Carefully heat oil in stockpot. Add chicken and cook about 3 min. Add celery, onions, carrots, garlic and serrano pepper. Cover pan and sweat veggies until onions are translucent about 5 min. Add tomato paste, tomatoes and chilies, cumin chili powder and bay leaf. Stir well and add stock. Cut 5 of the tortillas in quarters and add to soup. Bring to boil. Reduce heat until soup is just simmering and cook for 20 min. discard bay leaf.
Ladle about 4 c. of soup, using equal amounts of liquid and chicken, into blender and puree. Stir the pureed mixture back into soup. taste and add salt and pepper as needed.
Cut the remaining tortillas in thin strips and deep fry until golden brown.
Garnish w/ jack cheese and sour cream and top w/fried tortillas.
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|Serving Size: 1 Serving (2808g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 280 (18%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 5.7g||29 %|
|Monounsaturated Fat 9.3g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 82.8mg||25 %|
|Sodium 1013.7mg||35 %|
|Potassium 4140.3mg||109 %|
|Total Carbohydrate 267.9g||79 %|
|Dietary Fiber 43.5g||174 %|
|Sugars, other 224.5g|
|Protein 69.7g||100 %|
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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: 1573
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