Chicken Tortilla Soup with Fire Roasted Tomatoes
If you have roughly 45 minutes to spend in the kitchen, Chicken Tortilla Soup with Fire Roasted Tomatoes might be a tremendous gluten free recipe to try. This main course has 926 calories, 46g of protein, and 45g of fat per serving. This recipe serves 6 and costs $3.92 per serving. 1 person has made this recipe and would make it again. Head to the store and pick up avocado, corn tortillas, cilantro, and a few other things to make it today. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is solid. If you like this recipe, take a look at these similar recipes: Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato, Fire Roasted Tortilla Soup with Ancho Tortilla Strips, and Fire Roasted Tortilla Soup with Ancho Tortilla Strips.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
6
Nutrition per Serving
Calories
926
Protein
46.44g
Carbs
95.99g
Fat
44.68g
Ingredients
Original recipe (6 servings) → 6 servings
- •6 servings avocado
- •1 bell pepper
- •6 servings cheddar cheese
- •46.5 oz chicken broth
- •2 TBSP chili powder
- •0.5 cup cilantro
- •6 corn tortillas
- •6 2-inch corn tortillas
- •14.5 oz canned tomatoes
- •1 cup corn
- •4 cloves garlic
- •4.5 oz chilies
- •1 jalapeno
- •2 juice of lime
- •1 TBSP olive oil
- •2 TBSP olive oil
- •1 TBSP paprika
- •0.5 onion
- •2 cups rotisserie chicken
- •4 tomatoes
- •1 onion
Directions
Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro.
Mix all of them together.
Add lime juice.
Mix together. Cover and refrigerate.
Add 1 TBSP Olive Oil to a large pot on medium high.
Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min.
Add the chili and paprika powder.
Mix together and cook another 2 minutes.
Add tomatoes and green chilies.
Mix together and cook for 2 minutes more.
Add chicken broth.
Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth.
Add tortillas and puree with stick blender until smooth.
Replace pot on heat and add chicken and corn.
Mix and let simmer 15 minutes.
Remove from heat.
Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices.
Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.
Place soup in bowl.
Add garnish of lime juice, jalapeno, cheddar cheese, avocado , pico de gallo and tortilla strips.ENJOY!
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