El Torito's Chicken Tortilla Soup

Name: El Torito's Chicken Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving
Ingredients: 1 pound boneless; 3 quarts chicken broth; 1 cup diced red onion; 1 cup diced carrots; 1 cup diced potato; 1/4 cup tomato paste; 1 bay leaf; 2 teaspoons chopped garlic; 1/2 teaspoon chipotle peppers in adobo sauce; 1 teaspoon pickled jalapeno; 1 teaspoon dried Mexican oregano; 1/8 teaspoon cumin; salt and pepper; 1 pound diced zucchini; 1 pound diced yellow squash; 1/2 red bell pepper; 2 tablespoons lime juice; 2 tablespoons sweet sherry; 1 tablespoon chopped fresh mint; 3 tablespoon chopped cilantro; vegetable oil; 4 inch Soft corn tortillas; 1/2 pound shredded jack cheese; 1 avocado

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5.0

30 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8
Calories
321 kcal
Course
Soup
Cuisine
Mexican

El Torito's Chicken Tortilla Soup

Yvette Arnold

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Make chicken tortilla soup like El Torito at home with this easy copycat recipe.

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Ingredients

Servings

1 pound boneless skinless chicken breast
3 quarts chicken broth
1 cup diced red onion
1 cup diced carrots
1 cup diced potato
1/4 cup tomato paste
1 bay leaf
2 teaspoons chopped garlic
1/2 teaspoon chipotle peppers in adobo sauce pureed
1 teaspoon pickled jalapeno seeded and chopped
1 teaspoon dried Mexican oregano
1/8 teaspoon cumin
salt and pepper to taste
1 pound diced zucchini
1 pound diced yellow squash
1/2 red bell pepper diced
2 tablespoons lime juice
2 tablespoons sweet sherry preferably Harvey’s Bristol Cream
1 tablespoon chopped fresh mint
3 tablespoon chopped cilantro divided use
vegetable oil for frying
4 inch Soft corn tortillas cut into thin strips
1/2 pound shredded jack cheese
1 avocado sliced

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Instructions

Poach the chicken breast in simmering chicken broth until it reaches an internal temperature of 165°F, about 10 minutes. Remove the chicken from the broth (reserve the broth) and set aside to cool slightly. When it is cool enough to handle, shred the poached chicken breast.
In a large saucepan over high heat, combine the reserved chicken broth, shredded chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeño peppers, oregano, cumin, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer for 20 minutes. Taste and adjust the seasoning, if necessary.
Add the zucchini, squash, red bell pepper, lime juice, and sherry. Bring to a boil. Reduce heat and simmer for 15 minutes.
Add the mint and 1 tablespoon of cilantro. Stir and remove from the heat.
Pour vegetable oil into a small pot until it reaches a dept of 1/2 inch. Fry the tortilla strips in hot oil until crisp. Drain the fried tortilla strips on paper towels and set aside.
Ladle the soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slices and the remaining cilantro. Serve immediately.

Nutrition Information

Show Details

Calories 321kcal (16%) Carbohydrates 23g (8%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 6g (30%) Cholesterol 61mg (20%) Sodium 1622mg (68%) Potassium 1246mg (36%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 3615IU (72%) Vitamin C 66.1mg (73%) Calcium 294mg (29%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 321 kcal

% Daily Value*

Calories	321kcal	16%
Carbohydrates	23g	8%
Protein	24g	48%
Fat	15g	23%
Saturated Fat	6g	30%
Cholesterol	61mg	20%
Sodium	1622mg	68%
Potassium	1246mg	27%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	3615IU	72%
Vitamin C	66.1mg	73%
Calcium	294mg	29%
Iron	3.2mg	18%