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chicken Tortilla Soup serves 6. 1 Cooked Chicken
6 Cups (48 Ounces) Chicken Broth
1/4 Cup Vegetable Oil, Divided
6 Corn Tortillas, Cut In 1/4-inch Strips
1/2 Large Onion, Diced
3 Cloves Garlic, Minced
1 (10 Ounce) Can Diced Tomatoes With Green Chiles
lime Wedges
1/2 Cup Chopped Cilantro
1 Cup Cubed Mexican Cheese, Such As Queso Fresco
Or Shredded Mexican-style Cheese Blend
1 Avocado, Pitted, Peeled And Diced pull Meat Off Chicken And Dice Into Bite-size Pieces. Refrigerate Until Ready To Use. Discard Skin And Bones Or Place In Saucepan With Chicken Broth. Bring To A Simmer, Cover And Cook About 20 Minutes. Strain, Discarding Skin And Bones. Refrigerate Broth And Discard Fat From Top. (this Is Optional; You Can Use Plain Chicken Broth.) put 2 Tablespoons Oil In A Skillet. Working In Batches If Necessary, Add Tortilla Strips And Cook Until Lightly Brown And Crisp. Remove With A Slotted Spoon And Drain On Paper Towels. heat Remaining 2 Tablespoons Oil In A Large Saucepan Over Medium Heat. Add Onion, Cover, Reduce Heat And Cook About 10 Minutes, Until Softened. Uncover And Add Garlic. Cook 1-2 Minutes. Increase Heat To Medium. add Tomatoes And About Half The Tortilla Strips. Add The Broth, Then Bring To A Boil. Remove From Heat And Cool Slightly. Puree In The Pot Using An Immersion Blender, Or In A Countertop Blender In Batches, Working Carefully. return Soup To Stove Over Medium Heat. Stir In Chicken. To Serve, Place A Few Tortilla Strips In A Bowl. Top With Soup, Then Garnish With Lime Wedges, Cilantro, Cheese And Avocado. per Serving: 510 Calories, 41 G Protein, 19 G Carbohydrates, 30 G Fat, 130 Mg Cholesterol, 1,600 Mg Sodium, 4 G Fiber. Calories From Fat: 53 % |
