Good Lifestyle

In the last two decades, the Tortilla soup has competedchicken soup as a revenuing pestMajor restaurant menus. Between the chicken shot, the soothing tomato broth, and the stack of fixings, what does not want to love? How about a bowl of soup with 86% of the sodium allowance of your day? Unless you learn to enjoy it at home, that's what you are likely to get when you order this dish. Leave our chicken tortilla soup recipe change that for you.

Nutrition:300 calories, 11 g of grease (1.5 g saturated), 550 mg of sodium

Serve 4

You will need

1 tablespoon canola oil
1 onion, chopped
2 clovesgarlic cut
1 Entire peeled tomatoes box (14 oz)
1 tablespoon of chipotle pepper
6 cups of chicken broth
3/4 lb boneless and skinless chicken breasts
Black salt and pepper
2 corn tortillas, cut into strips
Juice of 2 limits
Hot sauce (optional)
1/2lawyer, pitted, peeled and cut into cubes
Chopped onion, Jalapeños Marinated, sliced ​​radish, fresh cilantro (optional)

How to do it

1. Heat the oil in a large pot on medium heat.
2. Cook onion and garlic until soft and translucent.
3. Transfer to a blender and add tomatoes (with juice) and chipotle; puree to smooth.
4. Return to the pot and add the broth. Bring to a simmer.
5. Season the chicken with salt and pepper. Drop the breasts in the entire liquid.
6. Pow them in the soup until cooked through, about 10 minutes. Remove and slice slice just before serving.
7. Preheat the oven to 450 ° F.
8. Place the tortilla strips on a pastry plate and cook until slightly brown and crisp.
9. Season the soup with the lime juice; Adjust the seasoning with salt, pepper and hot sauce (if you use).
10. Divide between 4 hot bowls.
11. At the top with chicken, tortilla strips, lawyer and the largest number of other garnishes you want to use.

Eat

This recipe does not call specifically for the homemade stock, but if you have the time and some pieces of chicken remains, it is incomparably better than the stuffed stuff soaked in sodium.

Place a book or two pieces of raw chicken (or a carcass of remains of a roast orroast chicken) In a pot with an onion, somecarrotsand some stems of celery. Cover with water and simmer for 90 minutes. Store in the refrigerator or freezer.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!