Mexican · Dinner
Tortilla Soup
Shredded chicken thigh simmers in a charred tomato and dried ancho chile broth, thickened with fried corn tortilla strips and finished with coconut cream. Topped with avocado, cilantro, lime and crisp tortilla strips, the soup balances smoky depth against bright citrus and rich, creamy body.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
478Calories
44.2gProtein
22.6gFat
27.8gCarbs
7.1gSugar
6.8gFiber
1520mgSodium
192mgChol
8.9gSat Fat
1180mgPotassium
95mgCalcium
3.6mgIron
0.7mcgVitamin B12
22mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Horchata
international
gluten-free-adaptable
protein-rich
high-fiber
dairy-free
Instructions
1
Prep
Cut the chicken thigh and corn tortilla into thin strips. Stem, seed, and chop the onion and cilantro. Slice the avocado.
2
Toast the ancho chile in a dry skillet over medium heat 1 minute total, 30 seconds per side, until darkened and fragrant. Cover with hot water and soften 10 minutes.
3
Blend the drained ancho chile with canned crushed tomatoes until completely smooth, then set aside.
4
Heat vegetable oil in a small pot over medium heat. Add chopped onion and minced garlic, sauté 3 minutes until translucent. Stir in the blended chile-tomato purée, cumin, salt and pepper. Simmer over medium heat 5 minutes until the colour deepens and raw smell fades. Add chicken stock and chicken pieces, simmer 12 minutes over medium heat until chicken is opaque and cooked through.
5
Fry the tortilla strips in a small skillet over medium-high heat in batches, 2 minutes per batch, until golden and crisp.
6
Plate
Ladle soup into a bowl. Top with fried tortilla strips, avocado slices, cilantro, and serve with a lime wedge for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g boneless chicken thigh
- 22 corn tortilla
- 22 dried ancho chile
- 2 cup480ml chicken stock
- 1 cup120g, a third of a 14.5oz can canned crushed tomatoes
- 11 onion
- 2 clove2 clove garlic
- 11 avocado
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 4 tbsp60ml coconut cream
- 2 tsp2 tsp vegetable oil
- 1/2 tsp1/2 tsp ground cumin
- 1 tsp1 tsp salt
- 1/4 tsp1/4 tsp black pepper
