Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Soup2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat8 cups low-sodium chicken broth1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled4 medium cloves garlic , peeled2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oreganoTable salt2 medium tomatoes , cored and quartered1/2 medium jalapeņo chile1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce1 tablespoon vegetable oilGarnishes1 lime , cut into wedges1 Hass avocado , diced fine8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced finefresh cilantro leavesminced jalapeno pepperMexican crema or sour creamTortilla chips
Directions
1.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.
2.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
3.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, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
Number of Servings: 8
Recipe submitted by SparkPeople user WATTJOSI.
1.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.
2.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
3.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, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
Number of Servings: 8
Recipe submitted by SparkPeople user WATTJOSI.
Nutritional Info Amount Per Serving
- Calories: 249.1
- Total Fat: 11.1 g
- Cholesterol: 38.0 mg
- Sodium: 769.0 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 3.6 g
- Protein: 20.8 g
Member Reviews