Classic Tortilla Soup with All the Trimmings - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Rick Bayless
Like guacamole, tortilla soup has a place in practically every collection of Mexican recipes — especially everyday recipes. It's a filling, flavorful meal that can be made with little effort, but one that sings with an unmistakable
Ingredients
- 1 large dried pasilla (negro) chile (see Tip)
- 1 can diced tomatoes in juice (preferably fire-roasted)
- 2 tbsp. vegetable or olive oil
- 1 medium white onion
- 3 clove garlic
- 2 qt. chicken broth
- 1 large epazote sprig (optional)
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)
- 1 large ripe avocado
- 1/2 c. shredded Mexican melting cheese (Chihuahua, quesadilla, or asadero), or Monterey Jack, brick, or mild cheddar (6 ounces)
- 6 oz. roughly broken tortilla chips
- 1 large lime
Instructions
- Quickly toast the chile by turning it an inch or two above an open flame for a few seconds until its aroma fills the kitchen. (Lacking an open flame, toast it in a dry pan over medium heat, pressing it flat for a few seconds, then flipping it over and pressing it again.) Break the chile into pieces and put in a blender jar along with the tomatoes with their juice. (A food processor will work, though it won't completely puree the chile.)
- Heat the oil in a medium (3- to 4-quart) saucepan over medium-high. Add the onion and garlic and cook, stirring frequently, until golden, about 7 minutes. Scoop up the onion and garlic with a slotted spoon, pressing them against the side of the pan to leave behind as much oil as possible, and transfer to the blender. Process until smooth.
- Raise the heat under the pan to medium-high. When quite hot, add the puree and stir nearly constantly, until thickened to the consistency of tomato paste, about 6 minutes. Add the broth and epazote. Reduce the heat to medium-low and simmer for 15 minutes. Taste and season with about a teaspoon of salt (amount depends on the saltiness of the broth).
- Just before serving, add the chicken to the simmering broth. Divide the avocado, cheese, and tortilla chips among serving bowls. When the chicken is done, usually about 5 minutes, ladle the soup into the bowls. Garnish with a lime wedge.
- Vegetarian Tortilla Soup: Use vegetable broth instead of chicken broth and omit the chicken, or replace the chicken with 1/2-inch cubes of firm tofu. I like to cut 1/2-inch slices, sear them in my grill pan, and then cut them into cubes before adding to the soup.
- Tortilla Soup with Greens: Add a couple handfuls of sliced chard leaves (or practically any other green) to the soup along with the chicken. Tough greens, like collards and kale, should be added before the chicken; soft greens, like spinach or arugula, should go in when the chicken is half done.
- Contemporary Riffs on Tortilla Soup: Goat cheese can replace the melting cheese. Rotisserie or grilled chicken can stand in for raw chicken breast (add it at the last second); ditto for grilled duck breast or confit-style legs. Blue corn tortilla chips are delicious, though perhaps not as pretty.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Chicken Breast.
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