Tortilla Soup

Name: Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 ripe avocado; 411 grams can diced tomatoes, undrained (recommended muir glen fire-roasted); 946 milliliters chicken broth or homemade chicken stock; 1 teaspoons coarse salt (kosher or sea salt); 6 6-inchs (6-inch) corn tortillas, preferably a little old and dried out; 4 servings chopped fresh cilantro; 2 cloves garlic, minced; 59 milliliters grapeseed oil, peanut oil, other high smoke-point oil; 1 medium anaheim, poblano or jalapeno chile, seeded, veins removed, chopped (depending on the hotness and flavor desired you can also mix chiles - 1 anaheim and a half jalapeno ); 1 lime, cut into wedges; 57 grams 1/2 cup shredded monterey jack cheese (or mild cheddar); 118 milliliters chopped onion; 355 milliliters shredded cooked chicken

Tortilla Soup is a gluten free recipe with 4 servings. One portion of this dish contains about 27g of protein, 33g of fat, and a total of 552 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. A mixture of cilantro, corn tortillas, jalapeno chile, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the grapeseed oil you could follow this main course with the Strawberry Crumble as a dessert. It works well as a main course. From preparation to the plate, this recipe takes about 45 minutes. Autumn will be even more special with this recipe.