Jane Butel's Soup Recipes: Chicken Tortilla Chowder

Jane Butel is the Queen of Southwest Cooking and a master of some of the finest food in the world! Here are some of her best with her personal comments.

Jane Butel's Quick & Easy Made-From-Scratch Soups -- Recipe #2

Soups are satisfying to the soul. And homemade soups even more so. I like to make quick soups when I feel the urge for soup and a salad or with just a crunchy crusted piece of hearth bread.

Here are three flavorful quick and easy soups that are easy in every way-to make, eat and on the pocket book. Nutritional information has also been provided for your convenience.

#2 : Chicken Tortilla Chowder

The hearty, full flavor and creamy consistency of this chicken soup tastes like work, but this dish is actually fast and easy to make. Cutting the chicken breast is the most time-consuming part of the recipe. This is a versatile dish that you can vary in many ways. Instead of chicken breasts, you could use leftover roast chicken or turkey, firm-fleshed fish or shellfish with fish stock, roast beef, or ground chuck with beef stock.

Cooking Time: 10-12 minutes
Yield: 2 servings

1, 14 ½ oz. can chicken broth, preferably low sodium, with water added to make 2 cups
2 white or yellow corn tortillas, broken up
1 pound chicken breasts, trimmed and cut into 1-inch cubes
3 scallions, thinly sliced (some reserved for garnish)
1 ½ tablespoons minced pickled jalapenos with juice
Optional Garnishes:
Cilantro leaves
Crushed red caribe chiles
Lime wedges

1. Place the chicken broth and water in a 3-quart saucepan over medium heat. Add the tortillas and chicken. Cover, reduce the heat to low and simmer, stirring, for 5 to 6 minutes.

2. Add the scallions and jalapenos with juice. Stir to combine well. Simmer for approximately another 5 minutes. Serve garnished with the reserved scallion and, if desired, the cilantro, chiles, and lime to squeeze on the chowder.


Per Serving:
Calories 326, Protein 50g, Carbohydrates 14g, Fiber 2g, Fat 8g, Saturated Fat 2g, Cholesterol 130mg, Sodium 338mg.

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Jane Butel's Delicious Chile-Sparked Sweet Potato Soup

Jane Butel is the Queen of Southwest Cooking and a master of some of the finest food in the world! Here are some of her best with her personal comments.

Jane Butel's Quick & Easy Made-From-Scratch Soups -- Recipe #1

Soups are satisfying to the soul. And homemade soups even more so. I like to make quick soups when I feel the urge for soup and a salad or with just a crunchy crusted piece of hearth bread.

Here are three flavorful quick and easy soups that are easy in every way-to make, eat and on the pocket book. Nutritional information has also been provided for your convenience.

#1: Chile-Sparked Sweet Potato Soup

This hearty soup is wonderful for lunch, served with just a crunch of baked tortilla shoestrings. Serve the soup with a sandwich for a light dinner.

Yield: 4 servings

2 medium sweet potatoes, peeled and cut into ½" dice
4 scallions, thinly sliced (1 tablespoon sliced tops reserved for garnish)
1 cup evaporated skim milk
1 tablespoon ground pure hot red chile, or to taste
Few grates of fresh nutmeg
Baked tortilla shoestrings for garnish (optional)

1. Place the potatoes, scallions, and 1 cup water in a 2-quart glass or microwaveable plastic bowl. Cover with plastic wrap and microwave on full power for 10 minutes. Or, to cook conventionally, place the ingredients in a heavy, medium saucepan, cover and simmer for 15 minutes, or until fork-tender.

2. Transfer potato mixture to a food processor. Add the milk and 2 teaspoons of the chile and process until pureed. Stir in the nutmeg. Return to the 2-quart container and microwave for about 2 minutes, or until hot. Serve garnished with reserved chile and scallion.

Per Serving (1/4 recipe): Calories 143 g, Protein 9 g, Carbohydrates 26 g, Fiber 10 g, Fat 2 g Saturated Fat 1 g, Cholesterol 2 mg, Sodium 381 mg

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