Mexican · Dinner
Tortilla Soup
Chicken tortilla soup features shredded chicken breast simmered in a tomato-chile broth built from roasted tomato, onion, garlic, and dried chile, finished with crisp fried tortilla strips, avocado, cotija cheese, and lime. Smoky, tangy, and lightly spiced, it is served hot in a bowl.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
432Calories
47.2gProtein
16.9gFat
21.8gCarbs
5.4gSugar
6.1gFiber
812mgSodium
142mgChol
4.9gSat Fat
1180mgPotassium
210mgCalcium
3.1mgIron
0.5mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
roughly chop the tomato and onion, peel the garlic, stem and seed the dried chili, cut the tortilla into thin strips, and set aside.
2
Toast the dried chili in a dry skillet over medium heat for 30 seconds per side until it darkens and smells smoky, then soak in hot water for 10 minutes.
3
Heat the vegetable oil in a small pot over medium heat and sauté the onion and garlic for 3 minutes until translucent and softened.
4
Blend the softened chili, sautéed onion and garlic, tomato, cumin, and a splash of chicken stock for 1 minute until the mixture forms a smooth, deep red purée.
5
Pour the purée back into the pot with remaining stock and the chicken breast, and simmer over medium-low heat for 20 minutes until cooked through at 165°F (74°C) internally.
6
Lift the chicken onto a board, shred it with two forks into bite-sized pieces, return it to the pot, and stir in the dried oregano and salt to taste.
7
Shallow-fry the tortilla strips in a thin layer of oil over medium-high heat for 2 minutes, turning once, until golden and crisp.
8
Plate
ladle the soup into a bowl and top with the fried tortilla strips, avocado, crumbled cotija, cilantro, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast, boneless
- 22 small tomato
- 11 onion
- 4 cloves4 cloves garlic
- 22 dried chili (ancho or guajillo), stemmed and seeded
- 22 corn tortilla
- 2 cup480ml chicken stock
- 1 tbsp1 tbsp vegetable oil, plus extra for frying strips
- 1/2 tsp1/2 tsp cumin, ground
- 1/2 tsp1/2 tsp dried oregano
- 11 avocado
- 1 oz28g cotija cheese, crumbled
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- salt, to taste
