Chicken Tortilla Soup Recipe

Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One onion chopped; 2 poblano peppers; 1 cup of tomatoes chopped; 1 Tbs red palm oil; 5 chicken thighs; 2 cloves of garlic chopped; 1/4 tsp of cayenne; small bunch cilantro chopped; tostados shredded; shredded colby jack cheese; 4 cups chicken stock; 1 14oz can coconut milk

Servings: persons

One onion chopped
2 poblano peppers
1 cup of tomatoes chopped
1 Tbs red palm oil
5 chicken thighs
2 cloves of garlic chopped
1/4 tsp of cayenne
small bunch cilantro chopped
tostados shredded
shredded colby jack cheese
4 cups chicken stock
1 14oz can coconut milk

1
roast the poblano peppers for 10 to 12 min.
2
place them in a paper bag to sweat for 10 min.
3
peel and remove seeds and veins.
4
while roasting the poblanos brown the chicken.
5
remove the chicken and set aside.
6
saute the onions and poblano
7
add the chopped garlic
8
place the chicken back into the pot.
9
add 4 cups chicken stock and bring to a boil reduce and simmer for 20min.
10
remove chicken and cut up return chicken to the pot add the tomatoes and the coconut milk, cayenne
11
bring it up to a simmer for 15min.
12
serve with shredded tostados and shredded cheese.

882

kcal

Calories

Fat

Carbs

106

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 12 ingredients. The key ingredients include: One onion chopped, 2 poblano peppers, 1 cup of tomatoes chopped, 1 Tbs red palm oil, 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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