Mexican

CI tortilla soup (made is for Dinner.

CI tortilla soup (made takes 10 minutes to prepare.

CI tortilla soup (made takes 20 minutes to cook.

CI tortilla soup (made makes 8 servings.

The ingredients for CI tortilla soup (made are:

1 rotisserie chicken (from the grocery store, deboned and without skin)
8cups low-sodium chicken broth
1very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4medium cloves garlic , peeled
Table salt
2sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
2 medium tomatoes , cored and quartered
1/2 medium jalape?o chile
1 can black beans
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1tablespoon vegetable oil

To make this a 30/30/40 meal, eat this with:
4oz wine
5oz broccoli
3 or 4 macadamia nuts
1 c strawberries
1 c blueberries

Here is how you make CI tortilla soup (made:

Bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalape?o, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, ladle soup into bowls; pass garnishes separately.Serving Size:?Makes 9 servings of soup to go with all of the "sides" to make a complete 30/30/40 meal.

The nutritional information for CI tortilla soup (made is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 489.5

• Total Fat: 14.2 g
• Cholesterol: 70.5 mg
• Sodium: 1,078.2 mg
• Total Carbs: 50.6 g
• Dietary Fiber: 14.7 g
• Protein: 28.4 g

CI tortilla soup (made is Mexican cuisine.

The dietary needs meet for CI tortilla soup (made is Low Carb