Chicken Tortilla Soup with Fire Roasted Tomatoes

Ready in : 45 mins

If you have roughly 45 minutes to spend in the kitchen, Chicken Tortilla Soup with Fire Roasted Tomatoes might be a tremendous gluten free recipe to try. This main course has 926 calories, 46g of protein, and 45g of fat per serving. This recipe serves 6 and costs $3.92 per serving. 1 person has made this recipe and would make it again. Head to the store and pick up avocado, corn tortillas, cilantro, and a few other things to make it today. It is brought to you by Foodista. It can be enjoyed any time, but it is especially good for Autumn. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is solid.

Diets

GLUTEN FREE

Ingredients

avocado

6 servings

bell pepper

1

cheddar cheese

6 servings

chicken broth

46.5 oz

chili powder

2 TBSP

cilantro

0.5 cup

corn tortillas

6

corn tortillas

6 2-inch

canned tomatoes

14.5 oz

corn

1 cup

garlic

4 cloves

chilies

4.5 oz

jalapeno

1

juice of lime

2

olive oil

1 TBSP

olive oil

2 TBSP

paprika

1 TBSP

onion

0.5

rotisserie chicken

2 cups

tomatoes

4

onion

1

Cooking in Steps

1
Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro.

pico de gallo

red onion

cilantro

tomato
2
Mix all of them together.
3
Add lime juice.

lime juice
4
Mix together. Cover and refrigerate.
5
Add 1 TBSP Olive Oil to a large pot on medium high.

olive oil

pot
6
Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min.

bell pepper

garlic

onion
7
Add the chili and paprika powder.

paprika

chili pepper
8
Mix together and cook another 2 minutes.
9
Add tomatoes and green chilies.

green chili pepper

tomato
10
Mix together and cook for 2 minutes more.
11
Add chicken broth.

chicken broth
12
Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth.

broth

blender
13
Add tortillas and puree with stick blender until smooth.

tortilla

blender
14
Replace pot on heat and add chicken and corn.

whole chicken

corn

pot
15
Mix and let simmer 15 minutes.
16
Remove from heat.
17
Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices.

corn tortilla

oven
18
Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.

olive oil

baking sheet
19
Place soup in bowl.

bowl
20
Add garnish of lime juice, jalapeno, cheddar cheese, avocado , pico de gallo and tortilla strips.ENJOY!

tortilla strips

cheddar cheese

pico de gallo

lime juice

jalapeno pepper

avocado

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Chicken Tortilla Soup with Fire Roasted Tomatoes

Diets

GLUTEN FREE

Ingredients

avocado

6 servings

bell pepper

1

cheddar cheese

6 servings

chicken broth

46.5 oz

chili powder

2 TBSP

cilantro

0.5 cup

corn tortillas

6

corn tortillas

6 2-inch

canned tomatoes

14.5 oz

corn

1 cup

garlic

4 cloves

chilies

4.5 oz

jalapeno

1

juice of lime

2

olive oil

1 TBSP

olive oil

2 TBSP

paprika

1 TBSP

onion

0.5

rotisserie chicken

2 cups

tomatoes

4

onion

1

Cooking in Steps

1 Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro.

pico de gallo

red onion

cilantro

tomato

2 Mix all of them together.

3 Add lime juice.

lime juice

4 Mix together. Cover and refrigerate.

5 Add 1 TBSP Olive Oil to a large pot on medium high.

olive oil

6 Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min.

bell pepper

garlic

onion

7 Add the chili and paprika powder.

paprika

chili pepper

8 Mix together and cook another 2 minutes.

9 Add tomatoes and green chilies.

green chili pepper

tomato

10 Mix together and cook for 2 minutes more.

11 Add chicken broth.

chicken broth

12 Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth.

broth

13 Add tortillas and puree with stick blender until smooth.

tortilla

14 Replace pot on heat and add chicken and corn.

whole chicken

corn

15 Mix and let simmer 15 minutes.

1
Make pico de gallo: dice tomatoes, red onion. Roughly chop cilantro.

2
Mix all of them together.

3
Add lime juice.

4
Mix together. Cover and refrigerate.

5
Add 1 TBSP Olive Oil to a large pot on medium high.

6
Add onion, bell pepper and garlic. Cook until onion is softened, about 5 min.

7
Add the chili and paprika powder.

8
Mix together and cook another 2 minutes.

9
Add tomatoes and green chilies.

10
Mix together and cook for 2 minutes more.

11
Add chicken broth.

12
Mix together. Take off heat and use stick blender to puree broth until the consistency is smooth.

13
Add tortillas and puree with stick blender until smooth.

14
Replace pot on heat and add chicken and corn.

15
Mix and let simmer 15 minutes.

16
Remove from heat.

17
Meanwhile, heat oven to 400 degrees. Slice other 6 corn tortillas into 1/2 inch slices.

18
Place on baking sheet and add olive oil. Toss together. Cook until crispy, about 10 minutes.

19
Place soup in bowl.

20
Add garnish of lime juice, jalapeno, cheddar cheese, avocado , pico de gallo and tortilla strips.ENJOY!