Similar to chicken tortilla soup but better. Can substitute store bought tortilla strips if needed.
Heat oil and butter in a large heavy saucepan over medium-high heat until butter melts. Add onion and cook, stirring occasionally, 10 minutes or until tender and almost caramelized. Add celery and cook, stirring often, 10 more minutes. Add garlic and cook, stirring constantly, 30 seconds, being careful not to burn garlic.
Add peppers and next 4 ingredients and cook, stirring, about 2 minutes. Add sweet potatoes, broth and bay leaves; bring to a low boil. Reduce heat and simmer for about 40 minutes or until potatoes are tender. Stir in chicken and cook 2 more minutes. Skim any foam from the top and discard. Remove bay leaves and discard. Divide soup evenly among individual bowls and top with cilantro, lime, avocado and crispy tortilla strips.
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Serving Size: 1 Serving (776g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 757 | ||
Calories from Fat: 430 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 47.8g | 64 % | |
Saturated Fat 20.8g | 104 % | |
Monounsaturated Fat 18.7g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 138mg | 42 % | |
Sodium 2314mg | 80 % | |
Potassium 976.9mg | 26 % | |
Total Carbohydrate 53.6g | 16 % | |
Dietary Fiber 10.8g | 43 % | |
Sugars, other 42.8g | ||
Protein 33.2g | 47 % | |
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: 757
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