Wolfgang Puck’s Chicken Tortilla Soup Recipe

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Wolfgang Puck’s Chicken Tortilla Soup
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Ingredients
18
Count
Nutrition
281
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Using a large, sharp knife, and holding an ear of corn at an angle with one end resting securely on a cutting board, carefully cut down along the cob to remove the kernels. Repeat with the other ear of corn. Set the kernels in the bowl of a food processor fitted with the stainless-steel blade; reserve the cobs.
  2. Add the garlic cloves, onion, and jalapeno to the processor. Pulse the machine on and off until the mixture is coarsely chopped, stopping once or twice to scrape down the side of the bowl with a rubber spatula. Set the mixture aside.
  3. In a large stockpot, heat the oil over medium heat. Add the corn tortilla squares, reduce the heat slightly, and cook, stirring occasionally, until they are slightly crisp and beginning to turn golden, 3 to 5 minutes. Stir in the corn mixture and sauté, stirring, just until it's thoroughly coated with the oil but not yet browned.
  4. Add the tomatoes, tomato paste, and cumin and continue to sauté for about 10 minutes. Stir in the chicken broth and add the corn cobs; raise the heat to high, bring the liquid to a boil, and then reduce the heat and simmer briskly until the liquid has reduced by about a third, about 30 minutes.
  5. While the soup is simmering, prepare the garnishes: Preheat the oven or toaster oven to 350 degrees. Cut the tortillas into thin strips and arrange on a small baking tray. Bake until the strips are crisp, 10 to 15 minutes. Peel and dice the avocado. Cut the chicken into thin strips.
  6. With a slotted spoon, remove the corn cobs from the pot and discard them. Working in batches to avoid overfilling and splattering, puree the soup in a blender or food processor. Return the puree to a clean pot. Season to taste with salt and pepper.
  7. To serve, add the chicken and avocado to the soup and reheat over low heat. Ladle the soup into 6 to 8 heated soup bowls and garnish with the baked tortilla strips, cheese, sour cream, and chopped cilantro. Serve immediately. Alternately, you can serve the garnishes in bowls at the table allowing everyone to serve themselves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 281.17 Kcal (1177 kJ)
Calories from fat 150.82 Kcal
% Daily Value*
Total Fat 16.76g 26%
Cholesterol 19.38mg 6%
Sodium 1263.78mg 53%
Potassium 872.77mg 19%
Total Carbs 24.9g 8%
Sugars 6.16g 25%
Dietary Fiber 5.4g 22%
Protein 7.95g 16%
Vitamin C 44.1mg 74%
Iron 1.7mg 9%
Calcium 166.6mg 17%
Amount Per 100 g
Calories 52.78 Kcal (221 kJ)
Calories from fat 28.31 Kcal
% Daily Value*
Total Fat 3.15g 26%
Cholesterol 3.64mg 6%
Sodium 237.25mg 53%
Potassium 163.84mg 19%
Total Carbs 4.68g 8%
Sugars 1.16g 25%
Dietary Fiber 1.01g 22%
Protein 1.49g 16%
Vitamin C 8.3mg 74%
Iron 0.3mg 9%
Calcium 31.3mg 17%

* 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
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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