Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; ½ cup yellow onion, sliced thin; ½ cup celery, sliced thin; ½ cup carrot, sliced thin; 2 teaspoons pureed chipotle chiles (chipotle chiles are sold in cans, put in blender to puree); 10 cups water; 2 bay leaves; 2 teaspoons oregano; 2 teaspoons basil; ½ teaspoon white pepper; salt, to taste; 2 -3 lbs broiler-fryer chickens, cut up; 1 cup tomatoes, peeled, sliced thin; 1 cup red onion, sliced thin; ½ cup cilantro, stems removed, chopped fine; 10 ounces grated monterey jack cheese; 3 cups vegetable shortening; 10 corn tortillas; 2 -3 limes, cut into wedges

Servings: persons

2 tablespoons unsalted butter
½ cup yellow onion, sliced thin
½ cup celery, sliced thin
½ cup carrot, sliced thin
2 teaspoons pureed chipotle chiles (chipotle chiles are sold in cans, put in blender to puree)
10 cups water
2 bay leaves
2 teaspoons oregano
2 teaspoons basil
½ teaspoon white pepper
salt, to taste
2 -3 lbs broiler-fryer chickens, cut up
1 cup tomatoes, peeled, sliced thin
1 cup red onion, sliced thin
½ cup cilantro, stems removed, chopped fine
10 ounces grated monterey jack cheese
3 cups vegetable shortening
10 corn tortillas
2 -3 limes, cut into wedges

1
["In a large stockpot (2 gallons), melt the butter over a medium heat.", "Add yellow onions, celery and carrots.", "Saute' until onions are translucent (about 5 minutes).", "Add water, chipotle puree, spices and chicken to sautee'd vegetables and bring to a boil.", "Lower heat and simmer for 1 hour (or until chicken is thoroughly cooked).", "Skim off the fat and impurities that rise to the top.", "Remove the chicken from the soup.", "When it's cool enough to handle, remove the skin and bones from chicken and shred.", "Add shredded chicken back to soup.", "Add tomatoes, red onion and cilantro to the soup and cook for 5 - 10 minutes.", "PREPARE THE GARNISH:.", "Heat vegetable shortening in a medium sauce pan until hot, but not smoking.", "Cut tortillas in 1/4"" strips and fry until crisp, it may be necessary to fry in batches.", "Drain on paper towels.", "Divide the tortilla strips and put in soup bowls.", "Ladle soup into bowls and garnish with grated cheese, diced tomatoes and cilantro.", "Squeeze a wedge of lime into each bowl and serve hot."]

726

kcal

Calories

Fat

Carbs

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 19 ingredients. The key ingredients include: 2 tablespoons unsalted butter, ½ cup yellow onion, sliced thin, ½ cup celery, sliced thin, ½ cup carrot, sliced thin, 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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