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RECIPE
19 INGREDIENTS 17 STEPS 1hr

Chicken Tortilla Soup with Guacamole Wontons

4.2
5 Ratings
This isn't your Abuela's Chicken Tortilla Soup! Rich tomato soup with shredded chicken, tortillas, and cheese is topped with crispy guacamole-filled wontons for a zesty twist on this timeless classic.
Chicken Tortilla Soup with Guacamole Wontons Recipe | SideChef
This isn't your Abuela's Chicken Tortilla Soup! Rich tomato soup with shredded chicken, tortillas, and cheese is topped with crispy guacamole-filled wontons for a zesty twist on this timeless classic.
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At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
1hr
Total Time
$8.21
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1/2
Small Onion
2 cloves
1/2
2
White Corn Tortillas
1 Tbsp
divided
1
Chicken Bouillon Cube
2 1/2 cups
Water
1 tsp
Chili Powder
8
Wonton Wrappers
3/4 cup
Jack and Cheddar Cheese
1/2 Tbsp
2 cups
Vegetable Oil
for frying
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Nutrition Per Serving

VIEW ALL
CALORIES
3175
FAT
278.6 g
PROTEIN
48.3 g
CARBS
148.6 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Peel and dice Onion (1/2) into 1/4-inch pieces, and mince the Garlic (2 cloves) . Reserve four sprigs of Fresh Cilantro (1 cup) for garnish, then remove remaining leaves from their stems, discard stems and roughly chop leaves. Set aside.
Step 3
Remove and discard the stem and seeds from the Jalapeño Pepper (1) . Finely chop the pepper and add to a medium bowl. Juice the Lime (1/2) into the same bowl.
Step 4
Cut the Avocado (1) in half, then remove the skin and pit. Add flesh to the same medium bowl with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) . Smash avocado and mix with the other ingredients, leaving some small chunks if desired. Place in the freezer to chill.
Step 5
Cut White Corn Tortillas (2) in half, then into 1/4-inch strips. Place on a sheet pan lined with foil. Half will go in the soup, and half will go in the oven.
Step 6
Pat Tyson® Chicken Breast (1) dry with paper towels and season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) .
Step 7
Heat a large saucepan or Dutch oven over medium high heat with Olive Oil (1 tsp) . When the oil is hot, add the chicken and sear on each side for 4 minutes until fully cooked.
Step 8
Remove from heat and allow to cool for 5 minutes. Carefully pull chicken apart into shredded pieces, and set aside.
Step 9
Meanwhile, using the same pan as the chicken. Add Olive Oil (1 tsp) over medium high heat. Add the garlic and onion and sauté until translucent, about 2 minutes.
Step 10
Stir in the Canned Crushed Tomatoes (1 can) , Chicken Bouillon Cube (1) , Water (2 1/2 cups) , and half of the tortilla strips. Bring to a boil.
Step 11
Add the Chili Powder (1 tsp) , Dried Oregano (1/2 tsp) , Salt (1/2 tsp) , Ground Black Pepper (1/4 tsp) , shredded chicken, and the remaining chopped cilantro. Reduce heat to low and simmer for 15 minutes. Keep warm.
Step 12
In a heavy medium saucepan over medium-high heat, add Vegetable Oil (2 cups) and heat to 375 degrees F (190 degrees C) by using a fryer thermometer.
Step 13
Meanwhile, toss the remaining tortilla strips with Olive Oil (1 tsp) , Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) on the sheet pan. Lay the tortilla strips in a single layer. Bake for 5 minutes.
Step 14
Toss strips and bake for another 5 minutes until crispy. Remove from oven and set aside.
Step 15
Lay the Wonton Wrappers (8) on a dry surface. Scoop one tablespoon of the avocado mixture per wonton, centered. Brush the edges with water using a pastry brush or your finger, and fold the wrapper to enclose the filling, pinching the edges to seal.
Step 16
Carefully fry the wontons for 3 minutes on each side until golden and crispy. Place the fried wontons on a paper towel to drain the oil.
Step 17
Divide the remaining tortilla chips evenly between two bowls. Top with shredded Jack and Cheddar Cheese (3/4 cup) . Ladle the soup into each bowl and add a few of the guacamole wontons. Garnish with remaining cilantro and serve!

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4.2
5 Ratings
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Nutrition Per Serving
Calories
3175
% Daily Value*
Fat
278.6 g
357%
Saturated Fat
197.6 g
988%
Trans Fat
0.0 g
--
Cholesterol
97.6 mg
33%
Carbohydrates
148.6 g
54%
Fiber
20.0 g
71%
Sugars
21.5 g
--
Protein
48.3 g
97%
Sodium
4613.3 mg
201%
Vitamin D
0.2 µg
1%
Calcium
632.3 mg
49%
Iron
11.9 mg
66%
Potassium
2078.8 mg
44%
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