Tortilla Soup

You can never have too many soup recipes, so give Tortilla Soup a try. This recipe serves 4 and costs $2.17 per serving. Watching your figure? This gluten free recipe has 562 calories, 28g of protein, and 33g of fat per serving. If you have coarse salt, jalapeno chile, chicken stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 30 minutes. 2965 people have tried and liked this recipe. It is brought to you by Simply Recipes. Winter will be even more special with this recipe. Overall, this recipe earns an amazing spoonacular score of 97%. If you like this recipe, you might also like recipes such as Fire Roasted Tortilla Soup with Ancho Tortilla Strips, Tortilla Soup, and Tortilla Soup.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.2 Add the chopped onions to the pan, cook 2 minutes, stirring frequently. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened. Add the garlic and cook for 30 seconds more. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes. Add the shredded chicken and cook until heated through.3 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

 

Step by step:

1. 1 If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200°F for 10-15 minutes to dry them out a bit. It is best to start with tortillas that don't have a lot of moisture in them.

2. Cut tortillas in half, and then cut the halves into 1/4-inch wide strips.

3. Heat oil over medium-high heat in a 3-quart pot. Working in three batches, fry the tortilla strips in the oil, until lightly browned and crisp.

4. Remove the tortilla strips from the pan and let drain on a paper-towel-lined plate.2

5. Add the chopped onions to the pan, cook 2 minutes, stirring frequently.

6. Add the chopped chile and cook for 2-3 minutes more, until the onions and chiles have softened.

7. Add the garlic and cook for 30 seconds more.

8. Add the broth, tomatoes, and salt. Increase the heat to high, heat until the soup begins to boil, then reduce the heat to a low simmer, cover and simmer for 15 minutes.

9. Add the shredded chicken and cook until heated through.3 To serve, pit, peel, and cut the avocado into 1-inch pieces. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro.

10. Serve with lime wedges.

Nutrition Information:

covered percent of daily need

 

Related Videos: