This recipe doesn't have a photo
Help out by adding one. We have some cool tools that make it easy.
Category: Dinner
Mexican Tortilla Soup - TastyPlanner.com
Chef: Brizen
This authentically flavored meal in a bowl will take you south of the border in twenty-five minutes or less. Leaving the garlic unpeeled produces a healthy flavor, without the burn—plus it saves chopping time.
Ingredients
4 corn tortillas (each 6 inches in diameter)
1 large head garlic
2 tablespoons olive oil
2 medium-size onions, finely chopped
1 pound skinless, boneless chicken breasts, cut into 1-inch strips
2 medium-size carrots, finely chopped
2 bay leaves
1 teaspoon ground cumin
4 cups low-sodium chicken broth
1 can (14 1/2 ounces) diced tomatoes
3 tablespoons chopped fresh cilantro
4 lime wedges, for serving
Instructions
1. Preheat the oven to 300F.
2. Cut the tortillas into 1/2-inch-wide strips and place them flat on a rimmed baking sheet. Bake the tortillas until they are crisp, about 20 minutes. (Baked tortilla strips can be stored in an airtight container for up to 1 week.)
3. Meanwhile, remove and discard the loose paper skin on the outside of the head of garlic. Place the head of garlic on its side on a work surface and, holding it steady, use a sharp knife to cut it in half crosswise. Set the head of garlic aside.
4. Heat the olive oil in a large saucepan over medium heat. Add the onions and cook until they begin to soften, about 2 minutes. Add the chicken, carrots, bay leaves, cumin, and the 2 half heads of garlic and cook until the chicken browns and the carrots begin to soften, about 3 minutes.
5. Add the chicken broth and tomatoes, raise the heat to medium-high, and let come to a boil. Reduce the heat and let simmer until the flavors are well blended, about 10 minutes.
6. Remove and discard the head of garlic and the bay leaves. If you will be serving only half of the soup, set aside the rest (the soup can be refrigerated, covered for up to 3 days). Pour the soup into serving bowls and sprinkle cilantro over each. Squeeze some lime juice on each serving, then scatter strips of tortilla on top.
Similar recipes
Community activity
- Times saved to recipe box: 12
- Times Recommended: 0
- Times added to planner: 12
wrote on March 12, 2008
I made this soup yesterday. It was pretty good. I used only 2 tsp of olive oil in the soup. Before I placed the tortillas in the oven, they were misted them with about a teaspoon of oil and sprinkled with chili powder. Next time I might add some ancho chili paste or chile peppers for more flavor and heat. One serving has 6 points which includes one tortilla and a filling cup and a half of soup. For you non ww thats about 300 cal a serving. Thanks for the recipe.