Chicken Tortilla Soup
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
finely chopped, 1 medium |
|
| 1 | each |
garlic cloves
finely chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 946 | ml |
chicken broth
|
|
| 59 | ml |
sweet red bell peppers
chopped |
|
| 15 | ml |
red chili peppers
ground |
|
| 3.8 | ml |
basil
dried |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 433.5 | ml/g |
tomato purée (passata)
|
|
| 118 | ml |
vegetable oil
|
|
| 1E+1 | each |
corn tortillas (6-inch)
cut into 1/2 inch strips |
*
|
| 473 | ml |
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.
