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Name: Test Kitchen Tortilla Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: Mexican
Ingredients: Tortilla chips for serving; 2 each bone-in, skin on split chicken breasts; 8 cups Low sodium chicken broth; 1 each very large white onion about 1 pound, peeled and quartered; 4 cloves garlic; 8-10 sprigs Fresh Cilantro or Lettuce Leaves; 1 sprig Fresh oregano; salt; 2 each tomatoes cored and quartered; 1/2 each Green jalapeno pepper; 1 each Chipotles, canned in adobo sauce; 1 tablespoon adobo sauce; 1 tablespoon Vegetable oil; lime wedges garnish; guacamole; Cotija Cheese crumbled; Fresh Cilantro; Jalapeno minced; Crema Mexicana or Sour Cream

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INGREDIENTS

Tortilla chips ; for serving
2 each bone-in, skin on split chicken breasts
8 cups Low sodium chicken broth
1 each very large white onion ; about 1 pound, peeled and quartered
4 cloves garlic
8-10 sprigs Fresh Cilantro ; or Lettuce Leaves
1 sprig Fresh oregano
salt
2 each tomatoes ; cored and quartered
1/2 each Green jalapeno pepper
1 each Chipotles, canned in adobo sauce
1 tablespoon adobo sauce
1 tablespoon Vegetable oil
lime wedges ; garnish
guacamole
Cotija Cheese ; crumbled
Fresh Cilantro
Jalapeno ; minced
Crema Mexicana or Sour Cream

Servings

INSTRUCTIONS

Bring chicken, broth, 2 of the onion quarters, 2 of the garlic cloves, the epazote or cilantro, and 1/2 teaspoon salt to a boil over medium-high heat in a large saucepan; reduce the heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes. Remove chicken. Pour through a strainer and discard the solids left behind. When cool enough to handle, shred the chicken into bite-sized pieces and discard the bones.

Puree the tomatoes, remaining 2 onion quarters, remaining 2 cloves of garlic, the jalapeño pepper, chipotle pepper, and 1 teaspoon of the adobo sauce in a food processor until smooth, about 2 seconds. Head the oil in a dutch oven over high heat until shimmering; add the pureed mixture and 1/8 teaspoon salt and cook, stirring frequently, until the mixture has darkened in color, about 10 minutes. Stir in the strained broth, bring to a boil, then reduce the heat to low and simmer to blend the flavors, about 15 minutes. Salt to taste. Add more adobo sauce if desired. Add the chicken and heat through, about 5 minutes. To serve, place crushed chips in bottom of bowls. Top with desired garnishes.

NOTES

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Test Kitchen Tortilla Soup

Tortilla chips for serving
2 each bone-in, skin on split chicken breasts
8 cups Low sodium chicken broth
1 each very large white onion about 1 pound, peeled and quartered
4 cloves garlic
8-10 sprigs Fresh Cilantro or Lettuce Leaves
1 sprig Fresh oregano
 salt
2 each tomatoes cored and quartered
1/2 each Green jalapeno pepper
1 each Chipotles, canned in adobo sauce
1 tablespoon adobo sauce
1 tablespoon Vegetable oil
 lime wedges garnish
 guacamole
 Cotija Cheese crumbled
 Fresh Cilantro
 Jalapeno minced
 Crema Mexicana or Sour Cream

Bring chicken, broth, 2 of the onion quarters, 2 of the garlic cloves, the epazote or cilantro, and 1/2 teaspoon salt to a boil over medium-high heat in a large saucepan; reduce the heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes.  Remove chicken.  Pour through a strainer and discard the solids left behind.  When cool enough to handle, shred the chicken into bite-sized pieces and discard the bones.

Puree the tomatoes, remaining 2 onion quarters, remaining 2 cloves of garlic, the jalapeño pepper, chipotle pepper, and 1 teaspoon of the adobo sauce in a food processor until smooth, about 2 seconds.  Head the oil in a dutch oven over high heat until shimmering; add the pureed mixture and 1/8 teaspoon salt and cook, stirring frequently, until the mixture has darkened in color, about 10 minutes.  Stir in the strained broth, bring to a boil, then reduce the heat to low and simmer to blend the flavors, about 15 minutes.  Salt to taste.  Add more adobo sauce if desired.  Add the chicken and heat through, about 5 minutes.  To serve, place crushed chips in bottom of bowls.  Top with desired garnishes.

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Nutrition

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Serving Size: 1 Serving (2343g)
Recipe Makes: 1 Servings

Calories: 325
Calories from Fat: 56 (17%)

Amt Per Serving		% DV

	Total Fat 6.2g	8 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.9g
Cholesterol 66.1mg		20 %
Sodium 7564.2mg		261 %
Potassium 2516.3mg		66 %
Total Carbohydrate 40g		12 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 33.2g
Protein 33.1g		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.

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Calories per serving: 325

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