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Chicken Tortilla Soup with Fire Roasted Tomatoes

 
One serving costs about $3.84 One serving costs about $3.84

$3.84 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 fall,winter,gluten-free,gluten free soup
spoonacular Score:80%

Spoonacular Score: 80%

 

Chicken Tortilla Soup with Fire Roasted Tomatoes is a gluten free main course. This recipe serves 6 and costs $3.88 per serving. One serving contains 863 calories, 33g of protein, and 43g of fat. It will be a hit at your Autumn event. Not a lot of people made this recipe, and 1 would say it hit the spot. If you have tomatoes, juice of lime, chilies, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is outstanding. Try Chicken Tortilla Soup with Chipotle and Fire Roasted Tomato, Fire Roasted Tortilla Soup with Ancho Tortilla Strips, and Chicken Breasts with Goat Cheese and Fire-Roasted Tomatoes for similar recipes.

Ingredients

Servings:
some
some avocado
avocado
1
1  bell pepper
bell pepper
some
some cheddar cheese
cheddar cheese
46.5 oz
46.5 oz canned chicken broth
canned chicken broth
2 Tbsps
2 Tbsps chili powder
chili powder
8 cups
8 cups cilantro
cilantro
6
6  corn tortillas
corn tortillas
6 2-inch
6 2-inch corn tortillas
corn tortillas
14.5 oz
14.5 oz diced fire roasted canned tomatoes
diced fire roasted canned tomatoes
1 cup
1 cup frozen corn
frozen corn
0.44 cloves
0.44 cloves garlic
garlic
4.5 oz
4.5 oz canned green chilies
canned green chilies
1
1  jalapeno
jalapeno
2
2  lime (juice)
lime (juice)
1 Tbsp
1 Tbsp olive oil
olive oil
2 Tbsps
2 Tbsps olive oil
olive oil
1 Tbsp
1 Tbsp paprika
paprika
0.5
0.5  red onion
red onion
2 cups
2 cups shredded rotisserie chicken
shredded rotisserie chicken
4
4  tomatoes
tomatoes
1
1  yellow onion
yellow onion
some avocado
some
avocado
1  bell pepper
1
bell pepper
some cheddar cheese
some
cheddar cheese
46.5 oz canned chicken broth
46.5 oz
canned chicken broth
2 Tbsps chili powder
2 Tbsps
chili powder
8 cups cilantro
8 cups
cilantro
6  corn tortillas
6
corn tortillas
6 2-inch corn tortillas
6 2-inch
corn tortillas
14.5 oz diced fire roasted canned tomatoes
14.5 oz
diced fire roasted canned tomatoes
1 cup frozen corn
1 cup
frozen corn
0.44 cloves garlic
0.44 cloves
garlic
4.5 oz canned green chilies
4.5 oz
canned green chilies
1  jalapeno
1
jalapeno
2  lime (juice)
2
lime (juice)
1 Tbsp olive oil
1 Tbsp
olive oil
2 Tbsps olive oil
2 Tbsps
olive oil
1 Tbsp paprika
1 Tbsp
paprika
0.5  red onion
0.5
red onion
2 cups shredded rotisserie chicken
2 cups
shredded rotisserie chicken
4  tomatoes
4
tomatoes
1  yellow onion
1
yellow onion

Equipment

baking sheet
baking sheet
blender
blender
bowl
bowl
oven
oven
pot
pot
baking sheet
baking sheet
blender
blender
bowl
bowl
oven
oven
pot
pot


Instructions

  1. 1. Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro. Mix all of them together. Add lime juice. Mix together. Cover and refrigerate.
  2. 2. Add 1 TBSP Olive Oil to a large pot on medium high. Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min. Add the chili and paprika powder. Mix together and cook another 2 minutes. Add tomatoes and green chilies. Mix together and cook for 2 minutes more. Add chicken broth. Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth. Add tortillas and puree with stick blender until smooth.
  3. 3. Replace pot on heat and add chicken and corn. Mix and let simmer 15 minutes. Remove from heat.
  4. 4. Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices. Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.
  5. 5. Place soup in bowl. Add garnish of lime juice, jalapeno, cheddar cheese, avocado , pico de gallo and tortilla strips.
  6. ENJOY!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.82
Ingredient
some avocado
1 bell pepper
some cheddar cheese
46.5 ounces canned chicken broth
2 TBSPs chili powder
½ cups cilantro
6 corn tortillas
6 2-inchs corn tortillas
14.5 ounces diced fire roasted canned tomatoes
1 cup frozen corn
4 cloves garlic
4.5 ounces canned green chilies
1 jalapeno
2 lime (juice)
1 TBSP olive oil
2 TBSPs olive oil
1 TBSP paprika
½ red onion
2 cups shredded rotisserie chicken
4 tomatoes
1 yellow onion
Price
$4.48
$0.60
$1.93
$4.24
$0.69
$0.26
$0.56
$2.44
$1.32
$0.77
$0.27
$0.56
$0.06
$0.51
$0.17
$0.33
$0.34
$0.18
$1.13
$1.85
$0.24
$22.92

Tips

Health Tips

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips

Green Tips

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

Disclaimer

Nutritional Information

Quickview
825 Calories
32g Protein
40g Total Fat
93g Carbs
44% Health Score
Limit These
Calories
825
41%

Fat
40g
62%

  Saturated Fat
11g
69%

Carbohydrates
93g
31%

  Sugar
9g
10%

Cholesterol
67mg
23%

Sodium
1420mg
62%

Get Enough Of These
Protein
32g
64%

Vitamin C
76mg
93%

Phosphorus
843mg
84%

Fiber
20g
84%

Vitamin A
3518IU
70%

Vitamin B6
1mg
52%

Vitamin B3
10mg
51%

Manganese
1mg
51%

Magnesium
181mg
45%

Potassium
1526mg
44%

Calcium
415mg
42%

Vitamin K
42µg
40%

Vitamin E
5mg
39%

Selenium
25µg
37%

Folate
139µg
35%

Copper
0.61mg
31%

Vitamin B2
0.52mg
30%

Zinc
4mg
30%

Iron
4mg
27%

Vitamin B5
2mg
26%

Vitamin B1
0.34mg
23%

Vitamin B12
0.46µg
8%

Vitamin D
0.18µg
1%

covered percent of daily need

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