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    You are in: Home / Recipes / Santa Fe-Tastic Chicken Tortilla Soup Recipe
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    Santa Fe-Tastic Chicken Tortilla Soup

    Santa Fe-Tastic Chicken Tortilla Soup. Photo by Chef #610952

    1/1 Photo of Santa Fe-Tastic Chicken Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    DinnerDiva in OK's Note:

    This is Rachel Ray's. It is so awesome, I can't think of a single modification....it is perfect. It is more time consuming than most tortilla soups because of the roasted veggies, but it is totally worth it. If you wanted to go vegetarian, leave out the chicken, there is so much to this soup it would be great that way.

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    Ingredients:

    Servings:

    Units: US | Metric

    Optional garnishes

    Directions:

    1. 1
      Heat a grill pan to high and a soup pot to medium high.
    2. 2
      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.
    3. 3
      Remove charred skin from the pepper.
    4. 4
      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 zucchini, onions and garlic and chipotle peppers. Cook vegetables with chicken 5 to 7 minutes to soften. Add tomatoes, tomato sauce and stock.
    5. 5
      Bring soup to a bubble, reduce heat to medium low.
    6. 6
      Scrape corn off cob and add to soup.
    7. 7
      Chop grilled red pepper and stir into soup.
    8. 8
      Can simmer for about an hour or serve right away. This just gets better with time.
    9. 9
      Add chips to soup in handfuls and stir.
    10. 10
      Serve soup immediately with scatter of shredded cheese and a dollop of sour cream.
    11. 11
      Top with any or all of the suggested garnishes. Best with big chunks of avacado.

    Ratings & Reviews:

    • on November 22, 2011

      55

      Very tasty! I used 5 corn tortillas torn into small pieces instead of the tortilla chips. The soft corn tortillas dissolve while simmering to make a nicely thickened soup. This saved some calories and a lot of sodium, which is good because the chicken broth and canned tomatoes add plenty of salt. Two chipotles made for a very spicy soup so next time I'll go with just one. Also, frozen corn worked out fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2008

      55

      This is wonderful! Flavors are a nice blend. Used frozen corn instead of corn on cob. Cooked chipolte peppers, corn, and red peppers on grill in a grill mate pan. We love garlic so added 2 tsp and sauteed with pre-pkgd chicken breast cubes and other ingrediants. Garnish with avocado slices, shredded monterey pepper jack cheese, and a dollop of sour cream. Yum! This one's a keeper - thanks!.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Santa Fe-Tastic Chicken Tortilla Soup

    Serving Size: 1 (895 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 704.5
     
    Calories from Fat 324
    45%
    Total Fat 36.0 g
    55%
    Saturated Fat 12.7 g
    63%
    Cholesterol 122.6 mg
    40%
    Sodium 1376.6 mg
    57%
    Total Carbohydrate 58.3 g
    19%
    Dietary Fiber 10.8 g
    43%
    Sugars 21.9 g
    87%
    Protein 44.6 g
    89%

    The following items or measurements are not included:

    chipotle chiles in adobo

    blue corn tortilla chips

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