Name: Chicken Tortilla Soup
Total time: PT3000.0S
Yield: 8
Ingredients: 0.5 pound Chicken Breast; 2 Carrot; 2 Zucchini; 2 Corn; 3 tablespoon Corn Oil; 2 1/2 cup Onion; 1 1/2 clove Garlic; 2 1/2 cup Tomato; 2 Chipotle Peppers in Adobo Sauce; 1/2 cup White Wine; 1 gallon Chicken Stock; 1 Lime; 1 tablespoon Salt; 2 Avocado; 1 cup Queso Fresco; to taste Fresh Cilantro; to taste Tortilla Chips

This is a classic chicken tortilla soup filled with veggies, topped with shredded chicken, avocado, crumbled queso fresco, and fried tortilla strips.

Low-Fat

Intermediate

Poultry

Chicken Tortilla Soup

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Chicken Breast

pound

Carrot

Zucchini

Corn

Corn Oil

tablespoon

Onion

Garlic

clove

Tomato

Chipotle Peppers in Adobo Sauce

White Wine

Chicken Stock

gallon

Lime

Salt

Avocado

Queso Fresco

Fresh Cilantro

to taste

Tortilla Chips

Fridge

Stove

Poach {@0:} in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.

Poach Chicken Breast (0.5 pound) in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.

Poach Chicken Breast (0.5 lb) in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.

Heat the {@0:} in a large pot and sauté the {@2:} until starting to caramelize, then add the {@1:} and stir briefly.

Heat the Corn Oil (3 tablespoon) in a large pot and sauté the Onion (2 1/2 cup) [chopped] until starting to caramelize, then add the Garlic (1 1/2 clove) [minced] and stir briefly.

Heat the Corn Oil (3 Tbsp) in a large pot and sauté the Onion (2 1/2 cups) until starting to caramelize, then add the Garlic (1 1/2 cloves) and stir briefly.

Add the {@3:} and {@0:}. Stir for 1-2 minutes before adding the {@2:}, {@1:}, juice from {@4:}, {@5:}, and pepper.

Add the Tomato (2 1/2 cup) [diced] and Chipotle Peppers in Adobo Sauce (2 N/A). Stir for 1-2 minutes before adding the White Wine (1/2 cup), Chicken Stock (1 gallon), juice from Lime (1 N/A) [juiced], Salt (1 tablespoon), and pepper.

Add the Tomato (2 1/2 cups) and Chipotle Peppers in Adobo Sauce (2). Stir for 1-2 minutes before adding the White Wine (1/2 cup), Chicken Stock (1 gallon), juice from Lime (1), Salt (1 Tbsp), and pepper.

Add Carrot (2 N/A) [diced, peeled] and cook for 10 minutes.

Then add {@0:} and cook for an additional 10 minutes. Slice kernels off the {@1:} and add to soup.

Then add Zucchini (2 N/A) [diced] and cook for an additional 10 minutes. Slice kernels off the Corn (2 N/A) and add to soup.

Then add Zucchini (2) and cook for an additional 10 minutes. Slice kernels off the Corn (2) and add to soup.

Divide shredded chicken between bowls. Ladle soup over chicken, and top with {@3:}, {@1:}, {@0:}, and {@2:}.

Divide shredded chicken between bowls. Ladle soup over chicken, and top with Avocado (2 N/A) [diced], Tortilla Chips ( to taste), Fresh Cilantro ( to taste) [chopped], and Queso Fresco (1 cup).

Divide shredded chicken between bowls. Ladle soup over chicken, and top with Avocado (2), Tortilla Chips (to taste), Fresh Cilantro (to taste), and Queso Fresco (1 cup).

Chicken Tortilla Soup

5.0

50MINS

$3.17

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions