Chicken and Tortilla Soup Ingredients :
6 cups water
1 3 1/2-lb. whole roasting chicken, cut in 8 pieces
1 large yellow onion, chopped (1 cup)
1 medium carrot, peeled and chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
8 sprigs cilantro
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. ground ancho chile pepper
1/2 tsp. dried oregano
2 bay leaves
Corn oil
8 6-inch corn tortillas, cut into 1/2-inch strips
Salt and freshly ground black pepper
1 32-oz. box reduced-sodium chicken broth
2 medium carrots, peeled and cut in 1/4-inch slices
2 cups sugar snap peas, sliced diagonally
2 small zucchini, cut in 1/4-inch slices (2 cups)
1 cup chopped fresh or canned tomato
1/2 a jalapeño pepper, seeded and finely chopped
1 cup sharp cheddar cheese, coarsely shredded
Cilantro leaves
1 3 1/2-lb. whole roasting chicken, cut in 8 pieces
1 large yellow onion, chopped (1 cup)
1 medium carrot, peeled and chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
8 sprigs cilantro
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. ground ancho chile pepper
1/2 tsp. dried oregano
2 bay leaves
Corn oil
8 6-inch corn tortillas, cut into 1/2-inch strips
Salt and freshly ground black pepper
1 32-oz. box reduced-sodium chicken broth
2 medium carrots, peeled and cut in 1/4-inch slices
2 cups sugar snap peas, sliced diagonally
2 small zucchini, cut in 1/4-inch slices (2 cups)
1 cup chopped fresh or canned tomato
1/2 a jalapeño pepper, seeded and finely chopped
1 cup sharp cheddar cheese, coarsely shredded
Cilantro leaves
Chicken and Tortilla Soup Directions :
1. In a 6-quart Dutch oven combine water, chicken, onion, 1/2 cup chopped carrot, the celery, 8 cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to a boiling, reduce heat and simmer, uncovered, until the chicken is very tender, 1 to 1-1/2 hours.
2. Meanwhile, heat 1/2 inch of corn oil in a large heavy saucepan to 375 degrees F. Add tortilla strips, about one-fourth at a time, and cook until crispy and light golden, 30 to 60 seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt.
3. Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with chicken broth. Bring to a simmer over medium heat.
4. Remove meat from bones and discard bones. Tear chicken in 1-inch pieces. Add to broth along with the 2 sliced carrots. Simmer for 3 minutes. Add the sugar snap peas, zucchini, tomato, and jalapeño. Simmer 3 minutes or until tender. Taste and season with salt and black pepper.
5. ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro. Makes 6 to 8 servings.
2. Meanwhile, heat 1/2 inch of corn oil in a large heavy saucepan to 375 degrees F. Add tortilla strips, about one-fourth at a time, and cook until crispy and light golden, 30 to 60 seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt.
3. Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with chicken broth. Bring to a simmer over medium heat.
4. Remove meat from bones and discard bones. Tear chicken in 1-inch pieces. Add to broth along with the 2 sliced carrots. Simmer for 3 minutes. Add the sugar snap peas, zucchini, tomato, and jalapeño. Simmer 3 minutes or until tender. Taste and season with salt and black pepper.
5. ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro. Makes 6 to 8 servings.
Nutrition Facts :
* Calories375
* Total Fat (g)14
* Saturated Fat (g)2,
* Monounsaturated Fat (g)4,
* Polyunsaturated Fat (g)7,
* Cholesterol (mg)89,
* Sodium (mg)618,
* Carbohydrate (g)29,
* Total Sugar (g)6,
* Fiber (g)6,
* Protein (g)34,
* Vitamin C (DV%)43,
* Calcium (DV%)11,
* Iron (DV%)14,
* Percent Daily Values are based on a 2,000 calorie diet
* Calories375
* Total Fat (g)14
* Saturated Fat (g)2,
* Monounsaturated Fat (g)4,
* Polyunsaturated Fat (g)7,
* Cholesterol (mg)89,
* Sodium (mg)618,
* Carbohydrate (g)29,
* Total Sugar (g)6,
* Fiber (g)6,
* Protein (g)34,
* Vitamin C (DV%)43,
* Calcium (DV%)11,
* Iron (DV%)14,
* Percent Daily Values are based on a 2,000 calorie diet
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