Spicy Tortilla Chicken Soup
Just enough spiciness without over powering my palate, and the soup was very tasty.
Yield
6 servingsPrep
20 minCook
35 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
butter
|
|
| 1 ½ | teaspoons |
olive oil
|
|
| 1 | each |
onions
large, diced |
|
| 28 | ounces |
tomatoes
diced, canned |
|
| 1 | each |
jalapeño pepper
or serrano, diced |
*
|
| 6 | ounces |
vegetable juice cocktail
|
|
| 2 | tablespoons |
chicken broth
|
|
| 2 | cups |
water
hot |
|
| ¾ | teaspoon |
cumin
ground |
|
| ¾ | teaspoon |
paprika
|
|
| 1 | pinch |
chili powder
|
*
|
| ½ | teaspoon |
white pepper
|
|
| 1 | clove |
garlic
minced |
|
| 1 ½ | tablespoons |
tomato paste
|
|
| ½ | cup |
cilantro
fresh, chopped |
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
| 6 | each |
corn tortillas (6-inch)
6 inch size |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | cup |
avocados
diced |
*
|
| 2 | cups |
chicken breasts
grilled, diced |
|
| ¼ | cup |
cilantro
fresh, chopped |
|
| 1 | cup |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
butter
|
|
| 7.5 | ml |
olive oil
|
|
| 1 | each |
onions
large, diced |
|
| 809.2 | ml/g |
tomatoes
diced, canned |
|
| 1 | each |
jalapeño pepper
or serrano, diced |
*
|
| 173.4 | ml/g |
vegetable juice cocktail
|
|
| 3E+1 | ml |
chicken broth
|
|
| 473 | ml |
water
hot |
|
| 3.8 | ml |
cumin
ground |
|
| 3.8 | ml |
paprika
|
|
| 1 | pinch |
chili powder
|
*
|
| 2.5 | ml |
white pepper
|
|
| 1 | clove |
garlic
minced |
|
| 23 | ml |
tomato paste
|
|
| 118 | ml |
cilantro
fresh, chopped |
|
| 15 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
| 6 | each |
corn tortillas (6-inch)
6 inch size |
*
|
| 1 | x |
vegetable oil
for frying |
*
|
| 237 | ml |
avocados
diced |
*
|
| 473 | ml |
chicken breasts
grilled, diced |
|
| 59 | ml |
cilantro
fresh, chopped |
|
| 237 | ml |
cheddar cheese
grated |
|
Directions
Heat butter and olive oil in heavy saucepan until butter melts.
Add onion and cook until translucent.
Add tomatoes and continue to cook until soft.
Add jalapeno and mixed vegetable juice.
Bring to boil and add stock and hot water.
Bring to simmer. Add cumin, paprika, chili powder, white pepper and garlic, and cook, stirring occasionally.
Add tomato paste and ¼ cup cilantro and cook, stirring occasionally.
Mix cornstarch with 1 tablespoon water, then stir into tomato mixture and simmer until liquid is shiny, about 10 minutes.
Meanwhile, cut tortillas into 1½-inch strips or cubes and deep-fry in hot oil.
Remove and drain.
To serve, distribute ½ cup avocado, 1 cup chicken breast, ⅛ cup chopped cilantro and half tortilla strips among 6 bowls.
Pour hot soup over garnish and top with remaining avocado, chicken breast, chopped cilantro and tortilla strips.
Pass grated Cheddar on the side.
Makes 6 servings.
