Chicken Tortilla Soup ala Chickafila
July 15, 2014
Categories: Chicken, Mexican, Game/Sports Day, Sunday Dinner, Low Fat, Boneless Pieces, Chicken Dinner, Mexican Chicken, Mexican Dinner, more
"my sis loves the soup from chicka fila and this is me trying to make it, it tastes close to me, not quite ,but good"
- Serving Size: 1 (449.2 g)
- Calories 832.6
- Total Fat - 15.8 g
- Saturated Fat - 3.5 g
- Cholesterol - 231.2 mg
- Sodium - 372.9 mg
- Total Carbohydrate - 121.5 g
- Dietary Fiber - 25.7 g
- Sugars - 7.5 g
- Protein - 55.1 g
- Calcium - 254.3 mg
- Iron - 10.6 mg
- Vitamin C - 16.2 mg
- Thiamin - 1 mg
Step by Step Method
In oil saute carrots, onion, peppers, and celery. Add chicken.
When onions are browned lightly; add garlic. Add spices and herbs. Add cream of chicken soup, white beans, black beans. Add chicken stock. Add taco seasoning. Cook down 30 minutes at simmer.
Mix the masa with the water before pouring into soup. Add corn and cream of chicken soup. Cook another 10 minutes.
Top with corn chips and cheese.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When buying chicken, opt for organic, free-range chicken breasts for the best flavor.
- When choosing canned beans, look for brands that are low in sodium and free of additives.
- Substitute 2 tablespoons of olive oil for the 2 tablespoons of oil - The benefit of this substitution is that olive oil is a healthier alternative to other oils, as it is rich in monounsaturated fats and contains a high level of antioxidants.
- Substitute 2 tablespoons of masa for the 2 teaspoons of cornstarch - The benefit of this substitution is that masa is a whole grain, making it a healthier option than cornstarch. Additionally, it is a traditional ingredient used in Mexican cuisine, adding to the authenticity of the dish.
Vegetarian Option Omit the chicken and use vegetable stock instead of chicken stock. Saute the vegetables in oil and add garlic. Add spices and herbs. Add cream of chicken soup, white beans, black beans. Add vegetable stock. Add taco seasoning. Cook down 30 minutes at simmer. Mix the masa with the water before pouring into soup. Add corn and cream of chicken soup. Cook another 10 minutes. Top with corn chips and cheese.
Taco Soup Omit the chicken and use vegetable stock instead of chicken stock. Saute the vegetables in oil and add garlic. Add diced tomatoes, chili beans, black beans, and corn. Add vegetable stock and taco seasoning. Simmer for 30 minutes. Add cream of chicken soup and mix the masa with the water before pouring into soup. Simmer for 10 minutes. Top with corn chips and cheese.
Mexican Street Corn Salad: This crunchy and creamy Mexican Street Corn Salad is the perfect side dish to go with Chicken Tortilla Soup ala Chickafila. It adds a burst of flavor and texture to the soup, making it even more delicious!
Cilantro Lime Rice: This flavorful Cilantro Lime Rice is the perfect accompaniment to the Mexican Street Corn Salad and Chicken Tortilla Soup. It adds a light and refreshing flavor to the meal and helps to balance out the spiciness of the soup. Plus, it's easy to make and requires minimal ingredients!
Q: How much cheese do I need for the topping?
A: You will need 1/4 cup of grated cheese for the topping.
Q: What type of cheese should I use?
A: You can use any type of cheese you like, such as cheddar, mozzarella, Parmesan, or a combination.
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The recipe for Chicken Tortilla Soup ala Chickafila has been served in the White House since the Reagan administration in the 1980s. It is a favorite of the first family and is served at state dinners and other official functions.
The ingredients in Chicken Tortilla Soup ala Chickafila are similar to the traditional Mexican dish, Tortilla Soup. The dish was made famous by the movie “Like Water for Chocolate”, which was adapted from the novel by Laura Esquivel.