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:

Quickview
459k Calories
21g Protein
28g Total Fat
33g Carbs
24% Health Score
Limit These
Calories
459k
23%

Fat
28g
44%

  Saturated Fat
6g
41%

Carbohydrates
33g
11%

  Sugar
6g
8%

Cholesterol
78mg
26%

Sodium
2125mg
92%

Get Enough Of These
Protein
21g
43%

Vitamin A
4350IU
87%

Vitamin C
48mg
58%

Vitamin K
52µg
50%

Fiber
11g
45%

Vitamin B6
0.89mg
44%

Vitamin B3
8mg
42%

Phosphorus
374mg
37%

Potassium
1277mg
37%

Manganese
0.6mg
30%

Selenium
20µg
29%

Folate
116µg
29%

Vitamin E
4mg
27%

Vitamin B5
2mg
27%

Vitamin B2
0.4mg
23%

Magnesium
90mg
23%

Copper
0.43mg
21%

Zinc
2mg
18%

Iron
3mg
17%

Vitamin B1
0.24mg
16%

Calcium
129mg
13%

Vitamin B12
0.62µg
10%

covered percent of daily need
Widget by spoonacular.com

 

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