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Chicken Tortilla Soup Recipe

Cookstr
Course: Appetizer, Main Course
Total Time: Under 30 Minutes
Skill Level: Moderate
Cost: Moderate
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Chicken Tortilla Soup

Photo by: Joseph De Leo

INGREDIENTS

  • 1 ½ pounds boneless, skinless chicken breast 
  • 1 cup chopped onion
  • 6 garlic cloves, minced
  • 1 tablespoon Canola oil

  • 8 cups reduced-sodium canned chicken broth

  • 2 teaspoons cumin
  • 2 teaspoons chilli powder
  • 1 cup drained canned hominy

  • 2 dried Ancho chillies, stemmed, seeded and coarsely chopped 

  • 16 ounces fresh or frozen white corn
  • 1 (10-ounce) can diced tomatoes with green chilies
  • Corn tortilla chips
  • 1 1/2 cups cheddar cheese

Directions

In a saucepan, combine chicken breasts and water. Bring to gentle simmer and cook just until set in center. 

Meanwhile, in a medium skillet over medium heat, combine onion, garlic and oil; Add the cumin and chili powder and cook, stirring, until onions are tender. Set aside.

Transfer cooked chicken to plate to cool. Strain cooking liquid into another saucepan. Add canned broth, drained hominy, and ancho chiles to cooking liquid and bring to simmer. Add corn and cook for 5 minutes. Add tomatoes and reserved onion mixture and cook until heated through.

In each soup bowl, arrange some tortilla chips. Shred cooled chicken and divide among bowls. Ladle hot soup over chips and chicken; top with grated cheese.


© 2014 Jon Ashton

Editor's Note

Nutritional information is based on 6 servings.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

489kcal (24%)
253mg (25%)
14mg (23%)
120mcg RAE (4%)
1115mg
95mg
43g
12g
3g
36g
111mg (37%)
1031mg (43%)
8g (41%)
20g (31%)
3mg (15%)
FROM THE KITCHEN OF...

Chef

jon-ashton

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