Chicken Tortilla Soup
Today's Parent
Photo: Jodi Pudge
An easy-peasy chicken tortilla soup is within your grasp. Garnish it was avocado, sour cream and cheese.
Ingredients
-
2 tbsp
vegetable oil
-
1 cup
white
onion
, chopped
-
1 tbsp
garlic
, chopped
-
2 tsp
chili powder
-
1 tsp
ground
cumin
-
1
796-mL can
tomatoes
-
8 cups
chicken broth
, (home-made or low sodium)
-
1 lb
boneless, skinless
chicken breast
-
1 cup
torn fresh
tortillas
, (about 3 tortillas)
FOR GARNISHES:
-
3
fresh corn
tortillas
-
2 tsp
vegetable oil
-
1 cup
white
cheddar
, shredded
-
1
avocado
-
cilantro leaves
Instructions
- In a large pot, heat oil over medium. Add onion and sauté for 5 min or until soft and lightly golden. Add garlic and sauté for 30 sec., then stir in chili powder and cumin and cook 30 sec. longer or until spices are fragrant.
- Crush tomatoes and add to pot with juices, along with chicken stock. Bring to a boil, lower heat and simmer 5 min. Add chicken breasts and simmer for 12 to 15 min or until cooked through. Remove chicken to a plate to cool. Shred and set aside.
- Add torn tortillas to soup and simmer 5 min longer or until very soft. Purée soup in a blender, return to pot and adjust seasoning if necessary.
- Meanwhile, heat oven to 350°F. Cut 3 tortillas into thin strips; toss with oil, place on a baking sheet and bake for 7 to 8 min or until golden.
- Serve soup with the shredded chicken, cheese and sliced avocado in bowls so that everyone can add what they like.
Nutrition (per serving)
- Calories
- 552,
- Protein
- 44 g,
- Carbohydrates
- 32 g,
- Fat
- 29 g,
- Fibre
- 8 g,
- Sodium
- 1710 mg.