Ingredients
8 people
Chicken Tortilla Soup
- 1 whole onion chopped
- 4 cloves garlic
- 2 each ancho chile seeds removed
- 2 each pasilla chile seeds removed
- 2 each new mexico chile seeds removed
- 1 each chipotle chile
- 2 tbsp cumin
- 1 tbsp chili powder
- 6 cups chicken stock
- 32 oz heirloom tomatoes diced
- 1/4 cup cilantro leaves
- 1 whole lime juiced
- 3 tbsp olive oil
- salt to taste
Garnishes
- 3 cups roasted chicken
- 2 whole avocados diced
- 2 tbsp sesame seeds
- 2 whole limes sliced
Nutritional information
Calories: 204kcalCarbohydrates: 14gProtein: 20gFat: 8gSaturated Fat: 2gCholesterol: 45mgSodium: 370mgPotassium: 656mgFiber: 3gSugar: 6gVitamin A: 1549IUVitamin C: 17mgCalcium: 67mgIron: 3mg
How to make tortilla soup
- In a large soup pot add oil, onions, pinch of salt, and all the dried chili’s. Cook for 5 minutes and then add garlic, tortillas, chili powder, and cumin. Cook for another 2 minutes then add tomatoes and broth. Bring to a boil and then turn down to a simmer and add another 1 tsp or two of salt. Cook for 40 minute and then take the soup and puree in batches in a vitamix. Season the soup with salt and lime and place back in the pot. Add the chicken to the soup (chopping any big pieces). Add any other garnishes you want like: hominy, beans, and cook for another 5 minutes. Finish the soup with avocado, cilantro leaves, and sesame seeds. Serve and enjoy!
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