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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 187.9
  • Total Fat: 3.9 g
  • Cholesterol: 27.5 mg
  • Sodium: 1,758.9 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 3.5 g
  • Protein: 21.3 g

View full nutritional breakdown of Tortilla Soup calories by ingredient
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Tortilla Soup

Submitted by: SLM624

Introduction

delicious soup, and add your own topings to make it unique! delicious soup, and add your own topings to make it unique!
Number of Servings: 16

Ingredients

    1 tablespoon vegetable oil, plus more for frying
    2 large onions, chopped
    8 cloves garlic, minced
    1 tablespoon plus 1 1/2 tsp. coarse kosher salt
    1 teaspoon ground cumin
    1/2 teaspoon red chile flakes
    12 cups reduced-sodium chicken broth
    1 can (28 oz.) diced tomatoes
    Juice of 2 limes
    1 package (8 oz.) small corn tortillas, cut into 1/4-in.-thick strips (see Notes)
    2 pounds boneless, skinless chicken breast, cut into 1/4-in.-thick strips
    1 cup chopped fresh cilantro
    1 can black beans
    1 cup frozen corn
    Sliced avocado, sour cream, grated Monterey jack cheese, additional chopped cilantro, and/or sliced green onions for topping



Directions

1. Heat 1 tbsp. vegetable oil in a large pot (at least 5 qts.) over medium heat. Add onions and cook until translucent, 5 to 7 minutes. Stir in two-thirds of the garlic, 1 tbsp. salt, cumin, and chile flakes and cook 2 minutes.
2. Add broth, tomatoes, and half the lime juice and increase heat to a gentle simmer; cook 20 minutes.

3. Meanwhile, pour about 1 in. of vegetable oil into a small frying pan set over medium-high heat. When oil is hot but not smoking, add one-third of the tortilla strips and cook until golden brown and crisp, about 2 minutes. With a slotted spoon, transfer strips to a paper towel-lined baking pan. Repeat with remaining tortilla strips in two batches. Sprinkle with 1 tsp. salt. Set aside.

4. Purée soup in batches in a blender. Return soup to pot and resume simmering. In a small bowl, toss chicken with remaining lime juice, garlic, and 1/2 tsp. salt. Marinate at room temperature for 10 minutes, then add to soup and simmer 5 minutes, until chicken is just cooked through. Stir in cilantro. Serve hot with tortilla strips and your choice of toppings.

Makes 4.5 quarts. 1 cup = 1 serving

Number of Servings: 16

Recipe submitted by SparkPeople user SLM624.






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