El Torito Chicken Tortilla Soup Recipe

Name: El Torito Chicken Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 3 quarts chicken broth; 1 red onion, diced; 2 carrots, diced; 1 boiling potato, diced; 1/4 cup tomato paste; 1 bay leaf; 2 garlic cloves, chopped; 1/2 teaspoon chipotle chile in adobo, pureed; 1 teaspoon pickled jalapeno pepper, chile seeded chopped; 1 teaspoon dried Mexican oregano; 1/8 teaspoon cumin; salt, to taste; white pepper, to taste; 1 zucchini, diced; 1 yellow squash, diced; 1/2 red bell pepper, diced; 1 lime, juice of; 2 tablespoons sweet sherry (preferably Harvey's Bristol Cream); 1 tablespoon fresh cilantro, chopped; 1 tablespoon of fresh mint, chopped; Garnishes; 4 corn tortillas (cut into thin strips); oil; 1/2 lb monterey jack cheese, shredded; 8 slices avocados; fresh cilantro leaves

Servings: persons

2 boneless skinless chicken breasts
3 quarts chicken broth
1 red onion, diced
2 carrots, diced
1 boiling potato, diced
1/4 cup tomato paste
1 bay leaf
2 garlic cloves, chopped
1/2 teaspoon chipotle chile in adobo, pureed
1 teaspoon pickled jalapeno pepper, chile seeded chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt, to taste
white pepper, to taste
1 zucchini, diced
1 yellow squash, diced
1/2 red bell pepper, diced
1 lime, juice of
2 tablespoons sweet sherry (preferably Harvey's Bristol Cream)
1 tablespoon fresh cilantro, chopped
1 tablespoon of fresh mint, chopped
Garnishes
4 corn tortillas (cut into thin strips)
oil
1/2 lb monterey jack cheese, shredded
8 slices avocados
fresh cilantro leaves

1
Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
2
Set aside until cool enough to handle and shred.
3
Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chilies, oregano, cumin and salt and pepper in large saucepan.
4
Bring to boil, reduce heat and simmer 20 minutes.
5
Correct seasoning, if necessary.
6
Add zucchini, squash, pepper, lime juice and Sherry.
7
Bring again to boil.
8
Reduce heat and simmer 15 minutes.
9
Add cilantro and mint.
10
Stir, then remove from heat.
11
To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
12
Ladle soup into each bowl.
13
Sprinkle with shredded cheese and tortilla strips.
14
Garnish each bowl with avocado slice and sprig cilantro. Serve at once.

668

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: 2 boneless skinless chicken breasts, 3 quarts chicken broth, 1 red onion, diced, 2 carrots, diced, and more.

Yes, El Torito 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.

El Torito Chicken Tortilla Soup

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