Dinner Tonight: Tortilla Soup Recipe Recipe

Name: Dinner Tonight: Tortilla Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 to 2 canned chipotle chiles in adobo, plus sauce to taste; 1 can (15-ounce) tomatoes; 2 tablespoons vegetable or olive oil; 1 medium white onion, sliced 1/4 inch thick; 3 clove garlic, peeled; 2 quarts chicken broth; 1 large epazote sprig (optional); Salt to taste; 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), cut into 1/2-inch cubes; 1 large ripe avocado, peeled, seeded, and cut into 1/4-inch cubes; 1/2 cup shredded cheese (Mexican such as Chihuahua, quesadilla, or asadero, or Monterey Jack); 6 ounces roughly broken tortilla chips; 1 large lime, cut into 6 wedges

Servings: persons

1 to 2 canned chipotle chiles in adobo, plus sauce to taste
1 can (15-ounce) tomatoes
2 tablespoons vegetable or olive oil
1 medium white onion, sliced 1/4 inch thick
3 clove garlic, peeled
2 quarts chicken broth
1 large epazote sprig (optional)
Salt to taste
4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), cut into 1/2-inch cubes
1 large ripe avocado, peeled, seeded, and cut into 1/4-inch cubes
1/2 cup shredded cheese (Mexican such as Chihuahua, quesadilla, or asadero, or Monterey Jack)
6 ounces roughly broken tortilla chips
1 large lime, cut into 6 wedges

1
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Transfer to a blender along with the chipotles and tomatoes. Blend until smooth.
2
Return the mixture to the pan and cook over medium-high heat until reduced to the consistency of tomato paste. Stir often to avoid burning. Add the broth and epazote, if using, and reduce to a simmer. Cook for 15 minutes to combine the flavors, then taste for salt.
3
Add the chicken to the pot and simmer 3 to 5 minutes more or until just cooked through but still tender. In the meantime, divide the avocado, cheese, and tortilla chips to soup bowls. Ladle the soup in, and serve with a squeeze of lime.

407

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 13 ingredients. The key ingredients include: 1 to 2 canned chipotle chiles in adobo, plus sauce to taste, 1 can (15-ounce) tomatoes, 2 tablespoons vegetable or olive oil, 1 medium white onion, sliced 1/4 inch thick, and more.

Yes, Dinner Tonight: Tortilla Soup Recipe 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.

Dinner Tonight: Tortilla Soup Recipe

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