5 from 30 votes
El Torito's Chicken Tortilla Soup
El Torito's Chicken Tortilla Soup combines shredded poached chicken with a rich broth infused with tomato paste, chipotle, jalapeño, and oregano. The soup includes diced vegetables like carrot, potato, zucchini, squash, and red bell pepper, adding texture and heartiness. A splash of lime juice and sweet sherry brighten the flavors, while fried tortilla strips and shredded jack cheese add crispy and creamy elements. Fresh herbs like mint and cilantro finish the soup with a fragrant touch.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
8
Calories:
321 kcal
Course:
Soup
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 321
% 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.