Chicken Tortilla Soup By: Emma C.
Luckily for my two young adult kids with cystic fibrosis, I've always loved to cook! And, they've always been "game" for my experiments. We enjoy spicy foods.
- 1 1/2 lb chicken legs & thighs, skin on
- 4-6 c chicken broth
- 1 onion, minced
- 2 cloves of garlic, minced
- 3 Tbsp canola oil
- 4 sliced carrots
- 3 sliced celery stalks
- 1 tsp salt
- 1/2 tsp pepper
- 4 corn tortillas
- 1-2 oz canned chipotle chilies (optional - see below)
- Add All Ingredients
In a large soup pot over medium flame, heat oil and add chicken pieces.
Cook chicken until browned slightly.
Add onions, garlic, carrots & celery and cook 5-7 minutes (if adding chipotle chilies, add them at this time as well).
Turn heat to simmer & cover pot.
Cook for 1 1/2 hours, stirring occasionally.
When chicken falls apart and is thoroughly cooked, use a slotted spoon to remove from pot.
Allow chicken to cool on a plate and when cooled, take meat off of bone.
While chicken is out of pot, slice 4 corn tortillas into wedges, add to pot and let them soften.
Using an immersion blender, puree most of the chunks in the soup.
Taste & season with salt & pepper.
Return chicken pieces to soup and serve in bowls with toppings of sour cream, cheese, chopped cilantro or thinly-sliced & fried-until-crispy, salted & seasoned corn tortillas.
Optional: If you want to use the chipotle chilies for added spiciness - put them in cheesecloth and tie it up before placing in pot. They're much easier to fish out later on. Also, using the sauce from the can of chilies may be sufficient for your taste.
- Servings: 7
Amount per serving:
- Calories: 400
- Fat: 20 g
- Sodium: 1920 mg
- Protein: 18 g
- Calcium: 56 mg
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