I need a recipe for Chicken Tortilla soup

Or a southwestern soup. Joey loves the one from Panera and asked me to make it. It has beans and corn, etc. Please help!

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Posted by Gigi08

Sorry, I don't know of one. But, I would a search on the Food Network. I wouldn't be surprised if Bobby Flay has one.

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That was my last resort if someone didn't have one. I like when people have made things before, ya know?

But I do love the food network when trying new things. thank you!

there was one that looked so good on allrecipes, it was made in the slow cooker. Let me see if I can find it

eta: found it!

chicken taco soup

Here's one by Rachel Ray if you don't get many responses. Their site is so slow:

Chicken Fajita Tortilla Soup
Recipe courtesy Rachael Ray, 2007
Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 15 min Level:
Easy Serves:
4 servings Ingredients
2 tablespoons extra-virgin olive oil
2 packages chicken tenders, 1 1/2 to 2 pounds
1 tablespoon coriander, a palm full
2 tablespoons chopped fresh thyme leaves, 5 to 6 sprigs
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
1 large bell pepper, quartered and thinly sliced
1 jalapeno, seeded and thinly sliced
1 (28-ounce) can fire roasted diced tomatoes
1 quart chicken stock
1 bag white corn tortilla chips
1 cup shredded pepper Jack or sharp white Cheddar
1 ripe avocado, diced
1 lime, juiced
4 scallions, chopped
Handful fresh cilantro leaves or fresh flat-leaf parsley, chopped
Directions
Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, salt and pepper, to taste, onions, bell pepper and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.

While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions and cilantro or parsley.

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Posted by yelley77

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Posted by Gigi08

Sorry, I don't know of one. But, I would a search on the Food Network. I wouldn't be surprised if Bobby Flay has one.

---

That was my last resort if someone didn't have one. I like when people have made things before, ya know?

But I do love the food network when trying new things. thank you!

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Uh huh...you're welcome.

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Posted by Gigi08

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Posted by yelley77

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Posted by Gigi08

Sorry, I don't know of one. But, I would a search on the Food Network. I wouldn't be surprised if Bobby Flay has one.

---

That was my last resort if someone didn't have one. I like when people have made things before, ya know?

But I do love the food network when trying new things. thank you!

---

Uh huh...you're welcome.

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thank you for the recipe. it looks compliacted, lol.

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Posted by yelley77

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Posted by Gigi08

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Posted by yelley77

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Posted by Gigi08

Sorry, I don't know of one. But, I would a search on the Food Network. I wouldn't be surprised if Bobby Flay has one.

---

That was my last resort if someone didn't have one. I like when people have made things before, ya know?

But I do love the food network when trying new things. thank you!

---

Uh huh...you're welcome.

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thank you for the recipe. it looks compliacted, lol.

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Holy crazy ingredients!

This one looks very easy, and recipe zaar is usually great.

Soup

INGREDIENTS (Nutrition)
2 skinless, boneless chicken breasts
1/2 teaspoon olive oil
1/2 teaspoon minced garlic
1/4 teaspoon ground cumin
2 (14.5 ounce) cans chicken broth
1 cup frozen corn kernels
1 cup chopped onion
1/2 teaspoon chili powder
1 tablespoon lemon juice
1 cup chunky salsa
8 ounces corn tortilla chips
1/2 cup shredded Monterey Jack cheese (optional)
Add to Recipe Box



DIRECTIONS
In a large pot over medium heat, saute the chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
FOOTNOTES

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Posted by yelley77

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Posted by Gigi08

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Posted by yelley77

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Posted by Gigi08

Sorry, I don't know of one. But, I would a search on the Food Network. I wouldn't be surprised if Bobby Flay has one.

---

That was my last resort if someone didn't have one. I like when people have made things before, ya know?

But I do love the food network when trying new things. thank you!

---

Uh huh...you're welcome.

---

thank you for the recipe. it looks compliacted, lol.

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Sorry, I didn't read through it...I just posted it quick because I was getting ready to leave. I see Jess posted one!

Here is one for Cheesy Chicken Tortilla Soup. I just saw it the other day. It is frommy Pampered Chef business. It is a power cooking meal were you cook once for three meals (I didn't include the other 2 recipes). You can just cut it down to one third.

