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
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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