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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.2
  • Total Fat: 4.7 g
  • Cholesterol: 55.0 mg
  • Sodium: 930.1 mg
  • Total Carbs: 13.7 g
  • Dietary Fiber: 2.6 g
  • Protein: 27.5 g

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

Submitted by: SRICARD72

Introduction

Making soups may have once been an all-day affair, but here's a great example of how a few choice convenience products can renovate an old favorite for our modern, hectic lives. Some frozen vegetables, a few canned tomatoes and canned broth--and voila! a Tex-Mex favorite in minutes.

Makes 4 servings, about 1 1/3 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

MAKE AHEAD TIP: Cover and refrigerate, without the tortilla strips, for up to 2 days. Top with toasted tortilla strips just before serving.
Making soups may have once been an all-day affair, but here's a great example of how a few choice convenience products can renovate an old favorite for our modern, hectic lives. Some frozen vegetables, a few canned tomatoes and canned broth--and voila! a Tex-Mex favorite in minutes.

Makes 4 servings, about 1 1/3 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

MAKE AHEAD TIP: Cover and refrigerate, without the tortilla strips, for up to 2 days. Top with toasted tortilla strips just before serving.

Number of Servings: 4

Ingredients

    4 soft corn tortillas, cut into 1-by-2-inch strips
    1 tablespoon extra-virgin olive oil
    1 pound boneless, skinless chicken breast, trimmed of fat and diced
    3 cups frozen bell pepper and onion mix (about 10 ounces)
    1 tablespoon ground cumin
    2 14-ounce cans reduced-sodium chicken broth
    1 15-ounce can diced tomatoes, preferably with green chiles
    1/4 teaspoon freshly ground pepper
    2 tablespoons lime juice
    1/2 cup chopped fresh cilantro

Directions

1. Preheat oven to 350°F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion mix and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.

Number of Servings: 4

Recipe submitted by SparkPeople user SRICARD72.






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