ZEKE'S TORTILLA SOUP
An authentic, savory soup from the Mexican food capital of the world - El Paso Texas! You can cut back on some of the fat by baking the tortilla strips instead of deep-frying.
Provided by ZEKE718
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- In a saucepan, cover chicken breasts with water and boil for 30 minutes, or until tender. Shred into small pieces; set aside. Meanwhile, heat oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C). Fry tortilla strips from about 6 tortillas at a time, stirring occasionally, until golden brown. Drain on paper towels and set aside.
- In a large stockpot, bring the water to a boil. Stir in the bouillon cubes and reduce heat to a simmer. In a blender, combine the can of tomatoes, onion and garlic. Blend on high until smooth. Pour the blended mixture into the stockpot and stir in the coriander, cumin, black pepper, chili powder and oregano. Add carrots, celery and diced tomatoes with chilies. Cover pot and simmer for about 25 minutes, until vegetables are tender. Stir in shredded chicken and cook 5 more minutes.
- Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.
Nutrition Facts : Calories 508.7 calories, Carbohydrate 46.3 g, Cholesterol 60.1 mg, Fat 25 g, Fiber 10.3 g, Protein 27.9 g, SaturatedFat 7.8 g, Sodium 1838.6 mg, Sugar 2.8 g
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