El Torito's Chicken Tortilla Soup
User Reviews
5
El Torito's Chicken Tortilla Soup
Description
El Torito's Chicken Tortilla Soup features tender shredded chicken poached in chicken broth, which is then simmered with diced root vegetables and aromatic spices including chipotle and jalapeño for a subtle smoky heat. The inclusion of zucchini, yellow squash, and bell pepper contributes a fresh vegetable texture and color contrast. Lime juice and a touch of sweet sherry enrich the broth’s complexity and brightness. Crispy fried tortilla strips provide a satisfying crunch, while shredded jack cheese adds creamy richness when served. Fresh mint and cilantro incorporated near the end lend herbal notes that highlight the soup’s layered flavor.
The soup serves well as a comforting and substantial meal on its own or as a starter for a Mexican-inspired dinner. The combination of vegetables and chicken makes it filling yet balanced. The fried tortilla strips can be added just before serving to preserve their crispness, complementing the broth’s softness.
To fry the tortillas, heat oil to a depth that allows the strips to crisp quickly without absorbing much oil. Removing the membrane before shredding the chicken helps maintain the soup’s texture. Adjust seasonings as needed after simmering for desired heat and salt balance.
Ingredients
- 1 pound boneless skinless chicken breast
- 3 quarts chicken broth
- 1 cup red onion diced
- 1 cup carrot diced
- 1 cup potato diced
- 1/4 cup tomato paste
- 1 bay leaf
- 2 teaspoons garlic chopped
- 1/2 teaspoon chipotle peppers in adobo sauce pureed
- 1 teaspoon pickled jalapeno seeded and chopped
- 1 teaspoon oregano dried, Mexican
- 1/8 teaspoon cumin
- salt to taste
- black pepper to taste
- 1 pound zucchini diced
- 1 pound yellow squash diced
- 1/2 red bell pepper diced
- 2 tablespoons lime juice
- 2 tablespoons sweet sherry preferably Harvey’s Bristol Cream
- 1 tablespoon mint chopped, fresh
- 3 tablespoon cilantro divided use, chopped
- vegetable oil for frying
- 4 inch corn tortilla cut into thin strips, soft
- 1/2 pound jack cheese shredded
- 1 avocado sliced
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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