Chicken Tortilla Soup

Chicken Tortilla Soup takes about 45 minutes from beginning to end. For $2.25 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 545 calories, 30g of protein, and 31g of fat each. Head to the store and pick up bell pepper, chicken thighs, canolan oil, and a few other things to make it today. This recipe from Muy Bueno Cookbook has 1478 fans. It is a good option if you're following a gluten free diet. It will be a hit at your Winter event. It works well as a soup. With a spoonacular score of 95%, this dish is amazing. Similar recipes include Fire Roasted Tortilla Soup with Ancho Tortilla Strips, Chicken Tortilla Soup, and Chicken Tortilla Soup.

Servings: 8

 

Ingredients:

2 pasilla or ancho chiles, stemmed, seeded, and torn into large pieces

2 avocados, peeled, pitted, and diced

1/3 cup canola oil, for frying tortilla strips

2 cups quesadilla or asadero cheese, shredded (optional)

2 chicken breasts

2 chicken thighs

14 white or yellow corn tortillas sliced into ¼-inch-thick strips

1 clove garlic, peeled

2 limes cut into wedges

3 tablespoons olive oil, divided

Pepper to taste

3 tablespoons salt

4 medium tomatoes, roasted

10 cups of water

½ medium yellow onion, rough chopped

Equipment:

pot

baking sheet

broiler

blender

frying pan

paper towels

bowl

ladle

Cooking instruction summary:

In a caldero (stockpot), bring water to a boil. Add salt, chicken breasts, and chicken thighs and reduce the heat to simmer until chicken is tender, about 30 minutes. Remove chicken, shred after it cools and set aside. Set aside the pot of chicken broth.Heat 1 tablespoon of olive oil over high heat and fry the torn chile pieces quickly for about 1-2 minutes on each side. Careful not to burn the chile or it will have a bitter taste. Set aside.Preheat the broiler and roast the tomatoes on a cookie sheet for about 20 minutes, turn over after 10 minutes to get all sides. Tomatoes should be mushy and slightly charred when ready. Remove only the charred pieces of skin before blending the tomatoes.Puree the tomatoes, chiles, onion, and garlic in a blender.In a deep pot, add 2 tablespoons of olive oil over high heat add the blended ingredients and fry for about 5 minutes. Add the chicken broth and simmer for 30 minutes. Add the shredded chicken and simmer for another 10 minutes. Add salt and pepper to taste.In a large skillet, heat the canola oil over medium-high heat and fry the tortilla strips until lightly browned around the edges, about 45 seconds. Transfer the strips to paper towels to drain.In separate serving bowls set out the cubed avocadoes, cabbage, and lime wedges.Ladle the soup into bowls with a handful of tortilla strips, cubed avocados, and a squeeze of lime juice.If desired, add grated cheese and cabbage.

 

Step by step:


1. In a caldero (stockpot), bring water to a boil.

2. Add salt, chicken breasts, and chicken thighs and reduce the heat to simmer until chicken is tender, about 30 minutes.

3. Remove chicken, shred after it cools and set aside. Set aside the pot of chicken broth.

4. Heat 1 tablespoon of olive oil over high heat and fry the torn chile pieces quickly for about 1-2 minutes on each side. Careful not to burn the chile or it will have a bitter taste. Set aside.Preheat the broiler and roast the tomatoes on a cookie sheet for about 20 minutes, turn over after 10 minutes to get all sides. Tomatoes should be mushy and slightly charred when ready.

5. Remove only the charred pieces of skin before blending the tomatoes.Puree the tomatoes, chiles, onion, and garlic in a blender.In a deep pot, add 2 tablespoons of olive oil over high heat add the blended ingredients and fry for about 5 minutes.

6. Add the chicken broth and simmer for 30 minutes.

7. Add the shredded chicken and simmer for another 10 minutes.

8. Add salt and pepper to taste.In a large skillet, heat the canola oil over medium-high heat and fry the tortilla strips until lightly browned around the edges, about 45 seconds.

9. Transfer the strips to paper towels to drain.In separate serving bowls set out the cubed avocadoes, cabbage, and lime wedges.Ladle the soup into bowls with a handful of tortilla strips, cubed avocados, and a squeeze of lime juice.If desired, add grated cheese and cabbage.


Nutrition Information:

Quickview
545k Calories
29g Protein
31g Total Fat
40g Carbs
28% Health Score
Limit These
Calories
545k
27%

Fat
31g
48%

  Saturated Fat
9g
61%

Carbohydrates
40g
14%

  Sugar
9g
11%

Cholesterol
93mg
31%

Sodium
2932mg
128%

Get Enough Of These
Protein
29g
59%

Vitamin C
117mg
142%

Vitamin A
5567IU
111%

Vitamin B6
1mg
56%

Vitamin B3
10mg
53%

Phosphorus
530mg
53%

Fiber
11g
47%

Selenium
30µg
44%

Vitamin K
33µg
32%

Potassium
1118mg
32%

Calcium
285mg
29%

Vitamin B2
0.48mg
28%

Vitamin E
4mg
28%

Magnesium
103mg
26%

Folate
101µg
25%

Manganese
0.48mg
24%

Vitamin B5
2mg
24%

Zinc
2mg
20%

Copper
0.34mg
17%

Vitamin B1
0.22mg
15%

Iron
2mg
15%

Vitamin B12
0.53µg
9%

Vitamin D
0.25µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Chicken Tortilla Soup

 

Chicken Tortilla Soup!

 

Chicken Tortilla Soup- Lynn's Recipes

 

Suggested for you

Chicken with 40 Cloves of Garlic
Chocolate Buttermilk Cake Parfaits
Torta Ahogada – 400 Best Sandwich s
Baking Basics: How to make homemade pudding
Butternut Squash Noodle Turkey Bolognese Stuffed Acorn Squash with Melted Gruyere: Two Ways
Sparkling Pomegranate Berry Punch #SundaySupper
Swirled White Chocolate Raspberry Tart
Peanut Butter Cream Pie
Poached Eggs in Mole with Creamy Green Rice
Salt and Pepper Chicken Wings
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

I made wine out of raisins so I wouldn`t have to wait for it to age.

Popular Recipes
Thyme Roasted Mushroom Grilled Cheese

Life as a Strawberry

Chipotle-Glazed Roast Chicken with Sweet Potatoes

Alidas Kitchen

Bacon-wrapped Corn with Chipotle-Honey Glaze

Onion Rings And Things

Marinated Mushrooms and Smoked Sausage Pasta #MushroomDish

Better in Bulk

No-Bake Turtle Cookies

The Recipe Rebel