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Allie Ofisher
By Allie Ofisher

Tortilla soup

7 steps
Cook:1h
Updated at: Wed, 16 Aug 2023 16:47:14 GMT

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

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 brothchicken broth8 cups
white onionwhite onion1
garlicgarlic4 cloves
saltsalt1 ⅛ teaspoon
cilantrocilantro10 sprigs
Step 2
Heat oven 425, middle position. Cut tortillas into 1/2-inch-wide strips. Spread tortillas on baking sheet, drizzled with oil.
OvenOvenPreheat
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 onionwhite onion1
garlicgarlic4 cloves
tomatoestomatoes2
jalapeño chilejalapeño chile0.5
chipotle chile en adobochipotle 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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