Tortilla Bowl with Chicken Soup
Recipe Details :
INGREDIENTS
1 onion, diced
1 jalapeno, diced
3 garlic cloves, chopped
3 chicken breasts
1 can black beans, drained
1 can corn, drained
1 can diced tomatoes
1 can red enchilada sauce
4 cups chicken stock
1/2 teaspoon oregano
1/2 teaspoon ground pepper
1 teaspoon cumin
1 teaspoon salt
1 pack large flour tortilla
Vegetable oil for frying
Toppings (optional)
Cilantro
Monterey jack cheese
Lime wedges
Avocado slices
PREPARATION
1.) Place onion, jalapeno and garlic in the bottom of a slow cooker.
2.) Place the chicken breasts on top of the diced veggies.
3.) Add all canned ingredients to the chicken in the slow cooker. Top with the chicken stock.
4.) Set slow cooker to high and cook for 3 hours.
5. When soup is done, remove chicken and dice it on a cutting board. Return diced chicken to the soup.
6.) Fill a large pot 2/3 full with vegetable oil and heat until it reaches 350F.
7.) Carefully place the tortilla on top of oil and gently press the tortilla down with a ladle. Fry tortilla until golden brown. Drain on a cooling rack for minutes.
8.) Place fried tortilla bowl in a soup bowl and fill it with the soup.
9.) Top it off with cheese, avocado, cilantro and garnish with a lime wedge.
10.) Enjoy!!
Perfect Chicken Tortilla Soup Traditional Vs. Fancy
Homemade chicken tortilla soup is the only way to the best chicken tortilla soup of your life. Today we're making a traditional version and an ultra-fancy version. Is there a winner... or are they both winners?
Get My Cookbook:
Additional Cookbook Options (other stores, international, etc.):
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
Subreddit:
---------------------------------------------------------------
Full Recipe:
Ingredients Needed:
Chips:
-1.5 quarts (1420ml) veggie oil
-Corn Tortillas
-Salt to Taste
Traditional:
- 4oz (113g) bacon
- 1 lb (16oz) chicken thighs, boneless & skinless
- 1 medium onion
- 5 cloves of garlic, finely chopped
- 2 Serrano chilies
- 2 teaspoons (2g) ground cumin
- 1 teaspoons (1g) ground coriander
- 1 teaspoons (1g) smoked paprika
- 1/2 teaspoons (1g) cinnamon
- 2 dried guajillo chilies, de-seeded
- 1 dried ancho chili, de-seeded
- 4 cups (960ml) chicken stock
- 2 ears of corn
-1/2 28 oz can crushed tomatoes
- salt to taste
- cilantro for garnish
- 2 avocados, diced
- 3 limes
- 1 piece Oaxaca cheese
-1 cup shredded cheddar
Fancy:
- 3-4 fried corn tortillas
- 3-4 Chicken skins
- 100ml cream
- 150ml soup
- 35g tomato paste
- salt to taste
The Pioneer Woman Makes Fish Stick Tacos in Quarantine | The Pioneer Woman | Food Network
We're ALL about simplicity and using what you have right now! Ree uses frozen fish sticks for an easy take on fish tacos, made from the comfort of her kitchen with her kids! #StayHome #WithMe
Subscribe ►
Get the recipe ►
Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Fish Stick Tacos
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 1 hr 5 min
Active: 45 min
Yield: 16 tacos
Ingredients
48 frozen fish sticks
Homemade Tortillas, recipe follows
Cabbage Pantry Slaw, recipe follows
1 cup jarred salsa
1 cup jarred salsa verde
1 1/2 cups grated Colby Jack cheese
Jarred sliced jalapenos, for topping
3 limes, cut into wedges
Homemade Tortillas:
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 tablespoons vegetable oil
1 cup very hot water
Cabbage Pantry Slaw:
1/2 head green cabbage, finely shredded
1 cup store-bought salad dressing, such as Thousand Island or Southwest flavor
2 tablespoons jarred jalapenos, chopped, plus 3 tablespoons liquid from the jar
One 4-ounce can diced pimentos, drained
Kosher salt and freshly ground black pepper
Directions
Cook the fish sticks according to the package directions.
Pile 3 fish sticks onto each Homemade Tortilla. Add some of the Cabbage Pantry Slaw, both salsas and cheese, then top with a few slices of jalapeno and a squeeze of a lime wedge. Serve immediately.
Homemade Tortillas:
In a bowl, stir together the flour and salt. Stir in the vegetable oil, then slowly pour in the hot water, stirring gently. When the dough comes together, turn it out onto a lightly floured surface. Knead it gently a few times to smooth it out.
Heat a cast-iron skillet or griddle over medium-high heat. Pinch off a piece of dough slightly smaller than a Ping-Pong ball and roll it into a 5-inch circle. It should be extremely thin.
Cook on the dry skillet for about 1 minute on the first side, until it starts to brown a little, then flip it and cook for about 30 seconds on the second side. Remove and stack onto a kitchen towel, then repeat with the rest. As you stack the tortillas, wrap them in the kitchen towel while you cook the next ones.
