Best 2 Why The Chicken Crossed The Road Santa Fe Tastic Tortilla Soup Recipes

The classic riddle, "Why did the chicken cross the road?", takes on a new flavor in Santa Fe with the creation of the fantastic tortilla soup. This hearty and flavorful soup is a delicious blend of traditional Mexican ingredients and unique New Mexican twists, sure to tantalize taste buds and warm the soul. With its smoky, spicy, and slightly sweet flavor profile, this recipe is a culinary journey through the heart of the Land of Enchantment. Let's uncover the секрет behind this tantalizing soup and embark on a culinary adventure that will leave you craving more.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

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 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.

Tips:

Use fresh, high-quality ingredients: The better the ingredients, the better the soup will be. When possible, use organic, free-range chicken and fresh vegetables.
Don't overcrowd the pot: When cooking the chicken, make sure there is enough space for the pieces to cook evenly. If the pot is too crowded, the chicken will not cook properly.
Simmer the soup for at least 30 minutes: This will allow the flavors to develop and meld together.
Season the soup to taste: Add salt, pepper, and other spices to taste. You may also want to add a bit of lime juice or cilantro for extra flavor.
Serve the soup with your favorite toppings: Some popular toppings include sour cream, avocado, tortilla chips, and shredded cheese.

Conclusion:

This Santa Fe Tortilla Soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. So next time you have some leftover chicken, give this soup a try. You won't be disappointed!