Nutrition balance score
Unbalanced
Glycemic Index
43
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories512.4 kcal (26%)
Total Fat33.1 g (47%)
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.





Step 2
Heat oven 425, middle position. Cut tortillas into 1/2-inch-wide strips. Spread tortillas on baking sheet, drizzled with oil.

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.





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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