Chicken Tortilla Soup
The recipe Chicken Tortilla Soup can be made in about 1 hour. This gluten free recipe serves 6 and costs $2.99 per serving. One serving contains 462 calories, 22g of protein, and 29g of fat. 106 people found this recipe to be flavorful and satisfying. If you have skinless boneless chicken thighs, salsa, light olive oil, and a few other ingredients on hand, you can make it. Plenty of people really liked this main course. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Culicurious. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is outstanding. If you like this recipe, you might also like recipes such as Fire Roasted Tortilla Soup with Ancho Tortilla Strips, Chicken Tortilla Soup, and Chicken Tortilla Soup.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 75 minutes
Ingredients:
1 tablespoon chopped chipotle in adobo sauce
Sliced avocado
1-28 ounce can whole tomatoes
2 carrots, peeled and sliced into 1/2" coins
2 stalks celery, cut into 1/2" slices
6 cups chicken broth or stock
1/2 cup loosely packed cilantro leaves (small stems are okay)
6 corn tortillas - 3 for soup; 3 for garnish
1 tablespoon roughly chopped garlic
Thinly sliced green onions
2 teaspoons ground cumin
1/2 teaspoon ground black pepper
1 teaspoon kosher salt
2 tablespoons light olive oil
Lime wedges
Shredded Monterey Jack cheese
2 cups chopped onion
1/2 red bell pepper, diced
Salsa
1 pound boneless skinless chicken thighs
Sour cream
Vegetable oil, for frying
Equipment:
frying pan
slotted spoon
tongs
bowl
Cooking instruction summary:
Slice remaining 3 tortillas into thin 1/4" strips.In a small skillet, heat 1/2" vegetable oil to about 350 F.Add tortilla strips and fry until crisp, about 1 minute.Remove strips with a slotted spoon or tongs and transfer to a paper-towel-lined plate. Season with salt .Serve soup in bowls topped with these tortilla strips and any or all of the other garnishes.
Step by step:
1. Slice remaining 3 tortillas into thin 1/4" strips.In a small skillet, heat 1/2" vegetable oil to about 350 F.
2. Add tortilla strips and fry until crisp, about 1 minute.
3. Remove strips with a slotted spoon or tongs and transfer to a paper-towel-lined plate. Season with salt .
4. Serve soup in bowls topped with these tortilla strips and any or all of the other garnishes.
Nutrition Information:
covered percent of daily need
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