Chicken Tortilla Soup

Chicken Tortilla Soup

with Guacamole Wontons

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I love soup dumplings and have tried them everywhere from San Francisco to Singapore. I have learned that if you fill your dumplings with ingredients that are either frozen or chilled, you can fry them and have them remain cool despite a warm, crispy exterior. I would later see this theory proven time and time again by the brilliant chefs of California and Texas  state fairs, where they fry everything from butter to soda. My guacamole dumplings are another such example and are a great  addition to this soup.

  • Est. Cooking Time: 60 min
  • Allergens: Milk,Wheat
  • Skill Level:
  • Spice Level:

Suggested Pairings:

  • Riesling
  • Belgian Ale

INGREDIENTS:

  • Garlic Cloves
  • Wonton Wrappers
  • Chili Powder
  • Small Onion
  • Crushed Tomatoes
  • Jack and Cheddar Cheese
  • Corn Tortillas
  • Cilantro
  • Jalapeño Pepper
  • Lime
  • Chicken Breast
  • Chicken Stock Concentrate
  • Oregano
  • Avocado

EQUIPMENT YOU'LL NEED:

  • Fryer Thermometer
  • Heavy Medium Saucepot
  • Large Saucepot or Dutch oven
  • Medium Bowl
  • Pastry Brush (optional)
  • Sheet Pan Lined with Foil

FROM YOUR PANTRY:

  • Salt
  • Black Pepper
  • Olive Oil
  • Vegetable Oil

INGREDIENTS 411:

  • It is normal for chicken to have a slight odor due to the vacuum sealed packaging.

Tips & Techniques:

Exclusive video demonstrations of the skills you’ll need to bring this meal to life.

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