Chicken-Tortilla Soup

Name: Chicken-Tortilla Soup
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 avocados, peeled, pitted, cut into small dice; 439 grams black beans, drained and rinsed; 2 carrots, chopped; 1 rib celery, chopped; 8 bone-in, skin-on chicken parts (about 3 lb. total); 1 teaspoon chili powder; 4 6-inchs 6-inch corn tortillas; 2 Tbsps coarse cornmeal; 2 Tbsps chopped fresh cilantro; 1 small jalapeño, stemmed, seeded and minced; 2 limes, quartered; 1 liters low-sodium chicken broth; 2 Tbsps olive oil; 1 onion, chopped; 8 servings Salt and pepper; 1 teaspoon vegetable oil

Chicken-Tortilla Soup is a gluten free and dairy free main course. One serving contains 591 calories, 39g of protein, and 37g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up avocados, corn tortillas, jalapeño, and a few other things to make it today. To use up the limes you could follow this main course with the Watermelon Granita as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. It is perfect for Autumn.

Instructions

Make tortilla strips: Preheat oven to 375F. Stack tortillas and cut into 1/4-inch strips. Toss in a bowl with vegetable oil, 1/2 tsp. salt and a pinch of pepper.

Ingredients you will need

Tortilla Strips

Vegetable Oil

Tortilla

Pepper

Salt

Equipment you will use

Bowl

Oven

Spread in a single layer on a large baking sheet.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Bake for 10 to 12 minutes, until golden and crisp, rotating pan halfway through. (Tortillas can be prepared up to 5 days in advance. Keep tightly covered in a cool, dark place.)

Ingredients you will need

Tortilla

Equipment you will use

Oven

Frying Pan

Make soup: Warm olive oil in a large pot over medium-high heat.

Ingredients you will need

Olive Oil

Soup

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Pot

Add onion, celery, carrots and jalapeo and cook, stirring often, until softened but not browned, about 5 minutes.

Ingredients you will need

Carrot

Celery

Onion

Sprinkle chili powder and cornmeal over vegetables and cook for 1 minute, stirring constantly to prevent scorching.

Ingredients you will need

Chili Powder

Vegetable

Cornmeal

Pour in broth, scraping bottom of pot. Bring to a boil over high heat. Reduce heat to medium-low, add chicken; simmer, partially covered, until chicken is very tender, 30 minutes.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Pot

Transfer chicken to a work surface; let rest until cool enough to handle, about 15 minutes. Turn off heat under soup and skim off fat. Shred chicken and discard skin, bones and gristle. Return shredded chicken to pot along with beans. Cook over medium heat, stirring occasionally, until warmed through, about 5 minutes. Season with additional salt and pepper, if desired. (Can be made up to 2 days in advance to this point. Cover and chill.) Stir in cilantro just before serving.

Ingredients you will need

Shredded Chicken