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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 237.3
  • Total Fat: 13.6 g
  • Cholesterol: 33.8 mg
  • Sodium: 993.2 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 5.1 g
  • Protein: 16.6 g

View full nutritional breakdown of Williams Sonoma Tortilla-less Tortilla Soup calories by ingredient
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Williams Sonoma Tortilla-less Tortilla Soup

Submitted by: EMERGENTME

Introduction

Totally amazing tortilla soup! Totally amazing tortilla soup!
Number of Servings: 8

Ingredients

    2 tbsp olive oil
    2 yellow onions
    4 cloves garlic
    1/2 cup plus 4 teaspoons fresh cilantro, chopped
    2 cups (12 oz) canned roma tomatoes
    1 tsp ground cumin
    8 cups (64 fl oz / 1 ltr) chicken stock
    2 skinless, boneless chicken breasts, about .5 pound, cut into bite-sized strips
    Salt & pepper to taste
    2 dried chile such as ancho, seeded
    2 avocados, pitted, peeled and diced
    1/2 cup (2 oz) shredded Monterey jack cheese
    4 tsp lime juice

Directions

This recipe is from my Williams Sonoma Soup Cookbook and it's irresistably good, so I've written down the recipe for a double batch. Ordinarily one would add tortillas to the soup, but it's delicious without them (and very healthy - even with the sprinkling of cheese) so I skip the tortillas.

In a frying pan over medium heat, warm the oil. Add the onion, garlic, and the 4 tsp cilantro and saute until just golden brown (about 10 min).

In a blender or food processor, combined sauteed mixture and the tomatoes. Process until smooth.

In the frying pan, over medium-high heat, add the tomato mixture and cumin. Cook, stirring frequently, until thickened and darkened, 5-6 min.

Transfer the mixture to large pot over medium-low heat and add the stock. Cover partially and simmer, stirring occasionally, until the soup is slightly thickened - about 20 min.

While the soup is cooking, in a small, dry frying pan over medium-high heat, toast the seeded chiles until fragrant and somewhat crisp - about 10 minutes. Shake the pan often; don't let the chile burn. Let cool, then crumble and set aside.

Add the chicken strips to the soup mixture and simmer until they are just opaque throughout, 2-3 min longer. Season to taste with salt & pepper.

To serve, ladle soup into warmed bowls. Divide the crumbled chile, the cilantro, avocado, cheese and lime juice evenly between the bowls and serve immediately.



Number of Servings: 8

Recipe submitted by SparkPeople user EMERGENTME.






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