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 Information
Nutritional analysis per serving (6 servings)
1335 calories; 118 grams fat; 12 grams saturated fat; 0 grams trans fat; 80 grams monounsaturated fat; 20 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 46 grams protein; 90 milligrams cholesterol; 2427 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- 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.
- 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.
- Meanwhile, using a sharp knife, slice the tortillas into 1/4-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.
- 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.
About 1 hour 30 minutes
Dining and Cooking