- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 340
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 95 mg
- Sodium
- 703 mg
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 340
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 19 g
- Cholesterol
- 95 mg
- Sodium
- 703 mg
Ingredients
Directions
- Preheat the broiler.
- Combine the chicken legs and thighs, chicken stock, olive oil, garlic and chile in a pot over high heat. Season lightly with salt and bring just to a boil. Reduce to a simmer and cook until the chicken is cooked though, about 30 minutes.
- Meanwhile, put the tomatoes cut-side up on a baking sheet. Broil until tender and very caramelized, about 8 minutes.
- Remove the chicken from the soup and let cool slightly. Discard the skin and shred the meat.
- Add the tomatoes to the soup and simmer for 4 minutes, then blend the solids into the stock with an immersion blender. Add the shredded chicken back into the soup along with the onions. Simmer for another 4 minutes. Season with salt and pepper.
- Spoon the soup into bowls and garnish with tortilla strips, guacamole, cilantro and sour cream.
