Directions:
- Chicken and Broth: Toast corn tortillas in a 350 degrees F oven until crisp and lightly browned.
- Cool slightly, and break into large pieces.
- Combine chicken breasts, tortilla pieces, and remaining ingredients in a large kettle over medium heat, and stir to combine.
- Bring to a full boil, reduce heat to low, cover, and simmer gently for 45 minutes, skimming the surface as needed and stirring several times.
- Remove the chicken breasts from the kettle, and cool until you can skin them and pull the meat from the bones.
- Set the meat aside, and return the skin and bones to the kettle, return to a vigorous simmer, and cook for another 20 minutes.
- Reserve and shred or coarsely chop 1-1/2 cups (12 oz) of the chicken, reserving the rest for another use.
- Strain the broth into a bowl, discarding the bones, skin, and vegetables.
- Set the broth aside for 5-10 minutes to allow fat to rise to top, and skim off as much as you can.
- Place broth in freezer for 30 minutes, and skim off the solidified fat.
- Refrigerate chicken and broth separately until you are ready to finish making the soup just before serving.
- Before serving the soup, you need to make a serious choice.
- Do you want a lot more flavor and better texture, or do you want less fat?
- If you opt for flavor, fry the tortilla strips until crisp, and season to taste with salt and pepper.
- If you want low-fat, bake them until crisp, but they will get soggy within seconds of being dropped into the soup.
- Your choice!
- Soup and Garnish: To serve the soup, bring broth to a boil, add chicken, and simmer until chicken is heated through.
- Divide the cilantro, avocado, chopped green onions, and half of the tortilla strips between four large bowls.
- Strain shredded chicken from broth, and divide between bowls.
- Fill each bowl with broth, and sprinkle with a few more tortilla strips.
- Serve immediately, with remaining tortilla strips and lime wedges for garnish.
- Tell your guests to squeeze a little lime juice into the soup before eating to add an extra layer of flavor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 724.11 Kcal (3032 kJ) | ||
| Calories from fat | 352.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.11g | 60% | |
|---|---|---|---|
| Cholesterol | 200.12mg | 67% | |
| Sodium | 1814.26mg | 76% | |
| Potassium | 846.22mg | 18% | |
| Total Carbs | 39.03g | 13% | |
| Sugars | 2.1g | 8% | |
| Dietary Fiber | 6.87g | 27% | |
| Protein | 58.22g | 116% | |
| Vitamin C | 8.3mg | 14% | |
| Iron | 2.9mg | 16% | |
| Calcium | 100.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 191.53 Kcal (802 kJ) | ||
| Calories from fat | 93.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.34g | 60% | |
|---|---|---|---|
| Cholesterol | 52.93mg | 67% | |
| Sodium | 479.87mg | 76% | |
| Potassium | 223.82mg | 18% | |
| Total Carbs | 10.32g | 13% | |
| Sugars | 0.56g | 8% | |
| Dietary Fiber | 1.82g | 27% | |
| Protein | 15.4g | 116% | |
| Vitamin C | 2.2mg | 14% | |
| Iron | 0.8mg | 16% | |
| Calcium | 26.5mg | 10% | |
* 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.
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