Sunset Magazine Tortilla Soup Recipe
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Description
Sunset Magazine Tortilla Soup Recipe is a fantastic soup that is perfect for any occasion. This soup is easy to make, and it is full of flavor. It is made with chicken, vegetables, and spices, and it is topped with crispy tortilla strips, avocado, and cheese. It is a hearty soup that will warm you up on a cold day.Prep Time
The prep time for this soup is approximately 20 minutes. You will need to chop the vegetables and shred the chicken before you start cooking.Cook Time
The cook time for this soup is approximately 30 minutes. You will need to simmer the soup for 20-25 minutes to allow the flavors to meld together.Ingredients
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 can (28 oz) diced tomatoes
- 1 can (14 oz) chicken broth
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 2 cups cooked, shredded chicken
- 2 tablespoons fresh lime juice
- Salt and pepper to taste
- 1 avocado, diced
- 1 cup shredded cheese
- 2-3 corn tortillas, cut into thin strips
Equipment
- Dutch oven or large pot
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Can opener
- Tongs
- Baking sheet
Method
- Heat the oil in a Dutch oven or large pot over medium heat.
- Add the onion and garlic and sauté until translucent, about 5 minutes.
- Add the cumin and chili powder and stir to coat the onion and garlic.
- Add the diced tomatoes (with juice), chicken broth, black beans, and green chilies.
- Bring the soup to a simmer and let it cook for 20-25 minutes.
- Add the shredded chicken and lime juice and let the soup cook for an additional 5 minutes.
- Season the soup with salt and pepper to taste.
- While the soup is simmering, preheat your oven to 375°F.
- Arrange the tortilla strips on a baking sheet and bake for 6-8 minutes or until crispy.
- Serve the soup hot, topped with the crispy tortilla strips, diced avocado, and shredded cheese.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply place the soup in a pot over medium heat and simmer until heated through.Nutrition Info
The nutrition information for this recipe is as follows:- Calories: 350
- Protein: 22g
- Carbohydrates: 27g
- Fiber: 8g
- Fat: 18g
- Saturated Fat: 6g
- Cholesterol: 55mg
- Sodium: 820mg
Recipes FAQ
What is tortilla soup?
Tortilla soup is a traditional Mexican soup made with chicken or vegetable broth, tomatoes, onions, and spices. It is typically served with crispy tortilla strips, avocado, and cheese.What can I substitute for chicken in tortilla soup?
You can substitute shredded beef or pork for the chicken in this recipe.Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Simply add all of the ingredients (except for the tortilla strips, avocado, and cheese) to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Serve the soup topped with the crispy tortilla strips, diced avocado, and shredded cheese.Recipe Tips
- If you don't have cooked, shredded chicken on hand, you can quickly cook some chicken breasts in a pot of boiling water for 15-20 minutes, or until cooked through.
- If you prefer a spicier soup, add more chili powder or use a spicier variety of diced tomatoes.
- You can make the tortilla strips ahead of time and store them in an airtight container for up to 3 days.
- For a vegetarian version of this soup, use vegetable broth and omit the chicken.
- Feel free to customize this soup with your favorite toppings, such as sour cream, chopped cilantro, or jalapeños.
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