Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (6-inch) corn tortillas; 2 cups thinly sliced onion; 3/4 teaspoon salt; 1/2 teaspoon coarsely ground black pepper; Dash of ground allspice; 3 pounds chicken pieces, skinned; 3 (14-ounce) cans fat-free, less-sodium chicken broth; 2 garlic cloves, crushed; 1 carrot, cut into 3 pieces; 1 celery stalk, cut in half crosswise; 1 bay leaf; 1/4 cup ground red chiles; 1 tablespoon dried oregano; 1 tablespoon ground cumin; 1 cup diced peeled avocado; 1/2 cup fat-free sour cream; 2 tablespoons chopped fresh cilantro

Servings: persons

8 (6-inch) corn tortillas
2 cups thinly sliced onion
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
Dash of ground allspice
3 pounds chicken pieces, skinned
3 (14-ounce) cans fat-free, less-sodium chicken broth
2 garlic cloves, crushed
1 carrot, cut into 3 pieces
1 celery stalk, cut in half crosswise
1 bay leaf
1/4 cup ground red chiles
1 tablespoon dried oregano
1 tablespoon ground cumin
1 cup diced peeled avocado
1/2 cup fat-free sour cream
2 tablespoons chopped fresh cilantro

1
Preheat oven to 350u00b0.
2
Cut each tortilla in half. Cut tortilla halves into 1/4-inch strips. Arrange tortilla strips in a single layer on a baking sheet. Bake at 350u00b0 for 6 minutes or until lightly browned, stirring after 3 minutes. Cool completely.
3
Combine onion and next 9 ingredients (onion through bay leaf) in a 6-quart pressure cooker. Close the lid securely; bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure; cook 20 minutes. Remove from heat; place cooker under cold running water. Remove the lid. Remove chicken from broth; cool slightly. Remove chicken from bones; cut meat into bite-sized pieces. Discard bones.
4
Strain stock through a sieve into a bowl, and discard solids. Return stock to cooker; stir in ground chiles, oregano, cumin, and chicken; let stand 5 minutes.
5
Divide tortilla strips evenly among each of 8 bowls; top each serving with about 1 1/3 cups soup, 2 tablespoons avocado, 1 tablespoon sour cream, and 3/4 teaspoon cilantro.

1078

kcal

Calories

Fat

Carbs

141

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 17 ingredients. The key ingredients include: 8 (6-inch) corn tortillas, 2 cups thinly sliced onion, 3/4 teaspoon salt, 1/2 teaspoon coarsely ground black pepper, and more.

Yes, 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.

Tortilla Soup

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