Chicken Tortilla Soup
Ingredients
Fried Tortilla Strips
-
5 to 6
pieces
corn tortillas
-
3
tablespoons
neutral oil
-
¼
teaspoon
flaky sea salt
Tortilla Soup
-
½
piece
yellow onion
-
4
cloves
garlic
-
1
teaspoon
ground cumin
-
½
teaspoon
ground coriander
-
1
teaspoon
kosher salt
-
1
piece
chipotle in adobo
-
1
15-ounce can
diced tomatoes
-
5
cups
chicken broth
-
1
pound
boneless skinless chicken breasts
For Garnish
-
1
piece
avocado
-
¼
cup
sour cream
-
1
piece
lime
-
½
piece
jalapeño
-
to taste
cilantro leaves
Instructions
- 1. Fry the tortilla strips in hot oil until crispy, then drain on paper towels and sprinkle with salt.
- 2. Sauté onions and garlic in a pot until translucent, then add spices and salt.
- 3. Blend the sautéed mixture with chipotle, diced tomatoes, and a splash of broth until smooth.
- 4. Return the blended mixture to the pot, add the remaining broth, and bring to a simmer.
- 5. Add the chicken to the pot and cook until done, then shred the chicken and return it to the soup.
- 6. Serve the soup topped with tortilla strips, sour cream, jalapeño slices, lime juice, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
385
Total fat
24g
Total carbohydrates
28g
Total protein
18g
Sodium
2054mg
Cholesterol
51mg
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