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Ricetta Best Tortilla Soup

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Best Tortilla Soup Recipe

Tempo Preparazione:
Tempo di cottura:
Porzioni: 3 People
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Cost per serving $1.59 vedi dettagli
  • 1 whole chicken breast (about 1¼-lbs)
  • 4 cups chicken broth
  • 1 onion, sliced
  • 3 garlic cloves
  • 2 tbsp vegetable oil plus additional for frying the tortillas
  • 14 to 16 oz can tomatoes, drained
  • ⅓ cup fresh lime juice
  • 2 fresh or pickled jalapeño peppers, or to taste, seeded and minced
  • 6 7 inch corn tortillas, halved and cut crosswise into ¼-inch-wide strips
  • Chopped fresh coriander for garnishing if desired


  1. In a large saucepan combine the chicken breast, broth, and 3 cups water.
  2. Bring the liquid to boil, and simmer the chicken, covered for 20 minutes or until cooked through.
  3. Let the chicken cool in the broth. Transfer the chicken to a bowl reserving the broth. Discard the skin and bones. Shred the meat.
  4. In a heavy skillet cook the onion and the garlic in 2-tbsp of oil over medium heat, stirring, until the onion is golden.
  5. In a blender or food processor puree the mixture with the tomatoes. Stir the puree into the reserved broth with the lime juice and the peppers. Simmer the soup for 5 minutes.
  6. Meanwhile, in the cleaned skillet, heat ¼ inch of the additional oil over medium-high heat until it is hot but not smoking.
  7. Fry the tortilla strips in batches for 30 to 45 seconds, or until they are crisp. Transfer them as they are fried with a slotted spoon to paper towels. Add the shredded chicken and the tortilla strips to the soup.
  8. Simmer the soup for 1 to 2 minutes, or until it is heated through. Ladle the soup into heated bowls and garnishing it with the coriander.


Nutrition Facts

Amount Per Serving %DV
Serving Size 476g
Recipe makes 3 servings
Calories 224  
Calories from Fat 124 55%
Total Fat 13.98g 17%
Saturated Fat 2.06g 8%
Trans Fat 0.29g  
Cholesterol 30mg 10%
Sodium 623mg 26%
Potassium 544mg 16%
Total Carbs 10.57g 3%
Dietary Fiber 2.9g 10%
Sugars 2.99g 2%
Protein 14.21g 23%
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