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:

1 ripe avocado

1 can (14.5 oz) diced tomatoes, undrained (recommended Muir Glen fire-roasted)

4 cups chicken broth or homemade chicken stock

1/2 teaspoon coarse salt (kosher or sea salt)

6 (6-inch) corn tortillas, preferably a little old and dried out

Chopped fresh cilantro

2 cloves garlic, minced

1/4 cup grapeseed oil, peanut oil, other high smoke-point oil

1 medium Anaheim, poblano or jalapeño chile, seeded, veins removed, chopped (Depending on the hotness and flavor desired. You can also mix chiles - 1 Anaheim and a half jalapeño.)

1 lime, cut into wedges

1/2 cup (2 oz) shredded Monterey Jack cheese (or mild cheddar)

1/2 cup chopped onion

1 1/2 cups shredded cooked chicken

Equipment:

baking sheet

oven

pot

frying pan

bowl

ladle

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:

Quickview
562k Calories
28g Protein
33g Total Fat
42g Carbs
38% Health Score
Limit These
Calories
562k
28%

Fat
33g
51%

  Saturated Fat
7g
44%

Carbohydrates
42g
14%

  Sugar
10g
12%

Cholesterol
59mg
20%

Sodium
907mg
39%

Get Enough Of These
Protein
28g
56%

Vitamin B3
10mg
54%

Vitamin E
6mg
44%

Phosphorus
422mg
42%

Vitamin B6
0.81mg
40%

Fiber
8g
35%

Selenium
23µg
34%

Vitamin C
25mg
31%

Potassium
1062mg
30%

Vitamin B2
0.49mg
29%

Copper
0.53mg
27%

Magnesium
91mg
23%

Manganese
0.45mg
23%

Calcium
205mg
21%

Folate
79µg
20%

Iron
3mg
20%

Vitamin B1
0.28mg
19%

Zinc
2mg
18%

Vitamin K
18µg
17%

Vitamin B5
1mg
16%

Vitamin A
486IU
10%

Vitamin B12
0.27µg
5%

covered percent of daily need
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