Tortilla Soup with Chicken

Makes 4
Prep 15 m
Cook 30 m



  1. 1 of 4 Heat oil in a large saucepan over medium-high heat. When the oil is hot, fry the tortilla strips in batches until golden brown and crisp, about 2 to 3 minutes total. Reserve.
  2. 2 of 4 Discard all but 1 tablespoon of oil. Turn heat to medium and cook onion and garlic until soft, stirring occasionally, about 5 minutes. Add tomatoes, ancho chile and half of the tortilla strips. Cook for 5 minutes. Add broth and bring to a boil. Simmer for 15 minutes.
  3. 3 of 4 Cool slightly. Using an immersion blender or upright blender, puree the mixture until smooth. Return to medium heat, stir in chicken and heat through.
  4. 4 of 4 To serve, season to taste with lime juice. Garnish with cheese, avocado, cilantro and remaining tortilla strips.
Nutrition Information for Tortilla Soup with Chicken
Servings Per Recipe: 4
Per Serving: 6 g fiber, 944 mg sodium, 410 kcal cal., 25 g pro., 29 g carb., 22 g Fat, total, 58 mg chol., 5 g sat. fat