Make-Ahead
Chicken (*don't have to Make Ahead)

3 lb boneless, skinless chicken breasts or thighs
1 tbsp vegetable oil
1. Cut chicken into ½-in. cubes using Chef’s Knife.
2. Heat oil in (12-in.) Skillet over medium-high heat
1-3 minutes or until shimmering. Add chicken and
cook 7-10 minutes or until chicken is no longer pink,
stirring occasionally. Drain chicken, if necessary.
3. Divide chicken into three portions

To prepare and freeze (*One option-not nec)
1 portion Make-Ahead Chicken
3 cups tortilla chips, finely crushed
2 cups frozen corn kernels
8 oz pasteurized process cheese spread,
cut into 1-in. cubes
1 can (14.5 oz) diced tomatoes with
green chilies
2 tbsp Chipotle Rub
To finish and serve
2 cans (14 oz each) reduced-sodium
chicken broth
Optional toppings, such as shredded
cheddar cheese, snipped fresh cilantro,
diced tomatoes and additional crushed
tortilla chips

1. Prepare and freeze
• In Bag 1, combine chicken, chips and corn.
• In Bag 2, combine cheese spread, tomatoes and rub.
• Seal Bag 2 and place into Bag 1; seal. Freeze for up to
three months.
2. Finish and serve!

To cook and serve immediately
• Add contents of Bag 2 and broth to (4-qt.) Casserole.
Bring to a simmer over medium heat; cook 12-14 minutes
or until cheese is melted and mixture is smooth, stirring
occasionally.
• Add contents of Bag 1 to Casserole; simmer 4-6 minutes or
until soup is thickened.
• Serve soup with optional toppings, if desired.
To cook and serve from freezer
• Cook contents of Bag 2 and broth as directed above,
whisking occasionally using Silicone Sauce Whisk.
• Add contents of Bag 1 and cook as directed above,
breaking chicken apart as necessary using Bamboo
Spatula.
• Serve soup with optional toppings, if desired.

FM if you want other recipes.

Here's a recipe I made up for a cooking class-you can add canned beans to it if you like. Pretty straightforward not too hard.

Ingredients

3 tbsp Vegetable or Canola Oil
1 Yellow Onion, diced
5 cloves of Garlic, minced
2 Jalapenos, seeds removed and chopped
2 quarts Chicken Stock
1 can Crushed Tomatoes
2 cups Cooked Shredded Chicken
1/4 cup Cilantro
2 Avocados
2 Limes, sliced
1 1/2 cups Tortilla Chips, crushed
Directions

1. Heat oil in a medium sized dutch oven over medium high heat. 2. Add onions and sweat until translucent and fragrant, about 2 minutes. 3. Add garlic and cook for 1 minute. 4. Add jalapenos and cook for 1 minute. 5. Add chicken stock and tomatoes. Cover and cook over medium heat for 20 minutes. 6. Add shredded chicken and cilantro. 7. Garnish with avocados, limes, and tortilla chips.
Cook's Notes:
”*Use leftover roasted chicken (or a store-bought rotisserie chicken) or poached chicken breasts. To poach chicken, put 2 or 3 chicken breasts in a medium saucepan and add water or chicken stock to cover. Bring to a boil over high heat, reduce heat to low and simmer for 30 minutes. Remove and let cool and shred or chop chicken.”

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Posted by yelley77

Or a southwestern soup. Joey loves the one from Panera and asked me to make it. It has beans and corn, etc. Please help!

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what a good wifey...I made the pasta e fagioli and it came out pretty good!!

gar needs joey's call of duty name!

I often cook things to taste instead of a solid recipe ...but I would start by sauteing 2-3 tablespoons of Goya Recaito and 5 cloves of minced garlic in a pan with 2 tablespoons of oliveoil

add put 1 large can of college inn chicken broth.

place 2 boneless skinless chicken breasts in the broth and bring to a boil. take chicken breasts out and slice them into small pieces and add back to broth

puree 1 lg can peeled red tomatos, 2 red peppers, 1 green pepper add to broth ( you can puree seperately if you like) let cook on medium heat until you get the consistency you like

you can add the shredded cheese of your choice on top and place a few tortillas on the side.

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Posted by soon2BMrsMcD

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Posted by yelley77

Or a southwestern soup. Joey loves the one from Panera and asked me to make it. It has beans and corn, etc. Please help!

---

what a good wifey...I made the pasta e fagioli and it came out pretty good!!

gar needs joey's call of duty name!

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Garrett was totally looking forward to that!! I am so glad he liked it. We definitely went to panera after we dropped you guys off. lol

Iamfreshmeat is joeys name. He'll be home this weekend!

xoxo