Zutaten für Another Great Chicken Tortilla Soup
- 2 dried ancho chiles
- 1 cup boiling water
- 2 tablespoons olive oil
- 1.5 lbs boneless, skinless chicken breasts
- salt and freshly ground black pepper, to taste
- 1 medium onion, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 6 cups chicken broth
- 1 (28-ounce) can diced tomatoes, undrained
- 4 corn tortillas
- 1 inch vegetable oil (for frying)
- sliced avocado (for garnish)
- shredded Monterey Jack cheese (for garnish)
- sour cream (for garnish)
- salsa (for garnish)
- lime wedges (for garnish)
- 1/2 cup fresh cilantro, chopped, plus extra for garnish
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Zubereitung von Another Great Chicken Tortilla Soup
- Place 2 ancho chiles in a small, heatproof bowl. Pour 1 cup boiling water over the chiles and let soak for 30 minutes.
- Drain the chiles, remove stems and seeds, and slice into 1/2-inch strips. Set aside.
- Heat 2 tablespoons olive oil in a large Dutch oven or soup pot over medium-high heat.
- Add 1.5 lbs boneless, skinless chicken breasts. Season with salt and pepper to taste. Brown on both sides for about 10 minutes total.
- Add 1 medium onion (chopped), 1 cup chopped carrots, and 1 cup chopped celery. Cook for about 8 minutes, stirring often.
- Add 4 cloves garlic (minced) and 1 teaspoon ground cumin. Cook for an additional 2 minutes.
- Add 6 cups chicken broth, the reserved chiles, 1 (28-ounce) can diced tomatoes (undrained), and 1/2 cup chopped fresh cilantro. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Tear 3 corn tortillas into 2-inch strips and add to the soup.
- Continue to simmer for 15 minutes.
- Using a slotted spoon, remove the chicken to a cutting board. Remove the soup from the heat.
- Using an immersion blender, puree the soup until smooth (or puree in small batches in a food processor).
- Shred the chicken with two forks and return it to the soup.
- Season the soup to taste with salt and pepper.
- Slice the remaining 1 corn tortilla into 1/4-inch strips.
- In a small saucepan, heat 1 inch of vegetable oil until very hot.
- Fry the tortilla strips until crisp, about 1 minute per batch.
- Remove the tortilla strips with a slotted spoon to a paper-towel-lined plate and season with salt.
- Serve the soup in bowls, topped with the crispy tortilla strips and your choice of garnishes: sliced avocado, shredded cheese, sour cream, salsa, lime wedges, and/or extra cilantro.
Nutrition Information (Approximate per serving)
Sodium
52 g
Sugar
40g
Fat
11g
Carbs
12g
