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.
| Prep Time: | 1h |
| Cook Time: | 30m |
| Ready in: | 1h 30m |
| Yield: | 12 servings |
| Ingredients | |
| 6 skinless, boneless chicken breast halves 3 cups vegetable oil for frying 36 (6 inch) corn tortillas, cut into strips 15 cups water 15 cubes chicken bouillon 1 (14 ounce) can peeled and diced tomatoes with juice 1 small onion 3 cloves garlic 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground black pepper 1 teaspoon chili powder 1/4 cup dried oregano 1 cup chopped carrots 1 cup chopped celery 1 (14.5 ounce) can diced tomatoes with green chile peppers 3 cups shredded Monterey Jack cheese 3 avocado - peeled, pitted and sliced | |
- 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 Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 513 cal | Total Fat: | 25 g | Cholesterol: | 60 mg | |||
| Sodium: | 1932 mg | Carbohydrates: | 47.6 g | Fiber: | 8.7 g | |||
| Protein: | 27.9 g | |||||||
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