Chef Pachuco's Chicken Tortilla Soup Recipe

Posted by
Rate It!
Chef Pachuco's Chicken Tortilla Soup
Add your photo!
Ingredients
16
Count
Nutrition
238
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Preheat oven to 200°.
  2. Place tortillas on baking sheet. When oven is preheated, place tortillas in oven for 15-20 minutes, flipping once, to dry out (you do not want moist tortillas in this case).
  3. When tortillas are dried out, cut into 1/4 inch wide by 2 inch strips.
  4. Boil chicken breasts in the chicken broth until they turn white in color and float.
  5. Chop onion, tomatoes, and garlic. Set aside in bowl.
  6. Chop cilantro. Set aside in another bowl.
  7. Place poblano peppers under broiler or over the flame from a gas stove burner until the skin turns black in color.
  8. Place poblanos in a plastic bag (you can use one like those you get at the grocery store) for 10-15 minutes.
  9. When peppers are ready, take out of bag, run under cold water, and with hands (you may wish to use gloves), remove skin, seeds, and veins.
  10. Chop the poblanos, and add to bowl with onion, tomatoes, and garlic.
  11. In a skillet, heat enough oil to cover generously, the bottom of the skillet. Fry tortilla strips in the oil until golden brown (fry a little bit at a time; it is both easier to control, and gives more even browning).
  12. Drain tortilla strips on some paper toweling to remove excess grease.
  13. In the same oil, sauté onion, tomatoes, garlic, and poblanos until onion turns translucent.
  14. Chop or shred chicken (is a matter of preference), then add to skillet with vegetables. Simmer for 5-10 minutes stirring occasionally.
  15. Add tomato sauce and tomato paste, as well as all spices to the chicken broth. Bring to a boil.
  16. Add vegetables from skillet and about one handful of cilantro (set remaining cilantro aside to use as a garnish if you choose) to the broth.
  17. Reduce heat to a simmer and cook until cilantro turns black in color. Crush up approximately 3/4 of the tortilla strips in a Ziploc bag until they are like bread crumbs, then add to pot.
  18. Simmer until tortilla strips dissolve, stirring occasionally. When tortilla strips are dissolved, you are finished and ready to plate.
  19. Serving suggestions are to shred some Monterey Jack cheese, and chop up some avocado, more onion and cilantro. Place these items along with some of the remaining tortilla strips on top of a piping hot bowl of soup.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 238.25 Kcal (998 kJ)
Calories from fat 50.54 Kcal
% Daily Value*
Total Fat 5.62g 9%
Cholesterol 104.43mg 35%
Sodium 1010.77mg 42%
Potassium 752.17mg 16%
Total Carbs 11.72g 4%
Sugars 4.2g 17%
Dietary Fiber 1.96g 8%
Protein 36.94g 74%
Vitamin C 11.6mg 19%
Iron 0.4mg 2%
Calcium 33.8mg 3%
Amount Per 100 g
Calories 81.94 Kcal (343 kJ)
Calories from fat 17.38 Kcal
% Daily Value*
Total Fat 1.93g 9%
Cholesterol 35.92mg 35%
Sodium 347.62mg 42%
Potassium 258.68mg 16%
Total Carbs 4.03g 4%
Sugars 1.44g 17%
Dietary Fiber 0.67g 8%
Protein 12.7g 74%
Vitamin C 4mg 19%
Iron 0.2mg 2%
Calcium 11.6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.8
    Points
  • 6
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top