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Chicken Tortilla Soup

The satisfying flavors of Mexican cooking make for a tasty, perfectly salty soup. This recipe calls for a simple saute of veggies and chicken and a tasty broth tinged with chipotle peppers and cilantro.
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Ingredients
- 1 Tbsp. canola Oil
- 2 cups white onion, chopped
- 2 tsp. garlic, chopped
- 1-1/2 tsp. chipotle base
- 4 cups tomato, chopped
- 2 Tbsp. cilantro, chopped
- 6 cups chicken broth
- 1/2 cup tomato paste
- 1/2 tsp. black pepper
- 2 tsp. sea salt
- 2 Tbsp. lime juice
- 4 ea. Omaha Steaks Chicken Breasts, cooked and sliced
- 3 cups tortilla chips
- 1/2 cup grated Cheddar cheese
- 1/4 cup sour cream
Preparation
- Heat oil and saute garlic and onions until soft.
- Add chipotle and tomatoes and saute for 5 minutes over medium heat. Add cilantro, chicken broth, tomato paste, sea salt and pepper.
- Bring to a boil, reduce and simmer 10 minutes. Remove from stove.
- Add fresh lime juice. Let cool and puree in blender.
- Place in sauce pot with sliced chicken breast and bring back to a boil.
- Ladle into soup bowls and top each with some crushed tortilla chips, grated cheddar cheese and sour cream.
Nutrition Facts | |
Calories | 230 |
Total Fat | 8g |
Saturated Fat | 2.5g |
Cholesterol | 45mg |
Sodium | 1780mg |
Carbohydrates | 20g |
Fiber | 3g |
Protein | 19g |
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