Recipe By ZEKE718
Rating
Published Mar 12th
Prep 1h Cook 30m Additional - Ready In 1h 30m
Servings 12 servings Calories 508.7

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.

Recipe 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
  • ¼ 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

Cooking Directions

  1. 1 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.
  2. 2 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.
  3. 3 Serve hot topped with fried tortilla strips, and garnish with shredded cheese and avocado slices.

Nutrition Facts

  • Calories 508.7
  • Carbohydrate 46.3 g
  • Cholesterol 60.1 mg
  • Fat 25 g
  • Fiber 10.3 g
  • Protein 27.9 g
  • Saturated Fat 7.8 g
  • Sodium 1838.6 mg
  • Sugar 2.8 g

Chef's Notes

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews

  1. AWSOME! Used 4 cups chicken broth in place of 3 cups wat still use 15 bullion cubes. This takes a lot of time to make. I am thankful my sister was here to shread chicken for me! or dinner would of been 30 minutes later!Couldn't find ground coriander but found coriander seeds and put them - Read more ...
  2. i figured i would try this b/c of the high reviews but i was slightly dissappointed. not sure if i did something wrong but the flavor was WAY off from being a tortilla soup. will not make again
  3. Excellent. I used chicken broth for the liquid and a pint of homemade salsa (ready-made is fine) instead of the veggies and canned tomatoes. Much easier this way and very delicious. Also used baked corn tortillas rather than fried. Low in fat but full of flavor.
  4. This soup was delicious. I read through the other reviews and added in additional ingredients and removed the tortilla strips altogether (it doesn't need them). I made the recipe for 6 servings instead of 12 and it still made about 8-10 cups worth! I added in 1 can of black beans (drained and rinsed) 1c. - Read more ...
  5. This is a good jumping off recipe that tastes those from restaurants. I used chicken with bones/skin and boiled it in the water just as for chicken noodle soup. I strained the broth thru a wire strainer into another pot. I estimated the water to add to make the 15 cups. I wasn't going to - Read more ...
  6. WHOA!!!! This was delicious! I added dried cilantro omitted the avocado and halved the recipe. Added shredded cheddar cheese at serving. This might be a touch watery or liquidy but I am not complaining. I do think adding black beans and maybe a little corn would be a nice touch. This is out of this - Read more ...
  7. This was a great soup full of flavor and texture but I tinkered with it. I only made 1/2 of the recipe as it seemed like enough to feed an army. I added a can of rinsed drained black beans and 1 1/2 c. frozen corn for texture. Instead of blending the onions (which bruises - Read more ...
  8. Zeke quite possibly the best soup we've ever had. Thank you. I used Ro Tel diced tomatoes with cilantro and lime (added just alittle more fresh lime and cilantro) to the puree mixture. I also added about 1/2 c. corn. We would have given it a 10 if we could have. Beverly from Amarillo
  9. YUM!!!!! 5 forks up!!!!! Good enough to make for company! I added 1TB of olive oil to the broth what a yummy broth!! I baked my corn tortillas and garnished the soup with light sour cream avacados and grated low fat cheddar cheese. A very nice hearty low fat meal!!
  10. Way to go Zeke! This soup is delicious. I suggest to add a can of corn to your pot. Also baking the tortillas is much easier quicker and healthier than frying. To shread tortillas quickly stack about 4 at a time and use scissors!
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