A Mexican style chicken soup
Pre-heat the oven to 350.
1) In a stock pot, add the chicken stock and begin boiling. Wrap the cilantro, oregano and mint in cheese cloth and tie up. Add to the stock. Boil the stock until it reduces down to 6 cups. Remove the wrapped spices once reduced.
2) In a sauce pan, add the oil and sear the chicken set aside.
3) In the same sauce pan, carmelize the onions. Add the garlic and Balsamic vinegar once carmelized and set aside.
4) In a blender, add the tomatoes, chipotle paste, and green chilis and puree. Add to the reduced stock.
5) Add the chicken, beans, the blender contents, and onion mixture to the stock and simmer.
Tortilla Strip Topping:
1) Cut the tortillas into small strips and place on a sheet pan, spread out. Spray with canola oil and sprinkle with salt.
2) Place in the oven and cook until golden brown. Set aside.
When the soup and the toppings are done, dish the soup into a bowl. Top with the tortilla strips. Garnish with cilantro and serve with creama.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2513g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 2897 | ||
Calories from Fat: 1166 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 129.5g | 173 % | |
Saturated Fat 68.5g | 342 % | |
Monounsaturated Fat 42.4g | ||
Polyunsanturated Fat 11.3g | ||
Cholesterol 472.5mg | 145 % | |
Sodium 2870.4mg | 99 % | |
Potassium 5835.3mg | 154 % | |
Total Carbohydrate 299.6g | 88 % | |
Dietary Fiber 23.7g | 95 % | |
Sugars, other 275.9g | ||
Protein 143.5g | 205 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2897
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