Zinfandel’s Tortilla Soup
Description
A comforting and flavorful Mexican soup featuring sautéed corn tortillas, chicken, and fresh herbs. The broth is simmered with spices and blended for a smooth, rich texture. Served with diced chicken, avocado, and fried tortilla strips for a complete meal.Directions
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In a large Dutch oven, heat the vegetable oil over medium heat.
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Add the garlic and chopped corn tortillas. Sauté until the tortillas are tender and lightly browned.
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Add the onion puree, tomato paste, cayenne pepper, cumin, bay leaves, chicken base, and water.
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Simmer for 20 minutes, stirring occasionally.
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Add the chopped cilantro and epazote. Simmer for another 2-3 minutes.
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Remove the bay leaves.
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Transfer the mixture to a food processor and blend briefly until smooth but not pureed.
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Strain the blended mixture through a colander back into the pot to remove any solids.
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Adjust seasoning with salt and white pepper to taste.
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To serve, spoon the soup into individual bowls.
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Garnish with diced chicken, chopped avocado, fried tortilla strips, and shredded Monterey Jack cheese.
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Serve immediately.
Nutrition Facts
Servings 6 servings
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 45mg15%
- Sodium 1200mg50%
- Total Carbohydrate 35g12%
- Dietary Fiber 5g20%
- Sugars 6g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
tortilla soup, mexican, chicken, corn tortillas, epazote, cilantro, cumin, avocado, comfort food, dinner
