Tortilla Soup
You can never have too many soup recipes, so give Tortilla Soup a try. This recipe makes 2 servings with 910 calories, 41g of protein, and 38g of fat each. For $3.4 per serving, this recipe covers 48% of your daily requirements of vitamins and minerals. If you have corn tortillas, bay leaf, carrot, and a few other ingredients on hand, you can make it. 18 people were glad they tried this recipe. It is brought to you by Cookie Madness. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a tremendous spoonacular score of 95%. 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: 2
Preparation duration: 10 minutes
Ingredients:
Garnish: avocados, shredded cheese, chopped tomatoes
1 bay leaf
14 ounce can of diced tomatoes, drained
2 tablespoons carrot baby food
1/4 teaspoon cayenne (optional — I never use)
1 1/2 cups shredded chicken breast (use more or less)
4 (3 ounces) corn tortillas, chopped (about 3/4 cup chopped)
1 tablespoon finely chopped garlic
1 tablespoon ground cumin
1 teaspoon honey
1 cup chopped onions
Black pepper and salt to taste (if necessary)
2 tablespoons light olive oil or vegetable oil
Equipment:
dutch oven
pot
bowl
Cooking instruction summary:
In a Dutch oven or large pot, heat the oil over medium for about 40 seconds. Add the onions and tortillas and sauté for 3-5 minutes.Add the garlic and sauté for another 2 minutes, scraping bottom of pot with a spoon.Add the tomatoes and 1 cup of the water or broth. Scrape bottom of pot. If using soup base, add the soup base and stir until it is dissolved. Stir in remaining 2 cups water (or broth).Continue heating over medium or just below a boil, then add the carrot baby food, cumin, chili powder, honey and the bay leaf. Increase heat slightly and bring to a boil, then reduce heat to a simmer. Cover and let simmer for 30 minutes. Uncover and simmer, stirring often, for about 20-30 minutes or until soup is thick. Add salt and black pepper to taste. About 5 minutes before serving, add the chicken. Alternatively, you can put a big stack of chicken in a bowl, top it with avocados and cheese, then pour the soup around it. Remove the by leaf before serving. Makes about 5 cups.
Step by step:
1. In a Dutch oven or large pot, heat the oil over medium for about 40 seconds.
2. Add the onions and tortillas and sauté for 3-5 minutes.
3. Add the garlic and sauté for another 2 minutes, scraping bottom of pot with a spoon.
4. Add the tomatoes and 1 cup of the water or broth. Scrape bottom of pot. If using soup base, add the soup base and stir until it is dissolved. Stir in remaining 2 cups water (or broth).Continue heating over medium or just below a boil, then add the carrot baby food, cumin, chili powder, honey and the bay leaf. Increase heat slightly and bring to a boil, then reduce heat to a simmer. Cover and let simmer for 30 minutes. Uncover and simmer, stirring often, for about 20-30 minutes or until soup is thick.
5. Add salt and black pepper to taste. About 5 minutes before serving, add the chicken. Alternatively, you can put a big stack of chicken in a bowl, top it with avocados and cheese, then pour the soup around it.
6. Remove the by leaf before serving. Makes about 5 cups.
Nutrition Information:
covered percent of daily need
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