Imen Dridi Rachael Ray’s Chicken Tortilla Soup is a tasty 15-minute dish with grilled corn, seasoned chicken, chipotle heat, crispy tortilla chips, cheesy goodness, and colorful garnishes.
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🧡 Why You’ll Love This Chicken Tortilla Soup Recipe:
- Spicy Grilled Corn with Chipotle and Spices for a Burst of Flavor.
- Enjoy the delightful crunch of blue corn tortilla chips for a pleasant texture.
- Intense chicken, vegetable, and cheese filling.
❓ What Is Rachael Ray’s Chicken Tortilla Soup Recipe?
Rachael Ray’s Chicken Tortilla Soup is a zesty, easy-to-make dish featuring grilled corn, seasoned chicken, chipotle, and crunchy tortilla chips, topped with cheese and vibrant garnishes.
🍗 Rachael Ray Chicken Tortilla Soup Ingredients
- 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 the Mexican and Spanish food section of the market
- 1 (28-ounce) can of stewed tomatoes
- 1 (8-ounce) can tomato sauce
- 3 cups chicken stock, available in re-sealable paper containers on the 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
Garnishes:
- 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
🍵 How To Make Rachael Ray Chicken Tortilla Soup
- Heat a grill pan over high heat and a soup pot over medium heat. Before placing the corn on a grill pan, drizzle it with oil. Corn and red pepper are best grilled together.
- Cook the veggies for a total of 10 minutes over high heat, tossing them occasionally. Allow to rest for five minutes. Remove the blackened skin off the pepper.
- While the vegetables are cooking, cut the chicken into cubes. Put 2 teaspoons of oil into a soup pot and heat it up. Whisk in the hen. Finish with chicken seasoning, cumin, pepper, salt, and pepper. Coat the chicken lightly with oil.
- Chipotle peppers, zucchini, onions, and garlic should be used. To make sure the veggies are soft, cook the chicken and veggies for around 5 to 7 minutes.
- Then add the tomatoes, tomato sauce, and stock. Boil the soup while reducing the heat to medium-low.
- Toss the peeled corn kernels into the soup. The soup would benefit from the addition of chopped grilled red pepper. Throw in some chips by the handful into the soup.
- Quickly garnish the soup with shredded cheese and sour cream before serving. Some of the recommended garnishes can be sprinkled on top.
💭 Recipe Tips
- To add depth to the soup, grill the corn and red pepper so they have a smokiness to them.
- To alter the heat level, use chipotle peppers; if you like a milder flavor, use less at first and add more as needed.
- Toss in some avocado, cilantro, and shredded cheese to make this soup taste even better.
🍚 What Pairs Nicely With Chicken Tortilla Soup?
Chicken tortilla soup combines well with tacos, nachos, burritos, Mexican rice, roasted corn, black beans, salsa and chips, and a wide variety of salads.
🎚 How To Store Leftovers Chicken Tortilla Soup?
- In The Fridge: Leftover chicken tortilla soup can be refrigerated for up to 4 days after transfer to a tightly sealed container
- In The Freezer: Leftover chicken tortilla soup can be frozen for up to 3 months if kept in resealable bags. Let it thaw in the fridge Before reheating.
🥵 How To Reheat Leftovers Chicken Tortilla Soup?
- Microwave: Pour chicken tortilla soup into a microwave-safe bowl and heat for 35 to 55 seconds, stirring occasionally, over medium heat.
- Stove: Heat chicken tortilla soup in a saucepan over medium-low heat for 3 minutes, stirring frequently, until sufficiently heated.
FAQs
How can I thicken up my chicken tortilla soup?
Create a slurry with equal parts flour and cold water whisk into the soup, simmering until desired thickness.
How to make chicken tortilla soup less spicy?
To make chicken tortilla soup less spicy, begin by adding more broth gradually, ensuring a milder flavor.
Why does my chicken tortilla soup taste sour?
Your chicken tortilla soup might taste sour due to an excess of acidic ingredients like tomatoes or potential spoilage in the stock.
How do you keep tortillas from getting mushy in chicken tortilla soup?
To prevent tortillas from getting mushy in chicken tortilla soup, briefly fry each corn tortilla in oil for 10 seconds on each side until crispy yet pliable.
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Rachael Ray Chicken Tortilla Soup Nutrition Facts
Amount Per Serving
- Calories 260
- Total Fat 4g
- Saturated Fat 2g
- Trans Fat 0g
- Cholesterol 20mg
- Sodium 1700mg
- Total Carbohydrates 40g
- Dietary Fiber 5.9g
- Sugars 8g
- Protein 14g
Rachael Ray Chicken Tortilla Soup
Description
Rachael Ray’s Chicken Tortilla Soup is a tasty 15-minute dish with grilled corn, seasoned chicken, chipotle heat, crispy tortilla chips, cheesy goodness, and colorful garnishes.
Ingredients
Garnishes:
Instructions
- Heat a grill pan over high heat and a soup pot over medium heat. Before placing the corn on a grill pan, drizzle it with oil. Corn and red pepper are best grilled together.
- Cook the veggies for a total of 10 minutes over high heat, tossing them occasionally. Allow to rest for five minutes. Remove the blackened skin off the pepper.
- While the vegetables are cooking, cut the chicken into cubes. Put 2 teaspoons of oil into a soup pot and heat it up. Whisk in the hen. Finish with chicken seasoning, cumin, pepper, salt, and pepper. Coat the chicken lightly with oil.
- Chipotle peppers, zucchini, onions, and garlic should be used. To make sure the veggies are soft, cook the chicken and veggies for around 5 to 7 minutes.
- Then add the tomatoes, tomato sauce, and stock. Boil the soup while reducing the heat to medium-low.
- Toss the peeled corn kernels into the soup. The soup would benefit from the addition of chopped grilled red pepper. Throw in some chips by the handful into the soup.
- Quickly garnish the soup with shredded cheese and sour cream before serving. Some of the recommended garnishes can be sprinkled on top.
Notes
- To add depth to the soup, grill the corn and red pepper so they have a smokiness to them.
To alter the heat level, use chipotle peppers; if you like a milder flavor, use less at first and add more as needed.
Toss in some avocado, cilantro, and shredded cheese to make this soup taste even better.
Rachael Ray Chicken Tortilla Soup
