Try McAlister's chicken tortilla soup recipe for taste and nutrition. It’s a perfect side dish for lunch and dinner that takes only 50 minutes. Try It Today.
Take your baking sheet, place the 6 corn tortillas, and bake them at 200° F for 15 minutes.
Remove the tortillas from the pan and take them on a plate. Cut them into 1/6ʺ strips.
Put your frying pan on the stove and put oil in it.
Put tortillas into the pan and fry them.
Remove them when crisped and brown.
Put the chopped onion in the pan you fried the tortillas. Saute them for 2 minutes.
Add chile and saute for 2 more minutes. Add minced garlic cloves and saute for 1 minute.
Now add chicken broth and the fire-roasted tomato of the whole can. Add coarse sea salt of ½ tsp. Stir and mix them well.
Bring them to a boil for 5 minutes on high-medium heat.
Keep the heat level low-medium and let the mixture simmer for 15 minutes.
Now add the shredded chicken and boil for 5 minutes at low heat.
Take a small size soup-bowl and put some tortilla stripes. Now pour 1 cup of soup on top of them. Now again, put the tortilla stripes on the top of the soup. Add chopped parsley and lemon juice on the top.
Serve!
Tips
If you want to increase the taste, add soya sauce and mushrooms.
Adding paprika brings an extra flavor.
Season your soup right before serving, not long time before.
Misco and roasted onions enhance the richness of the soup.
Nutrition
Nutrition Facts
McAlister's Chicken Tortilla Soup Recipe
Amount per Serving
Calories
336
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.