El Torito’s Tortilla Soup
You can never have too many soup recipes, so give El Torito’s Tortilla Soup a try. Watching your figure? This gluten free recipe has 732 calories, 22g of protein, and 57g of fat per serving. This recipe serves 8 and costs $4.29 per serving. A few people made this recipe, and 41 would say it hit the spot. It is brought to you by Copy Kat. If you have yellow squash, skinless boneless chicken breasts, carrots, and a few other ingredients on hand, you can make it. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 40 minutes. With a spoonacular score of 94%, this dish is awesome. Fire Roasted Tortilla Soup with Ancho Tortilla Strips, Tortilla Soup, and Tortilla Soup are very similar to this recipe.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
12 slices avocado
1 bay leaf
2 carrots, diced
3 quart chicken broth
1/2 teaspoon chipotle chile en adobo, pureed
cilantro sprigs
1 tablespoon cilantro, chopped
4 corn tortillas--cut into thin strips
1/8 teaspoon cumin
1 tablespoon fresh mint, chopped
2 cloves garlic, chopped
1/2 pound Jack cheese, shredded
1 teaspoon pickled jalapeno chile seeded, chopped
juice from 1 lime
Oil
1 teaspoon dried Mexican oregano
1 boiling potato, diced
1/2 red bell pepper, diced
1 red onion, diced
salt, to taste
2 tablespoon sweet Sherry (preferably Harvey's Bristol Cream)
2 chicken breasts; boneless, skinless
1/4 cup tomato paste
white pepper, to taste
1 yellow squash, diced
1 zucchini, diced
Equipment:
sauce pan
paper towels
ladle
bowl
Cooking instruction summary:
Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. Combine chickenbroth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat. To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once.
Step by step:
1. Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred.
2. Combine chickenbroth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary.
3. Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes.
4. Add cilantro and mint. Stir, then remove from heat. To assemble, fry tortilla strips in hot oil until crisp.
5. Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips.
6. Garnish each bowl with avocado slice and sprig cilantro.
7. Serve at once.
Nutrition Information:
