Tortilla Soup

Tortilla Soup

This Mexican soup, characterized with shredded chicken and tortilla strips, has become a hit north of the border. Top servings with shredded cheese and avocado.

by 4  people
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Recipe from Family Circle
SERVINGS
4
PREP TIME
15 mins

Tortilla Soup

This Mexican soup, characterized with shredded chicken and tortilla strips, has become a hit north of the border. Top servings with shredded cheese and avocado.

Recipe from Family Circle
Recipe from Family Circle
Tortilla Soup
SERVINGS
4
PREP TIME
15 mins
by 4  people
add your rating
add a comment
Ingredients
  • 2   tablespoons olive oil
  • 1   large onion, trimmed and sliced
  • 3   cloves cloves garlic, smashed
  • 1/2  teaspoon red pepper flakes
  • 1/2  teaspoon dried oregano
  • 1/2  teaspoon ground chile powder
  • 3   tablespoons fresh lime juice
  • 1/2  teaspoon salt
  • 1   pound boneless, skinless chicken breast halves
  • 1  14 1/2 ounce can low-sodium tomato sauce
  • 1/2  of a firm, ripe avocado
  • 1/2  cup shredded Monterey Jack or pepper-Jack cheese
  • 4   tablespoons prepared tortilla strips (from a 3.5-ounce package, such as Fresh Gourmet) or see Note
Related Video
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Directions
1. 
In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile powder. Cook, stirring, for 5 minutes or until onions and garlic are softened.
2. 
Add 3 cups water, lime juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes, or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth (do this carefully, as mixture will be hot). Return to saucepan; add tomato sauce. Cook 5 minutes over medium heat.
3. 
Meanwhile, shred chicken into bite-size pieces (you should have about 2 cups). Pit avocado and reserve half for another use. Cut remaining half into chunks. Place about 1/2 cup shredded chicken into a bowl. Ladle 1-1/4 cups soup into bowl. Top with 1/4 of the avocado pieces and 2 tablespoons shredded cheese. Sprinkle with 1 tablespoon tortilla strips. Repeat for all servings.
Note:
1. 
Instead of tortilla strips, crush a few tortilla chips over top of soup.

nutrition information

Per Serving: cal. (kcal) 350, Fat, total (g) 19, chol. (mg) 78, sat. fat (g) 5, carb. (g) 17, fiber (g) 4, pro. (g) 29, sodium (mg) 468, Percent Daily Values are based on a 2,000 calorie diet
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