Chicken and Tortilla Soup

By amt2mf

nutrition facts: Calories375, Total Fat (g)14, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)7, Cholesterol (mg)89, Sodium (mg)618, Carbohydrate (g)29, Total Sugar (g)6, Fiber (g)6, Protein (g)34

Ingredients

• 6 cups water
• 1 3 1/2-lb. whole roasting chicken, cut in 8 pieces
• 1 large yellow onion, chopped (1 cup)
• 1 medium carrot, peeled and chopped (1/2 cup)
• 1 stalk celery, chopped (1/2 cup)
• 8 sprigs cilantro
• 1 1/2 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 tsp. ground ancho chile pepper
• 1/2 tsp. dried oregano
• 2 bay leaves
• Corn oil
• 8 6-inch corn tortillas, cut into 1/2-inch strips
• Salt and freshly ground black pepper
• 1 32-oz. box reduced-sodium chicken broth
• 2 medium carrots, peeled and cut in 1/4-inch slices
• 2 cups sugar snap peas, sliced diagonally
• 2 small zucchini, cut in 1/4-inch slices (2 cups)
• 1 cup chopped fresh or canned tomato
• 1/2 a jalapeño pepper, seeded and finely chopped
• 1 cup sharp cheddar cheese, coarsely shredded
• Cilantro leaves

Details

Servings 6
Preparation time 35mins
Cooking time 95mins

Preparation

Step 1

1. In a 6-quart Dutch oven combine water, chicken, onion, 1/2 cup chopped carrot, the celery, 8 cilantro sprigs, the cumin, chili powder, ancho chile pepper, oregano, and bay leaves. Bring to a boiling, reduce heat and simmer, uncovered, until the chicken is very tender, 1 to 1-1/2 hours.

2. Meanwhile, heat 1/2 inch of corn oil in a large heavy saucepan to 375 degrees F. Add tortilla strips, about one-fourth at a time, and cook until crispy and light golden, 30 to 60 seconds. Remove from saucepan with a slotted spoon. Drain strips on paper towels. Season with salt.

3. Using tongs, remove chicken from liquid; cool chicken. Strain remaining liquid, and discard solids. Return to Dutch oven along with chicken broth. Bring to a simmer over medium heat.

4. Remove meat from bones and discard bones. Tear chicken in 1-inch pieces. Add to broth along with the 2 sliced carrots. Simmer for 3 minutes. Add the sugar snap peas, zucchini, tomato, and jalapeño. Simmer 3 minutes or until tender. Taste and season with salt and black pepper.

5. ladle soup into bowls. Top with cheddar cheese, tortilla strips, and cilantro.