Chicken Tortilla Soup
62
62
Ingredients
| ½ | cup |
onions
finely chopped, 1 medium |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | cups |
chicken broth
|
|
| ¼ | cup |
sweet red bell peppers
chopped |
|
| 1 | tablespoon |
red chili peppers
ground |
|
| ¾ | teaspoon |
basil
dried |
* |
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
* |
| 15 | ounces |
tomato purée (passata)
|
|
| ½ | cup |
vegetable oil
|
|
| 10 | each |
corn tortillas (6-inch)
cut into 1/2 inch strips |
* |
| 2 | cups |
chicken breasts
cooked, cut up or shredded |
|
| Garnishes | |||
| 1 | x |
avocados
slices |
* |
| 1 | x |
cheese
monterey jack or chihuahua |
* |
Directions
Cook and stir onions and garlic in 2 tablespoon oil in 4-quart Dutch oven until onion is tender.
Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree.
Heat to boiling; reduce heat.
Simmer uncovered for 30 minutes.
Heat ½ cup oil in 10-inch skillet until hot.
Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain.
Divide tortilla strips and chicken among 6 bowls; pour broth over chicken.
Top with cheese and avocado slices.
Nutrition Facts
Serving Size 329g (11.6 oz)Amount per Serving
Calories 37164% of calories from fat
% Daily Value *
Total Fat 26g
40%
Saturated Fat 4g
20%
Trans Fat
0g
Cholesterol 44mg
15%
Sodium 483mg
20%
Total Carbohydrate
5g
5%
Dietary Fiber 2g
8%
Sugars g
Protein
40g
Vitamin A 12%
•
Vitamin C 32%
Calcium 3%
•
Iron 13%
* based on a 2,000 calorie diet
How is this calculated?
