Tortilla Soup With Chicken and Coriander
Published January 20, 1996
- Total Time
- About 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon olive oil
2 links chorizo or other spicy sausage, minced
2 medium yellow onions, peeled and chopped
2 stalks celery, diced
½ teaspoon cracked coriander seeds
2 teaspoons minced, seeded jalapeno
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
2 quarts chicken broth, homemade or low-sodium canned
1 bay leaf
Kosher salt and freshly ground pepper to taste
Vegetable oil, for deep frying
6 corn tortillas
4 cups shredded cooked chicken
4 tomatoes, chopped
Juice from 1 fresh lime
¼ cup fresh cilantro
Nutritional analysis per serving (6 servings)
34 grams carbs; 85 milligrams cholesterol; 835 calories; 41 grams monosaturated fat; 11 grams polyunsaturated fat; 7 grams saturated fat; 63 grams fat; 5 grams fiber; 1584 milligrams sodium; 36 grams protein; 11 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the olive oil in a large soup pot over medium heat. Add the sausage and cook for 3 minutes. Add the onions, celery, coriander seeds and jalapeno and saute until the onion is soft, about 5 minutes. Add the red and green peppers and saute for 1 minute more.
- Step 2
Stir in the chicken broth and bay leaf. Bring to a boil. Lower the heat, season with salt and pepper to taste and simmer for 1 hour.
- Step 3
Meanwhile, using a sharp knife, slice the tortillas into ¼-inch-thick strips. Heat the oil in a heavy pot or deep fryer to 365 degrees. Add the tortilla strips in batches and fry until golden. Remove with a slotted spatula and drain on paper towels.
- Step 4
Add the chicken and tomatoes to the soup and simmer for 5 minutes. Just before serving, stir in the lime juice. Ladle the soup into 6 hot bowls and garnish generously with cilantro. Top with fried tortillas strips and serve immediately.
Private Notes
Comments
I’ve been cooking this soup for more than 20 years. It still holds up!Delicious as written.
This soup is delicious! I skipped making the tortilla strips and it was still amazing.
Great with hominy and shredded chicken added to recipe.
Just made this for the first time. Yum. I had seconds ! I added 5 carrots and cooked along with the onion and celery. I also added a bag of TJ’s frozen corn. Used TJ’s chicken sausage to cut down on fat. Was too lazy to fry tortilla strips so broke up tortilla chips for the top. I’ll make it again !