My Personal Chicken Tortilla Soup (Sopa De Tortilla)

Jun 05, 2023June 5, 20230 2
My Personal Chicken Tortilla Soup (Sopa De Tortilla) that warms your soul
in Soup

Prep

20 min

Cook

45 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

6 tablespoons olive oil
8 corn tortillas , halved and cut crosswise into 1/2 inch strips
1 onion , chopped
4 large garlic cloves , minced
1 tablespoon spanish paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 1/2 quarts homemade chicken broth
1 can crushed tomatoes , in thick puree
1 can Mexican-style corn , drained
2 bay leaves
2 1/2 teaspoons salt
1/4 cup fresh cilantro , chopped , plus
3 tablespoons fresh cilantro , for garnish
1 3/4 lbs boneless skinless chicken breasts , cooked and cut into 1/2 inch pieces
1 avocado , diced into 1/2 inch pieces
1/4 lb cheddar cheese , grated
lime wedge , for garnish

Nutrision Information

Servings Per Recipe
6
Calories
427
Sugar
9g
Fat
24g
Chicken Tortilla Soup, also known as Sopa de Tortilla, is a favorite soup in Mexican cuisine. This hearty soup is loaded with chicken, vegetables, and spices, and topped with crispy tortilla strips, creamy avocado, and tangy lime wedges. It's perfect for a chilly evening or a lazy weekend afternoon. You can make different variations of this soup by adding beans, rice, or cheese to your liking. My Personal Chicken Tortilla Soup is a healthy and flavorful version of the classic recipe, and it's easy to make at home with simple ingredients.

Instructions

1.In a stockpot over medium heat, heat 4 tablespoons olive oil. Add the tortilla strips and cook, stirring occasionally, until crispy and golden-brown, about 3 minutes.
2.With a slotted spoon, transfer the tortilla strips to a paper towel-lined plate and set aside.
3.In the same stockpot, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
4.Add spanish paprika, ground cumin, ground coriander, chili powder, and cayenne pepper. Cook, stirring constantly, for 1-2 minutes until fragrant.
5.Add the chicken broth, crushed tomatoes, corn, bay leaves, and salt. Bring to a boil, reduce the heat to low, and simmer for 30 minutes.
6.Add the cilantro and cooked chicken to the pot, and cook until heated through, stirring occasionally, about 5 minutes.
7.Serve topped with crispy tortilla strips, diced avocado, grated cheddar cheese, and fresh cilantro. Garnish with lime wedges.

PROS

This soup is packed with flavor and nutrients.
Loaded with vegetables, lean protein, and healthy fats, it provides a satisfying and nutritious meal.
The crispy tortilla strips and creamy avocado add texture and richness to the dish.

CONS

This soup is relatively high in sodium due to the use of canned tomatoes and chicken broth.
It may not be suitable for people who are watching their salt intake or have high blood pressure.
Also, the preparation time is relatively long compared to other soup recipes.

HEALTH & BENEFITS

This soup is an excellent source of protein, fiber, Vitamin A, Vitamin C, and potassium. It may help improve digestion, boost the immune system, and reduce inflammation. The avocado provides heart-healthy monounsaturated fats, while the cilantro and lime add antioxidants and flavor.

Print

Leave a Reply

Your email address will not be published.