Best 4 Chef Pachucos Chicken Tortilla Soup Recipes

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Chef Pachuco's Chicken Tortilla Soup is a delectable and hearty soup that combines the flavors of traditional Mexican cuisine with a modern twist. Created by renowned chef Pachuco, this soup has gained popularity for its rich broth, tender chicken, and the perfect balance of spices. Whether you're a seasoned cook or a beginner in the kitchen, this article will guide you through the steps of creating this flavorful dish, providing tips and tricks to help you achieve the perfect bowl of Chef Pachuco's Chicken Tortilla Soup.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN TORTILLA SOUP II



Chicken Tortilla Soup II image

Easy to make ahead and makes great leftovers too!

Provided by Trey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 13

6 tablespoons vegetable oil
8 (6 inch) corn tortillas, coarsely chopped
6 cloves garlic, minced
½ cup chopped fresh cilantro
1 onion, chopped
1 (29 ounce) can diced tomatoes
2 tablespoons ground cumin
1 tablespoon chili powder
3 bay leaves
6 cups chicken broth
1 teaspoon salt
½ teaspoon ground cayenne pepper
5 boneless chicken breast halves, cooked

Steps:

  • In a large stock pot heat oil. Add tortillas, garlic, cilantro and onion. Saute for 2 to 3 minutes.
  • Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in chicken. Heat through and serve.

Nutrition Facts : Calories 418.1 calories, Carbohydrate 24.4 g, Cholesterol 68.8 mg, Fat 22.3 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 3.9 g, Sodium 796.3 mg, Sugar 4.6 g

CHEF PACHUCO'S CHICKEN TORTILLA SOUP



Chef Pachuco's Chicken Tortilla Soup image

The other day, I had a hard time trying to get out of my wife what she may like for dinner. I had gone to the store to get ingredients to make a boring yet delicious butternut squash soup, but decided that I didn't want to make it. As I sat in my car in the parking lot of our local grocery store, I had remembered weeks earlier about my wife saying something about a tortilla soup that she had tried a while ago. I myself have tried the soup, but having already left the house, I had no way of looking up another recipe. After a few more minutes of thinking, I went into the store, bought a bunch of ingredients, came home and started cooking. What follows is the result. I hope you enjoy it as we did, just two nights ago.

Provided by Chef Pachuco

Categories     Chicken

Time 1h

Yield 6-8 bowls, 6-8 serving(s)

Number Of Ingredients 16

1 bunch cilantro
2 (8 ounce) cans tomato sauce
2 (48 ounce) cartons chicken broth
1/4 teaspoon ground cumin
3 tomatoes
1/4 teaspoon cayenne pepper
2 poblano peppers
1/4 teaspoon coriander
3 boneless skinless chicken breasts
1/4 teaspoon smoked paprika
2 garlic cloves
1/4 teaspoon salt
1 (10 ounce) package corn tortillas
1/4 teaspoon black pepper
1 red onion
1 teaspoon tomato paste

Steps:

  • Preheat oven to 200°.
  • Place tortillas on baking sheet. When oven is preheated, place tortillas in oven for 15-20 minutes, flipping once, to dry out (you do not want moist tortillas in this case).
  • When tortillas are dried out, cut into ¼ inch wide by 2 inch strips.
  • Boil chicken breasts in the chicken broth until they turn white in color and float.
  • Chop onion, tomatoes, and garlic. Set aside in bowl.
  • Chop cilantro. Set aside in another bowl.
  • Place poblano peppers under broiler or over the flame from a gas stove burner until the skin turns black in color.
  • Place poblanos in a plastic bag (you can use one like those you get at the grocery store) for 10-15 minutes.
  • When peppers are ready, take out of bag, run under cold water, and with hands (you may wish to use gloves), remove skin, seeds, and veins.
  • Chop the poblanos, and add to bowl with onion, tomatoes, and garlic.
  • In a skillet, heat enough oil to cover generously, the bottom of the skillet. Fry tortilla strips in the oil until golden brown (fry a little bit at a time; it is both easier to control, and gives more even browning).
  • Drain tortilla strips on some paper toweling to remove excess grease.
  • In the same oil, sauté onion, tomatoes, garlic, and poblanos until onion turns translucent.
  • Chop or shred chicken (is a matter of preference), then add to skillet with vegetables. Simmer for 5-10 minutes stirring occasionally.
  • Add tomato sauce and tomato paste, as well as all spices to the chicken broth. Bring to a boil.
  • Add vegetables from skillet and about one handful of cilantro (set remaining cilantro aside to use as a garnish if you choose) to the broth.
  • Reduce heat to a simmer and cook until cilantro turns black in color. Crush up approximately ¾ of the tortilla strips in a Ziploc bag until they are like bread crumbs, then add to pot.
  • Simmer until tortilla strips dissolve, stirring occasionally. When tortilla strips are dissolved, you are finished and ready to plate.
  • Serving suggestions are to shred some Monterey Jack cheese, and chop up some avocado, more onion and cilantro. Place these items along with some of the remaining tortilla strips on top of a piping hot bowl of soup.

