- 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
Williams Sonoma Tortilla-less Tortilla SoupSubmitted by: EMERGENTME
IntroductionTotally amazing tortilla soup! Totally amazing tortilla soup!
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
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.