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Sunset magazine's Tortilla Soup

By: Sunset magazine

"A few simple ingredients combine in this recipe for one great taste - chicken breasts, poblano chilies, corn tortillas, and lime juice."

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Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound boned, skinned chicken breasts
2 fresh poblano chilies (also called pasillas)
1/2 cup chopped onion
8 cups fat-skimmed chicken broth
6 (6 inch) corn tortillas
1/4 cup lime juice

Directions

Rinse chicken; cut into 1-inch chunks.
Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.
In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.
Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.
Ladle soup over tortillas. Add lime juice to taste.

Footnotes

Reprinted with permission of Sunset® magazine. All rights reserved.

Nutritional Information

Amount Per Serving Calories: 279 | Total Fat: 4g | Cholesterol: 65mg Powered by ESHA Nutrient Database

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