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Tortilla Soup

Tortilla Soup

Sunset JANUARY 1999

  • Yield: Makes 4 servings

Ingredients

  • 1 pound boned, skinned chicken breasts
  • 2 fresh poblano chilies (also called pasillas; 5 to 6 oz. total)
  • 1/2 cup chopped onion
  • 8 cups fat-skimmed chicken broth
  • 6 corn tortillas (6 in.)
  • About 1/4 cup lime juice

Preparation

1. Rinse chicken; cut into 1-inch chunks.

2. Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.

3. In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.

4. Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.

5. Ladle soup over tortillas. Add lime juice to taste.

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 7.4%
  • Protein: 45g
  • Fat: 2.4g
  • Saturated fat: 0.5g
  • Carbohydrate: 23g
  • Fiber: 2.7g
  • Sodium: 289mg
  • Cholesterol: 66mg
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