Dinner Tonight: Tortilla Soup

Name: Dinner Tonight: Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 large ripe avocado, peeled, seeded, and cut into 1/4-inch cubes; 425 grams can tomatoes; 2 liters chicken broth; 1 to 2 canned chipotle chiles in adobo, plus sauce to taste; 3 cloves garlic, peeled; 1 large lime, cut into 6 wedges; 2 Tbsps vegetable or olive oil; 6 servings Salt to taste; 118 milliliters shredded cheese (Mexican such as Chihuahua, quesadilla, or asadero, or Monterey Jack); 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total), cut into 1/2-inch cubes; 170 grams roughly broken tortilla chips; 1 medium white onion, sliced 1/4 inch thick

Dinner Tonight: Tortilla Soup is a gluten free main course. This recipe makes 6 servings with 399 calories, 24g of protein, and 21g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up avocado, salt, chicken breast halves, and a few other things to make it today. To use up the lime you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat the oil in a medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes.

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Garlic

Onion

Transfer to a blender along with the chipotles and tomatoes. Blend until smooth.

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Chipotle Chiles

Tomato

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Blender

Return the mixture to the pan and cook over medium-high heat until reduced to the consistency of tomato paste. Stir often to avoid burning.

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Tomato Paste

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Frying Pan

Add the broth and epazote, if using, and reduce to a simmer. Cook for 15 minutes to combine the flavors, then taste for salt.

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Epazote

Broth

Salt

Add the chicken to the pot and simmer 3 to 5 minutes more or until just cooked through but still tender. In the meantime, divide the avocado, cheese, and tortilla chips to soup bowls. Ladle the soup in, and serve with a squeeze of lime.

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Tortilla Chips