Chicken Tortilla Onion Soup
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Chicken Tortilla Onion Soup
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Chicken Tortilla Onion Soup
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Ingredients
- 2 large white onions
- 3 poblano peppers
- 5 tablespoons olive oil divided use
- salt and pepper
- 1 ¼ pounds boneless skinless chicken thighs
- 2 teaspoons oregano
- ½ teaspoon cumin
- 32 ounces chicken stock or broth
- 8 corn tortillas
- 8 ounces 4-cheese Mexican blend
- Garnish: sour cream and cilantro
Instructions
- Cut the onions in half lengthwise and then into strips. Do the same with the Poblano peppers.
- Heat 2 tablespoons of olive oil in a large, heavy bottomed pan. Add the onions and peppers. Sprinkle with a large pinch of salt and a little black pepper.
- Bring the heat up until the vegetables start to sizzle well, then reduce the heat to medium low. Cook, stirring frequently, until the onions and peppers are very soft.
- Remove from the pan and set aside.
- While the onions and peppers are cooking, prepare the chicken by cutting it into bite-sized pieces.
- Using the same pan as for the onions and peppers, add one tablespoon of olive oil and the chicken. Sprinkle with the oregano and cumin. Cook over medium heat until cooked through and lightly brown.
- Return the onions and peppers to the pan.
- Add the chicken stock or broth. Bring to the boil, then reduce the heat and simmer while you prepare the tortilla strips.
- Preheat the oven to 375 degrees.
- Cut the tortillas into strips. Place on a baking sheet with the remaining 2 tablespoons olive oil. Sprinkle with a large pinch of salt and large pinch of oregano.
- Toss the strips with the oil so that they are evenly coated. Spread into a single layer on the baking sheet. Cook, stirring every 5 minutes until nicely browned.
- When ready to serve, assemble the serving bowls: Using 4 oven-safe containers, layer each with a small amount of tortilla strips, a ladle of soup, additional tortilla strips, and two ounces of the Sargento 4 Cheese Mexican blend.
- Switch the oven to broil. Place the prepared bowls under the broiler until the cheese melts and is bubbly. Garnish with sour cream and fresh cilantro.
Notes
Nutrition Information
Show Details
Serving
1
Calories
743kcal
(37%)
Carbohydrates
37g
(12%)
Protein
50g
(100%)
Fat
44g
(68%)
Saturated Fat
15g
(75%)
Trans Fat
1g
Cholesterol
195mg
(65%)
Sodium
872mg
(36%)
Potassium
904mg
(26%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
766IU
(15%)
Vitamin C
72mg
(80%)
Calcium
463mg
(46%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 743 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 743kcal | 37% |
| Carbohydrates | 37g | 12% |
| Protein | 50g | 100% |
| Fat | 44g | 68% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 195mg | 65% |
| Sodium | 872mg | 36% |
| Potassium | 904mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 766IU | 15% |
| Vitamin C | 72mg | 80% |
| Calcium | 463mg | 46% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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