EL TORITO CHICKEN TORTILLA SOUP

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El Torito Chicken Tortilla Soup image

Make and share this El Torito Chicken Tortilla Soup recipe from Food.com.

Provided by Teddys Mommy

Categories     Mexican

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 26

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
4 corn tortillas (cut into thin strips)
oil
1/2 lb monterey jack cheese, shredded
8 slices avocados
fresh cilantro leaves

Steps:

  • Poach chicken breast in simmering chicken broth until done through, about 10 minutes.
  • Set aside until cool enough to handle and shred.
  • 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.
  • Bring to boil, reduce heat and simmer 20 minutes.
  • Correct seasoning, if necessary.
  • Add zucchini, squash, pepper, lime juice and Sherry.
  • Bring again to boil.
  • Reduce heat and simmer 15 minutes.
  • Add cilantro and mint.
  • Stir, then remove from heat.
  • To assemble, fry tortilla strips in hot oil until crisp. Drain on paper towels and set aside.
  • Ladle soup into each bowl.
  • Sprinkle with shredded cheese and tortilla strips.
  • Garnish each bowl with avocado slice and sprig cilantro. Serve at once.

Nutrition Facts : Calories 275.3, Fat 12.1, SaturatedFat 6.3, Cholesterol 44.2, Sodium 1399.4, Carbohydrate 17.7, Fiber 2.9, Sugar 5.4, Protein 23.1

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