PAMPERED CHEF CHICKEN TORTILLA SOUP



Pampered Chef Chicken Tortilla Soup image

Make and share this Pampered Chef Chicken Tortilla Soup recipe from Food.com.

Provided by tstokley

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 inch) corn tortillas
1/2 cup chopped onion
3 boneless skinless chicken breast halves
1 garlic clove
1/4 teaspoon chili powder
29 ounces chicken broth
1/4 teaspoon ground cumin
14 1/2 ounces diced tomatoes, undrained
1 (4 ounce) can chopped green chilies, undrained
4 teaspoons snipped fresh cilantro
1/2 cup shredded reduced-fat cheddar cheese
4 thick lime slices

Steps:

  • Preheat oven to 400. Cut tortillas into 1/2 inch strips. Place on baking sheet. Bake 7-8 minutes or until crisp.
  • Meanwhile, chop onion. Cut chicken into 1/2 inch pieces. Cook chicken in pot sprayed with vegetable oil, add onion, garlic, chili powder and cumin. Cook and stir. Stir in broth, tomatoes and chilis. Bring to a boil. Reduce heat and simmer.
  • Snip cilantro. Divide tortilla strips among 4 bowls. Ladle soup over tortillas. Grate cheese over top. Sprinkle with cilantro. Garnish each bowl with lime slice to squeeze juice into soup if desired.

Nutrition Facts : Calories 233.2, Fat 3.3, SaturatedFat 0.8, Cholesterol 51.3, Sodium 987.7, Carbohydrate 23.2, Fiber 3.8, Sugar 7, Protein 27.9

CHEESY CHICKEN TORTILLA SOUP



Cheesy Chicken Tortilla Soup image

Chicken tortilla soup with cream cheese.

Provided by 3zdaddy

Categories     Tortilla Soup

Time 40m

Yield 8

Number Of Ingredients 20

1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
3 cups chicken broth
1 (15 ounce) can chili beans in spicy sauce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chile peppers
1 (10 ounce) can red enchilada sauce
1 ½ teaspoons chili powder
1 teaspoon seasoned salt
¾ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper
6 ounces cream cheese, cubed
8 ounces extra sharp Cheddar cheese, grated
3 cups shredded cooked chicken
½ cup crushed tortilla chips, or to taste
¼ cup sour cream, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and saute until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
  • Stir in chicken broth, chili beans, black beans, corn, diced tomatoes with chiles, and enchilada sauce. Add chili powder, seasoned salt, paprika, cumin, and pepper; stir to combine. Increase heat to high and bring to a boil.
  • Once the soup is boiling, stir in cream cheese. Reduce heat and stir in Cheddar cheese until melted. Stir in chicken. Serve topped with tortilla chips, sour cream, and cilantro.

Nutrition Facts : Calories 492.4 calories, Carbohydrate 35.8 g, Cholesterol 97.8 mg, Fat 25.9 g, Fiber 8 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 1634.7 mg, Sugar 3.2 g

Tips:

  • Use a variety of fresh vegetables for a more flavorful soup.
  • Feel free to adjust the amount of chicken broth and water to achieve your desired soup consistency.
  • If you don't have any tortilla chips on hand, you can substitute cornbread or stale bread cubes.
  • To make the soup even more flavorful, you can add a teaspoon of chili powder or cumin.
  • If you like a spicy soup, add a chopped jalapeño pepper or a dash of cayenne pepper.
  • Top each bowl of soup with a dollop of sour cream, shredded cheese, and a sprinkle of chopped cilantro for a delicious and colorful garnish.

Conclusion:

Chef Pachuco's chicken tortilla soup is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. With its simple ingredients and flavorful broth, this soup is sure to be a hit with the whole family. So next time you're looking for a comforting and satisfying soup, give Chef Pachuco's chicken tortilla soup a try. You won't be disappointed!

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