Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 ½ cups onions, chopped; 2 teaspoons garlic, chopped; 1 tablespoon mustard seeds; 1 teaspoon whole coriander seed; 1 poblano peppers, seeded and chopped or 1 green bell pepper; 2 jalapeno peppers, seeded and chopped; 1 ½ teaspoons salt; 2 teaspoons ground cumin; 1 ½ teaspoons ground coriander; 3 ounces tomato paste; 4 cups chicken stock; 4 cups beef stock; 1 lb rotisserie-cooked chicken, shredded; ¼ cup fresh cilantro, chopped; 1 lime, juice of; 2 small zucchini, cut into 1/2 inch pieces; 2 small yellow squash, cut into 1/2 inch pieces; 6 stale corn tortillas, cut into 1/4-inch-thick strips; 2 cups vegetable oil, for frying; 1 avocado, peeled, seeded, and chopped- for garnish; whole cilantro leaf; sour cream; ¼ cup manchego cheese, shredded

Servings: persons

3 tablespoons olive oil
1 ½ cups onions, chopped
2 teaspoons garlic, chopped
1 tablespoon mustard seeds
1 teaspoon whole coriander seed
1 poblano peppers, seeded and chopped or 1 green bell pepper
2 jalapeno peppers, seeded and chopped
1 ½ teaspoons salt
2 teaspoons ground cumin
1 ½ teaspoons ground coriander
3 ounces tomato paste
4 cups chicken stock
4 cups beef stock
1 lb rotisserie-cooked chicken, shredded
¼ cup fresh cilantro, chopped
1 lime, juice of
2 small zucchini, cut into 1/2 inch pieces
2 small yellow squash, cut into 1/2 inch pieces
6 stale corn tortillas, cut into 1/4-inch-thick strips
2 cups vegetable oil, for frying
1 avocado, peeled, seeded, and chopped- for garnish
whole cilantro leaf
sour cream
¼ cup manchego cheese, shredded

1
In a large heavy pot, heat the oil on medium-high heat.
2
Add mustard seeds and coriander seeds.
3
When mustard seeds begin to sizzle and pop, add the onions, and peppers.
4
Cook until they get soft.
5
Then add the garlic cook five minutes.
6
Add salt, cumin, and coriander cook for 5 minutes.
7
Add the tomato paste and cook, stirring, for 1 minute.
8
Add zucchini and squash, stir together and cook for 5-8 minutes, until they get a bit soft.
9
Add the chicken and beef stock and bring to a simmer.
10
Simmer for 20 minutes.
11
Add the shredded chicken and simmer for 5 minutes.
12
Add the cilantro and lime juice, and stir well.
13
Remove from the heat and cover to keep warm.
14
Heat the oil in a heavy pot.
15
Add the tortilla strips in batches and fry until they are golden.
16
1 1/2 to 2 minutes.
17
Remove from oil and drain on paper towels, season with salt.
18
Ladle the soup into 4 or 6 serving bowls.
19
Garnish each serving with the fried tortilla strips, avocado, sour cream or cheese, and cilantro.

2010

kcal

Calories

150

Fat

Carbs

122

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 ½ cups onions, chopped, 2 teaspoons garlic, chopped, 1 tablespoon mustard seeds, and more.

Yes, Chicken Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Tortilla Soup

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