Cinco De Mayo Tortilla Soup Recipe

Name: Cinco De Mayo Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SOUP:; 3 quarts Chicken Broth; 2 Boneless, Skinless Chicken Breasts; 1 Red Onion, Diced; 2 Carrots, Diced; 1 Boiling Potato, Diced; 1/4 cups Tomato Paste; 1 Bay Leaf; 2 cloves Garlic, Chopped; 1/2 teaspoons Chipotle Chile In Adobo, Pureed; 1 teaspoon Pickled Jalapeno Pepper, Chile Seeded Chopped; 1 teaspoon Dried Mexican Oregano; 1/8 teaspoons Cumin; Salt To Taste; White Pepper, To Taste; 1 Zucchini, Diced; 1 Yellow Squash, Diced; 1/2 Red Bell Pepper, Diced; 1 Fresh Lime, Juiced; 1 Tablespoon Fresh Cilantro, Chopped; 1 Tablespoon Fresh Mint, Chopped; FOR THE GARNISHES:; 8 Corn Tortillas, Cut Into Thin Strips; Oil, Enough To Coat The Bottom Of Your Frying Pan; 1/2 pounds Monterey Jack Cheese, Shredded; 8 slices Avocados; Fresh Cilantro Leaves

Servings: persons

FOR THE SOUP:
3 quarts Chicken Broth
2 Boneless, Skinless Chicken Breasts
1 Red Onion, Diced
2 Carrots, Diced
1 Boiling Potato, Diced
1/4 cups Tomato Paste
1 Bay Leaf
2 cloves Garlic, Chopped
1/2 teaspoons Chipotle Chile In Adobo, Pureed
1 teaspoon Pickled Jalapeno Pepper, Chile Seeded Chopped
1 teaspoon Dried Mexican Oregano
1/8 teaspoons Cumin
Salt To Taste
White Pepper, To Taste
1 Zucchini, Diced
1 Yellow Squash, Diced
1/2 Red Bell Pepper, Diced
1 Fresh Lime, Juiced
1 Tablespoon Fresh Cilantro, Chopped
1 Tablespoon Fresh Mint, Chopped
FOR THE GARNISHES:
8 Corn Tortillas, Cut Into Thin Strips
Oil, Enough To Coat The Bottom Of Your Frying Pan
1/2 pounds Monterey Jack Cheese, Shredded
8 slices Avocados
Fresh Cilantro Leaves

1
Bring the chicken broth to a simmer in a large pot. Add the chicken breasts. Poach the chicken breast in the simmering chicken broth until cooked through, about 10 minutes. Remove chicken from the pot. Set aside until cool enough to handle and shred.
2
Combine chicken broth, shredded chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in the large pot. Bring to a boil, then reduce heat and simmer 20 minutes. Taste and correct seasoning, if necessary.
3
Add zucchini, squash, pepper, and lime juice. Reduce heat and simmer for 15 minutes. Add cilantro and mint. Stir, then remove from heat.
4
For the garnishes: In a skillet over medium heat, fry tortilla strips in hot oil until crisp. Drain tortilla strips on paper towels and set aside.
5
Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slices and sprigs of cilantro. Enjoy!

682

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 27 ingredients. The key ingredients include: FOR THE SOUP:, 3 quarts Chicken Broth, 2 Boneless, Skinless Chicken Breasts, 1 Red Onion, Diced, and more.

Yes, Cinco De Mayo 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.

Cinco De Mayo Tortilla Soup

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