Recipe Image
Servings:
8
Chicken Tortilla Soup
This is a classic chicken tortilla soup filled with veggies, topped with shredded chicken, avocado, crumbled queso fresco, and fried tortilla strips.
Total Time
50min
5.0
12 Ratings
Author: A Taste of Koko
Servings:
8
Ingredients
•
8
oz
Chicken Breasts
•
2
Large
Carrots
, diced, peeled
•
2
Zucchini
, diced
•
2
Corn
•
3
Tbsp
Corn Oil
•
2 1/2
cups
Onions
, chopped
•
1 1/2
cloves
Garlic
, minced
•
2 1/2
cups
Tomatoes
, diced
•
2
Chipotle Peppers in Adobo Sauce
•
1/2
cup
White Wine
•
16
cups
Chicken Stock
•
1
Lime
, juiced
•
1
Tbsp
Salt
•
2
Avocados
, diced
•
1
cup
Queso Fresco
•
to taste
Fresh Cilantro
, chopped
•
to taste
Tortilla Chips
Cooking Instructions
1.
Poach
Chicken Breasts (8 oz)
in a large pot of salted water until just cooked through and chill in the refrigerator. Pull or shred chicken once cooled.
2.
Heat the
Corn Oil (3 Tbsp)
in a large pot and sauté the
Onions (2 1/2 cups)
until starting to caramelize, then add the
Garlic (1 1/2 cloves)
and stir briefly.
3.
Add the
Tomatoes (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 (16 cups)
, juice from
Lime (1)
,
Salt (1 Tbsp)
, and pepper.
4.
Add
Carrots (2)
and cook for 10 minutes.
5.
Then add
Zucchini (2)
and cook for an additional 10 minutes. Slice kernels off the
Corn (2)
and add to soup.
6.
Divide shredded chicken between bowls. Ladle soup over chicken, and top with
Avocados (2)
,
Tortilla Chips (to taste)
,
Fresh Cilantro (to taste)
, and
Queso Fresco (1 cup)
.
Nutrition Per Serving
CALORIES
365
FAT
19.1 g
PROTEIN
22.9 g
CARBS
27.4 g
