Viki’s Chicken Tortilla Soup 🥣
Introduction:
Welcome to Viki’s Chicken Tortilla Soup recipe! This delightful dish is a testament to the rich flavors of Mexican cuisine, combined with the heartiness of chicken and the freshness of vegetables. If you’ve been on the lookout for a soul-warming soup to comfort you during chilly winter days, look no further! Viki’s creation promises to tantalize your taste buds with its bold flavors and aromatic spices.
Key Details:
- Preparation Time: 1 hour
- Cooking Time: 1 hour
- Total Time: 2 hours
- Recipe Category: Chicken
- Keywords: Poultry, Meat, Mexican, Low Cholesterol, Healthy, Winter, Stove Top, < 4 Hours
Nutritional Information (per serving):
- Calories: 173
- Fat: 2.1g
- Saturated Fat: 0.4g
- Cholesterol: 27.4mg
- Sodium: 771.6mg
- Carbohydrates: 25.4g
- Fiber: 5.3g
- Sugar: 8.3g
- Protein: 14.6g
Ingredients:
Let’s gather all the ingredients you’ll need to whip up this sensational soup:
- 4 boneless, skinless chicken breasts
- 2 zucchinis, diced
- 2 cans of hominy
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 can of tomato sauce
- 2 cans of diced tomatoes
- 1 teaspoon of ground cumin
- 1 tablespoon of chili powder
- 1 lime
- 2-4 sprigs of fresh cilantro
- Grated cheese, for topping
- Tortilla chips, for serving
Instructions:
Preparation:
- Begin by preparing the dried chilis. Take 6 dried chilis, cut off the ends, and remove the seeds. Soak the chilis in hot water for about 30 minutes until they soften.
- After soaking, transfer the chilis to a blender along with about 1/4 cup of the soaking water. Blend until smooth.
| Step | Description | Time |
|---|---|---|
| 1 | Soak dried chilis in hot water for 30 minutes to soften. | 30 minutes |
| 2 | Blend chilis with 1/4 cup of soaking water until smooth. | – |
- Strain the blended chili mixture using a small wire strainer placed over a bowl. Press the mixture through the strainer to extract as much liquid as possible. Use the remaining soaking water to rinse the strainer and extract all the flavor from the chilis. Discard any solids left in the strainer.
| Step | Description | Time |
|---|---|---|
| 3 | Strain blended chili mixture through wire strainer, extracting as much liquid as possible. | – |
Cooking:
- In a large stew pot, place the chicken breasts and cover with plenty of water. Add the chopped onions, minced garlic, ground cumin, and chili powder.
- Bring the pot to a boil and then reduce the heat to a simmer. Allow the chicken to cook for about 30 minutes.
| Step | Description | Time |
|---|---|---|
| 4 | Boil chicken breasts with onions, garlic, cumin, and chili powder. | – |
| 5 | Simmer chicken for 30 minutes. | 30 minutes |
- After 30 minutes, add the diced zucchinis, tomato sauce, diced tomatoes, and garlic salt to taste. Let the soup simmer for another 30 minutes.
| Step | Description | Time |
|---|---|---|
| 6 | Add zucchinis, tomato sauce, diced tomatoes, and garlic salt. Simmer for additional 30 minutes. | 30 minutes |
- Stir in the strained chili mixture and the canned hominy. Allow the soup to simmer for a final 30 minutes to allow all the flavors to meld together.
| Step | Description | Time |
|---|---|---|
| 7 | Stir in strained chili mixture and hominy. Simmer for another 30 minutes. | 30 minutes |
Serving:
- Once the soup is done, ladle it into bowls. Garnish each serving with a sprinkle of fresh cilantro and grated cheese.
- Squeeze a bit of fresh lime juice over each bowl to brighten the flavors.
- Serve the soup piping hot with a side of tortilla chips for that extra crunch. Crush the chips into the soup and enjoy the explosion of flavors!
And there you have it – Viki’s Chicken Tortilla Soup, ready to warm your soul and tantalize your taste buds. This recipe is a labor of love, but the end result is well worth the effort. Gather your ingredients, follow the steps, and get ready to savor every spoonful of this comforting delight!
