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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 489.5
  • Total Fat: 14.2 g
  • Cholesterol: 70.5 mg
  • Sodium: 1,078.2 mg
  • Total Carbs: 50.6 g
  • Dietary Fiber: 14.7 g
  • Protein: 28.4 g

View full nutritional breakdown of CI tortilla soup (made calories by ingredient
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CI tortilla soup (made

Submitted by: KGERRING

Introduction

Here is the wonderful "Cooks Illustrated" tortilla soup recipe (minus the tortillas). I've added servings of broccoli, wine, black beans (in the recipe), and fresh fruit to make it "Zoned."

The "eat this with" is to accompany each PORTION of soup. So you'd eat 1/9 of this soup with 5oz broccoli, 4oz wine, etc (i.e. you don't need to eat 1/9th of 4oz of wine, 1/9th of 3-4 macadamia nuts). Enjoy!
Here is the wonderful "Cooks Illustrated" tortilla soup recipe (minus the tortillas). I've added servings of broccoli, wine, black beans (in the recipe), and fresh fruit to make it "Zoned."

The "eat this with" is to accompany each PORTION of soup. So you'd eat 1/9 of this soup with 5oz broccoli, 4oz wine, etc (i.e. you don't need to eat 1/9th of 4oz of wine, 1/9th of 3-4 macadamia nuts). Enjoy!

Number of Servings: 8

Ingredients

    1 rotisserie chicken (from the grocery store, deboned and without skin)
    8cups low-sodium chicken broth
    1very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
    4medium cloves garlic , peeled
    Table salt
    2sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
    2 medium tomatoes , cored and quartered
    1/2 medium jalapeņo chile
    1 can black beans
    1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
    1tablespoon vegetable oil

    To make this a 30/30/40 meal, eat this with:
    4oz wine
    5oz broccoli
    3 or 4 macadamia nuts
    1 c strawberries
    1 c blueberries

Tips

I modified this Cooks Illustrated recipe to suit my Zoning needs, but www.cooksillustrated.com is the best place to find the BEST-TASTING recipes, period. Any new "zoner" can find ways to modify the recipes (often just by removing the pasta and serving the meal over veggies) to make it low-carb and/or Zone. The articles that accompany the recipes also do a great job of teaching the lay person how to be a great cook.


Directions

Bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.


3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeņo, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, ladle soup into bowls; pass garnishes separately.



Serving Size: Makes 9 servings of soup to go with all of the "sides" to make a complete 30/30/40 meal.






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