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Chicken Tortilla Soup
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Recipe

16 INGREDIENTS • 7 STEPS • 50MINS

Chicken Tortilla Soup

4.0
1 rating
Summer love in a bowl: spicy, tangy, crunchy, creamy!
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Chicken Tortilla Soup
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Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g
Summer love in a bowl: spicy, tangy, crunchy, creamy!
50MINS
Total Time
$4.25
Cost Per Serving
Ingredients
Servings
4
US / Metric
Pasilla Chile Pepper
2
Pasilla Chile Peppers
or Dried Ancho Chilis
Water
1 cup
Water
Tomato
2 1/4 cups
Tomatoes, diced
White Onion
2
Small White Onions, chopped
Garlic
3 cloves
Garlic, diced
Chicken Stock
4 cups
Chicken Stock
Chicken Breast
1
Chicken Breast
or 2 Chicken Breasts
Canned White Beans
2 cups
Salt
to taste
Avocado
1
Avocado, pitted, diced, peeled
Fresh Cilantro
1 handful
Fresh Cilantro, chopped
Lime
1
Lime, cut
Tortilla Chips
to taste
Tortilla Chips, crushed
Feta Cheese
to taste
Feta Cheese, crumbled
or Queso
Oil
as needed
Oil
Nutrition Per Serving
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Calories
368
Fat
10.1 g
Protein
24.7 g
Carbs
47.2 g
Add to plan
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Chicken Tortilla Soup
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author_avatar
Wok and Gong
Wok and Gong is about inspiring all humans to live their life with enthusiasm, humor and attitude through experiencing the JOY of eating and cooking, Debbie Wong style.
https://www.youtube.com/channel/UC12F7k9Cfak31UeIa7sID9g
Cooking InstructionsHide images
step 1
Chop the White Onions (2) and Garlic (3 cloves).
step 1 Chop the White Onions (2) and Garlic (3 cloves).
step 2
In a dry pan on medium-high heat, toast the Pasilla Chile Peppers (2), flipping occasionally. Once fragrant, add Water (1 cup) to the pan. Bring water to a low boil. Cook until dried pasilla chilis are soft. Remove, drain, and cut-off tops.
step 2 In a dry pan on medium-high heat, toast the Pasilla Chile Peppers (2), flipping occasionally. Once fragrant, add Water (1 cup) to the pan. Bring water to a low boil. Cook until dried pasilla chilis are soft. Remove, drain, and cut-off tops.
step 3
In a blender, thoroughly blend chilis with Tomatoes (2 1/4 cups) until no chunks remain.
step 3 In a blender, thoroughly blend chilis with Tomatoes (2 1/4 cups) until no chunks remain.
step 4
Heat some Oil (as needed) in a soup pot, then add onions and garlic. Cook until golden. Heat Chicken Stock (4 cups) in a separate pot, then add Chicken Breast (1). Cover pot and cook on medium-low heat until cooked through, 20-25 minutes.
step 4 Heat some Oil (as needed) in a soup pot, then add onions and garlic. Cook until golden. Heat Chicken Stock (4 cups) in a separate pot, then add Chicken Breast (1). Cover pot and cook on medium-low heat until cooked through, 20-25 minutes.
step 5
Add tomato mixture to onions, turn up heat, and let reduce by half. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 5 Add tomato mixture to onions, turn up heat, and let reduce by half. Season with Salt (to taste) and Ground Black Pepper (to taste).
step 6
Once chicken breast is done poaching, shred meat with a fork and knife. Add to the tomato mixture along with the Canned White Beans (2 cups) and chicken stock. Add Salt (to taste), and mix well. Bring to a boil, and simmer 15 minutes.
step 6 Once chicken breast is done poaching, shred meat with a fork and knife. Add to the tomato mixture along with the Canned White Beans (2 cups) and chicken stock. Add Salt (to taste), and mix well. Bring to a boil, and simmer 15 minutes.
step 7
To serve, add some Tortilla Chips (to taste), Feta Cheese (to taste), Avocado (1), squeeze of a Lime (1), and Fresh Cilantro (1 handful).
step 7 To serve, add some Tortilla Chips (to taste), Feta Cheese (to taste), Avocado (1), squeeze of a Lime (1), and Fresh Cilantro (1 handful).
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Tags
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American
Comfort Food
Shellfish-Free
Mexican
Summer
Soup
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