5, Fat 47.8, SaturatedFat 29.4, Cholesterol 170.7, Sodium 939.8, Carbohydrate 9, Fiber 1.2, Sugar 2.5, Protein 7.9
CHICKEN - ITALIAN STYLE BY WOLFGANG PUCK RECIPE
Provided by á-47179
Number Of Ingredients 11
Steps:
- Preheat oven to 400 Season chicken cutlets with salt and pepper. Place 1 slice of prosciutto and cheese on each breast and roll up jelly roll style and secure with string. Whisk together olive oil, red pepper flakes, rosemary, wine, salt, pepper and vodka sauce and pour into a baking dish. Place the rolled chicken over the sauce and sprinkle with breadcrumbs mixed with the melted butter. Cover with foil or parchment and bake for 20 minutes. Remove cover and bake and additional 20 minutes. Let stand 5 minutes before serving.
More about "wolfgang pucks chicken soup recipes"
WOLFGANG PUCK CHICKEN NOODLE SOUP RECIPE
From recipes.net
Ratings 1Category Wolfgang PuckServings 1
SILKY CHESTNUT SOUP RECIPE - WOLFGANG PUCK - FOOD & WINE
From foodandwine.com
CHICKEN & OTHER POULTRY RECIPES | WOLFGANG PUCK COOKING SCHOOL
From wolfgangpuckcookingschool.com
MOST POPULAR RECIPES | WOLFGANG PUCK COOKING SCHOOL
From wolfgangpuckcookingschool.com
WOLFGANG PUCK PRESSURE COOKER CHICKEN SOUP RECIPE : SIMPLE, …
From kitchenaiding.com
SOUPS & STOCKS RECIPES | WOLFGANG PUCK COOKING SCHOOL
From wolfgangpuckcookingschool.com
SATISFY YOUR CRAVINGS WITH DELICIOUS CHICKEN TORTILLA SOUP
From cookiesncrepes.com
WOLFGANG PUCK’S CHICKEN TORTILLA SOUP RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
WOLFGANG'S SIGNATURE RECIPES - WOLFGANG PUCK …
From wolfgangpuckcookingschool.com
WOLFGANG PUCK: TAKE AWAY HOLIDAY HASSLES WITH QUICK …
From freep.com
WOLFGANG PUCK RECIPES | WOLFGANG PUCK | FOOD NETWORK
From foodnetwork.com
WOLFGANG PUCKS CHICKEN SOUP RECIPES
From tfrecipes.com
6 HEALTHY CANNED CHICKEN NOODLE SOUPS—AND 4 TO AVOID - EAT …
From eatthis.com
CHEF WOLFGANG PUCK’S CLASSIC ROASTED CHICKEN RECIPE
From masterclass.com
HOW TO MAKE WOLFGANG PUCK’S TORTILLA SOUP RECIPE - SOUPSTUD
From soupstud.com
10 BEST WOLFGANG PUCK SOUP RECIPES | YUMMLY
From yummly.com
WOLFGANG PUCKS CHICKEN TORTILLA SOUP RECIPES
From tfrecipes.com
WOLFGANG PUCK CHICKEN NOODLE SOUP - SOUPNATION.NET
From soupnation.net
10 BEST WOLFGANG PUCK SOUP RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love