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The Best Chicken Tortilla Soup Recipe #ASpicyPerspective #instantpot #slowcooker



Prep Time: 15 minutes


Cook Time: 20 minutes


Total Time: 35 minutes



Course: Main Course, Soup


Cuisine: American, Mexican


Author: Sommer Collier



  • 2 tablespoons olive oil


  • 1 small onion, peeled and chopped


  • 2/3 cup fresh chopped cilantro, divided


  • 3 cloves garlic, minced


  • 4+ cups chicken broth


  • 14.5 ounce diced "fire roasted" tomatoes (canned)


  • 2 whole skinless chicken breasts


  • 3/4 tablespoon ground cumin


  • 1/2 tablespoon chili powder


  • 1/4 teaspoon cayenne pepper


  • 1-2 bay leaves


  • 2 carrots, thinly sliced


  • 1 1/2 cups shredded Monterey jack cheese


  • 1-2 avocados, diced


  • 10 ounce Bag of tortilla chips



Instructions




  • In a large stock pot, heat the oil over medium-high. Add onions, 1/3 cup cilantro, and garlic. Sauté 3 minutes.


  • Stir in chicken broth, tomatoes, whole raw chicken breasts, all the spices, and 3/4 teaspoon salt. Push the chicken breasts to the bottom of the pot. Bring to a boil.


  • Add the carrots. Return to a boil, then reduce the heat to medium and cook another 10-12 minutes. 


  • Remove the cooked chicken breasts with tongs and either shred or chop them. Add the chicken pieces back to the soup.


  • Stir in half the cheese and 1 cup crushed tortilla chips. If too much of the broth has evaporated, stir in an additional cup of broth or water. 


  • Ladle into bowls and top with the remaining cheese, fresh cilantro, fresh avocado, and more tortilla chip pieces.




Serving: 1.5cups, Calories: 399kcal, Carbohydrates: 29g, Protein: 12g, Fat: 24g, Saturated Fat: 7g, Cholesterol: 25mg, Sodium: 945mg, Potassium: 695mg, Fiber: 6g, Sugar: 5g, Vitamin A: 4170IU, Vitamin C: 24.1mg, Calcium: 311mg, Iron: 2.9mg



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