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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 189.9
  • Total Fat: 5.5 g
  • Cholesterol: 2.0 mg
  • Sodium: 872.8 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 16.4 g

View full nutritional breakdown of Soup, Zesty Chicken Tortilla calories by ingredient
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Soup, Zesty Chicken Tortilla

Submitted by: MSKINGER

Introduction

Here's a zesty version of chicken tortilla soup that's both easy and delicious.
To make it better, homemade tortilla strips are used for the garnish, or even easier, use crumbled baked tortilla chips in place of the tortilla strips.
Serve with lime wedges and extra peppers for taste.
Here's a zesty version of chicken tortilla soup that's both easy and delicious.
To make it better, homemade tortilla strips are used for the garnish, or even easier, use crumbled baked tortilla chips in place of the tortilla strips.
Serve with lime wedges and extra peppers for taste.

Number of Servings: 12

Ingredients

    Soup:
    1 rotisserie chicken (already cooked)
    1 large onion, quartered & cut in half again
    4 stalks celery, including leaves, cut into 1" chunks
    2 large carrots, cut into 1" chunks
    1 1/2 tsp salt
    1 1/2 tbsp ground pepper
    4 jalapeno peppers, diced with seeds intact
    1 large onion, diced
    4 cups reduced-sodium chicken broth
    2 14-ounce can diced tomatoes with green chiles
    1 1/2 tbsp ground cumin
    5 tbsp lime juice

    Tortilla strips:
    12 corn tortillas (use different colors/flavors), halved and thinly sliced
    Canola or olive oil cooking spray

    Toppings:
    1 cup shredded low fat Cheddar cheese (sharp)
    1/2 cup chopped fresh cilantro

Tips

I use a pasta machine to cut the tortillas into thin strips.


Directions

Soup:
1. Pull the rotisserie chicken meat from the bone as soon as you get home. It's easier to separate while warm. Cover and refrigerate.

2. Place the bones, skin and accumulated juices into a large soup pot or Dutch oven. Add onion, celery, carrot, salt and pepper. Add 6 cups of cold water. Bring to a boil. Reduce heat, cover, and simmer for 1 hour.

3. Remove the chicken and vegetables and strain the stock into another pot. Discard the bones and vegetables. Skim any fat off the surface.

4. Heat the stock over medium heat. Add peppers and onion and cook until the onion begins to soften, 10 to 15 minutes. Add the diced chicken, chicken broth, canned tomatoes and their juice. Bring to a boil.

5. Add the cumin and lime juice, then reduce heat and simmer until the flavors meld together, about 30 - 45 minutes more.

Tortilla strips:
6. While soup is simmering, preheat oven to 400 degrees F.

7. Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.

Garnish each bowlful with some of the Cheddar cheese, baked tortilla strips, and cilantro. Serve with a lime wedge and some extra diced peppers on the side.

Serving Size: Makes 12 servings, about 1 1/3 cups each






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