Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories491.3 kcal (25%)
Total Fat30.8 g (44%)
Carbs27.7 g (11%)
Sugars3.8 g (4%)
Protein27 g (54%)
Sodium2240.4 mg (112%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Tortilla strips
Soup
1.5 poundschicken
bone-in, skin removed
8 cupschicken broth
1white onion
large
4 clovesgarlic
medium, peeled
1 ⅛ teaspoonsalt
10 sprigscilantro
fresh
2tomatoes
medium
0.5jalapeño chile
1chipotle chile en adobo
plus up to 1 tablespoon adobo sauce
1 tablespoonvegetable oil
Garnish
Instructions
Tortilla strips
Step 1
Bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 tsp salt in dutch oven to boil in dutch oven. Reduce to low, simmer, covered, for 20 min.
chicken broth8 cups
white onion1
garlic4 cloves
salt1 ⅛ teaspoon
cilantro10 sprigs
Step 2
Heat oven 425, middle position. Cut tortillas into 1/2-inch-wide strips. Spread tortillas on baking sheet, drizzled with oil.
OvenPreheat
Step 3
Bake unit deep golden brown, 14 min, shaking pan to redistribute). Remove and season with salt.
Soup
Step 4
Puree tomatoes, 2 onion quarters, 2 garlic cloves, jalapeño, chipotle chile and adobo sauce.
white onion1
garlic4 cloves
tomatoes2
jalapeño chile0.5
chipotle chile en adobo1
Step 5
Transfer chicken to plate. Pour broth through mesh strainer. Shed chicken (when cooled)
Step 6
Heat dutch oven with oil. Add puree and 1/8 tsp salt, until darkened 10 min. Stir in strained broth, bring to boil, then reduce to low simmering for 15 min.
Step 7
Add adobo sauce to taste. Add shredded chicken to heat through.
Notes
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