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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 196.2
  • Total Fat: 3.8 g
  • Cholesterol: 29.6 mg
  • Sodium: 497.1 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 5.0 g
  • Protein: 17.7 g

View full nutritional breakdown of Hearty Chicken Tortilla Stoup calories by ingredient
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Hearty Chicken Tortilla Stoup

Submitted by: BTVMADS

Introduction

This is so hearty, it fills you up like a stew despite having the consistency of soup. Serve with raw veggies and guacamole for a delicious any-season meal! This is so hearty, it fills you up like a stew despite having the consistency of soup. Serve with raw veggies and guacamole for a delicious any-season meal!
Number of Servings: 8

Ingredients

    4, 4" corn tortillas
    2 tsp. olive oil
    1 medium onion, chopped
    2 tsp. garlic, minced
    6 cups chicken broth (depends on how thick you want it)
    2 cups cooked diced chicken breasts
    15 oz. cans of:
    Stewed tomatoes with jalapenos
    Black beans (drained and rinsed)
    Whole kernel corn (drained and rinsed)
    1 tbsp. chili powder
    1 1/2 tsp. cumin
    1 tsp. dried oregano or cilantro
    Salt to taste

    Hot sauce, optional
    Lemon or lime juice to taste, optional
    6 tbsp. light sour cream (optional, but included in calorie count)

Directions

1.) Cut the tortillas into strips and lay out on a baking sheet lined with foil or a silpat. Mist with a little non-stick spray and sprinkle with salt, if desired. Bake in a 350 degree oven for just 5-10 minutes, or until crisp but not dark brown.

2.) Meanwhile, set a large soup pot or dutch oven over medium heat. Slowly sweat the onion and garlic in the olive oil with a pinch of salt for 5 minutes, or until soft and just slightly golden.

3.) Add the dried herbs, chili powder and cumin, stir, then add the chicken, broth, and beans. Bring this to a boil, then reduce to a simmer. Cook for 10 minutes.

4.) Add the tomatoes and corn, cook for another 10 minutes, then taste for seasoning. Add hot sauce if you want a little more heat or a splash of citrus juice if you want to add a little freshness. Simmer until the corn is heated through, about 5 minutes.

5.) To serve, arrange a few tortilla strips in the bottom of each bowl. Ladle the soup on top, then garnish with a tablespoon of sour cream and an extra shot of hot sauce, if desired.


Serves 8 as an appetizer or 6 as a main course.

Number of Servings: 8

Recipe submitted by SparkPeople user BTVMADS.






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