Cabbage Pantry Slaw:
Put the shredded cabbage in a large bowl. Add the dressing, jalapenos and their liquid, pimentos and salt and pepper to taste. Stir until thoroughly combined.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#ThePioneerWoman #ReeDrummond #FoodNetwork #FishStickTacos
The Pioneer Woman Makes Fish Stick Tacos in Quarantine | The Pioneer Woman | Food Network
Southwest Enchiladas
This is a no-fuss main dish that is easy to assemble – and that the whole family will love.
Explore our website for more entertaining ideas and easy recipes:
Connect with us:
Subscribe to our blog for delicious recipes every week:
Have some fun with us on Facebook:
Find your meal solutions and cooking tips when you follow us on Pinterest:
Southwest Canned Soup Delight
SOUTHWEST CANNED SOUP DELIGHT Hey foodies! ???? ✨ National Canned Food Month calls for a flavor-packed celebration! My Southwest Canned Soup Delight! ???????? Embrace the convenience of canned ingredients with this quick, fuss-free recipe. Think hearty ground hamburger, vibrant veggies, and a kick of zesty Mexican flair. ???????? Ready for a warm, comforting bowl that proves canned foods can be both convenient and delicious? Let's dive in! ????????????
Ingredients
2 lbs Ground Hamburger Meat
1 Sweet Onion
4 cloves Garlic
2 Tablespoons Olive Oil
1 can (26 oz) Ranch Style Beans with Jalapeño Peppers
1 can (15.25 oz) of Whole Kernel Corn
1 can (10 oz) Rotel Diced Tomatoes & Green Chilies
1 can (14.5 oz) Muir Glen Fire Roasted Tomatoes
1 block (16 oz) Mexican Velveeta Cheese
1 package (1 oz) La Tiara Taco Seasoning
2 cups Beef Broth
1 bag Mission Organic Blue Corn Tortilla Chips
1 Avocado
1 bunch Cilantro
2 Limes
Directions
In a large pot, sauté diced onion in olive oil until translucent.
Add minced garlic and sauté with the onions for 2 minutes.
Add ground hamburger and one (1) package of the taco seasoning. Brown it along with the onions and garlic. Drain excess fat and return the mixture to the pot.
Add all remaining canned ingredients, including Ranch Style Beans, Corn, Rotel, Diced Tomatoes, and cubed Mexican Velveeta Cheese, into the pot.
Pour in beef broth and sprinkle in second package of taco seasoning. Stir the ingredients together.
Allow the soup to simmer, ensuring the cheese is completely melted and the soup is hot and bubbly.
Serve soup hot, topped with 1 oz Blue Corn Tortilla Chips, a few fresh Avocado slices, and a pinch of chopped Cilantro. Squeeze a wedge of lime over each bowl for a burst of citrusy freshness.
Chicken Tortilla Soup
Spring Meal Plan- 6 Dinners, 4 Nights of Cooking + 1 Brunch
-Dinner 1 & 3- Southwest Sweet Potatoes
-Dinner 2- Ham Sandwiches
-Dinner 4 & 6- Chicken Tortilla Soup
-Dinner 5- Ham Pinwheels
-Brunch- Sweet & Savory Breakfast Tostadas
Recipe Serves: 2
Cook Time: 25 Minutes
Ingredients:
-2 Large Chicken Breasts
-2- 32 Ounce Cartons Chicken Stock
-7 Ounce Can Green Chilies
-10 Ounce Can Red Enchilada Sauce
-15.25 Ounce Can Corn
-15 Ounce Can Black Beans
-Remaining Cilantro from Dinner 1 (1/2 Bunch)
-Leftover Sour Cream from Dinner 1 (4 Ounces or 1/2 Cup)
-1 Tablespoon Vegetable Oil
-4 Flour Tortillas
Tools Needed:
-Large Soup Pot
-Skillet
-Can Opener
-Colander
-Wooden Spoon
-Ladle
-Measuring Spoons
-Cutting Board
-Chefs Knife
-2 Storage Containers
How To:
-Preheat the oven to 400
-Cut the tortillas into wedges and lay on a sheet pan, drizzle 2 tablespoons of oil and 1 tablespoon of salt over the top and toss with your hands
-Bake for about 10 minutes, until tortillas are crisp but edges are not starting to burn
-Heat the vegetable oil in a large soup pot over medium high heat
-Cut the chicken breasts into 1/2 pieces
-Add the chicken to the hot soup pot and cook, stirring occasionally, until browned, about 8 minutes
-Drain and rinse the corn and black beans
-Add the corn, black beans, green chilies, enchilada sauce, and chicken stock to the pot
-Stir occasionally until the soup comes to a bubble, about 10 minutes
-Save half of the soup and half of the tortilla chips in storage containers for Dinner 6 (Reheated Chicken Tortilla Soup)
-Serve with a handful of your baked tortilla chips right in the soup, a sprinkle of cilantro and a dollop of sour cream