Chicken Tortilla Soup

• 분량: 6 servings
• 활동 시간: 20 minutes
• 총 시간: 1 hour 10 minutes

재료

6 large Roma tomatoes

2 dried pasilla chiles, (stemmed and seeded)

4 tablespoons olive oil, (divided)

½ large white onion, (thinly sliced)

4 cloves garlic, (minced)

1 ½ pounds boneless skinless chicken breast

8 cups chicken broth

1 ½ teaspoon kosher salt

1 (15-ounce) can black beans, (drained and rinsed)

¾ cup yellow corn kernels

2 tablespoons lime juice (about 1 lime)

queso fresco, (for topping)

avocado (for topping)

chopped cilantro (for topping)

lime wedges, (for topping)

¼ cup vegetable oil

6 corn tortillas, (sliced into ¼-inch strips)

방향

Preheat the broiler. Line a small baking sheet with aluminum foil and arrange the tomatoes in a single layer on top. Broil for 8 to 10 minutes, flipping halfway through, until the skin is blackened and blistered. Set aside.

Carefully toast the pasilla peppers over an open flame for a few seconds on each side until very fragrant. Alternatively, toast the peppers in a small skillet over medium-high heat for 10 to 20 seconds, until fragrant. Be careful not to burn the peppers. Set aside.

Heat the oil in a large pot or Dutch oven. Add the onion and garlic and saute for 10 minutes, stirring occasionally, until softened.

Add the cooked onion, garlic, toasted peppers, and roasted tomatoes to a large blender. Blend until completely smooth.

Heat the remaining 2 tablespoons of oil in the same large pot of Dutch oven. Pour in the blended tomato mixture and cook for 5 minutes, stirring occasionally.

Add the chicken breast, broth, and salt. Raise heat to high and bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until chicken is tender and cooked through.

While the soup is cooking, make the tortilla strips by heating ¼ cup vegetable oil in a large skillet over medium-high heat. When hot, add in a handful of the tortilla strips and fry for about 60 to 90 seconds, or until golden brown and crispy. Transfer them to a plate lined with paper towels and repeat until all the tortilla strips are fried. Set aside.

Remove the cooked chicken from the pot and transfer to a plate. Shred with 2 forks.

Add the shredded chicken back to the pot along with the black beans and corn. Cook for 3 more minutes.

Remove the pot from the heat and stir in the lime juice. Serve in bowls topped with tortilla strips, queso fresco, avocado, cilantro, and more lime wedges.

영양 정보

• 1회 제공량: 1 /6th of recipe
• 칼로리: 352 kcal
• 지방 전체: 9 g
• 포화 지방: 1 g
• 불포화 지방: 7 g
• 콜레스테롤: 88 mg
• 탄수화물 전체: 22 g
• 식이섬유: 6 g
• 총 당류: 10 g
• 단백질: 40 g