Heat 2 cups of the chicken broth until boiling.
Add the guajillo's and garlic to boiling broth.
Remove from heat and cover - let stand for 5 minutes.
Place chilis and broth in a blender and blend until very smooth
Heat the peanut oil to 375 degrees in a large sauce pan.
Fry the tortilla strips in batches - drain on paper towels and lightly salt
Heat oil to a large pot over medium high heat.
Add onion and sauté until translucent.
Add chicken and sauté until slightly brown.
Add the chili sauce to the pot and cook for 3-5 minutes, stirring constantly.
Add the remaining broth from the first quart of broth to the pot.
Add the second quart of broth.
Crush the oregano by rubbing between your hands above the pot of soup.
Optional - add your unique spices like, chili powder, ground chipotle chili, smoked paprika, etc.
Heat through and add all or some of the third quart of broth to bring soup together to your liking - balance between broth and chicken.
Ladle the soup into large bowls and serve with, tortilla strips, avocado, cream, cilantro, and salsa for garnish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2015g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 3376 (69%)|
|Amt Per Serving||% DV|
|Total Fat 375.1g||500 %|
|Saturated Fat 96.7g||484 %|
|Monounsaturated Fat 158.1g|
|Polyunsanturated Fat 91.3g|
|Cholesterol 1445.8mg||445 %|
|Sodium 1357.8mg||47 %|
|Potassium 3684.4mg||97 %|
|Total Carbohydrate 1.7g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.3g|
|Protein 363g||519 %|
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: 4918
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