BATON ROUGE, LA (LOCAL33) (FOX44) – Looking for a some fall dinner ideas? V-Well Solutions has you covered with this tasty, healthy Chicken Tortilla Soup recipe.
Ingredients: 2 large dried pasilla chiles or 2 tablespoons of chile powder, 1 tablespoons olive oil, 2 onions, 6 cloves of garlic, 1 (15 ounce) can fired roasted tomatoes, 2 quarts of chicken broth, 1 ½ pounds boneless, skinless chicken breast, 2 large ripe avocados, salt & pepper, 2 cups shredded cheese (Mexican, Monterrey Jack or mild cheddar, 6 cups of roughly broken tortilla chips 4 limes
Preheat a small pan and a large pot to medium. Chop chicken and onions and mince garlic. Dice avocado. Toast chile and cook veggies. If using dried pasilla chile, tear stem off and remove seeds. Toast chile in small pan for about 10 seconds on each side. Remove and add to a blender. Add oil to pot. Saute’ onion until softened and lightly colored 5-8 minutes. Add garlic to the pot and sauté for 30 seconds. Remove onions and garlic and add to blender with chile. Add canned tomatoes (and chile powder in not using dried chile) to the blender and puree until smooth 30 – 45 seconds.
Cook soup. Press puree through a strainer into the pot. Increase temperature to hot and sauté sauce until it thickens enough to coat the back of a spoon about 8 minutes. Add chicken broth and bring to a simmer. Reduce heat to medium low and simmer for 15 minutes. Add salt & pepper to taste. Cook chicken. Season the chicken with salt. Add chopped chicken to the soup and simmer about 5 – 8 minutes until cooked through.
Serve. Ladle soup into bowls and add avocado, cheese, tortilla chips and a squeeze of lime to each.