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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 265.1
  • Total Fat: 5.7 g
  • Cholesterol: 46.0 mg
  • Sodium: 594.6 mg
  • Total Carbs: 30.9 g
  • Dietary Fiber: 5.5 g
  • Protein: 23.8 g

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

Submitted by: CANICE

Introduction

Start with Chicken stock
(I make from boiling the "carcass" of a Rotisserie Chicken. Strain stock, throw out bones)

In Stock Pot:
Add Chicken Stock
1 pound frozen corn
1 can Black Beans or cooked from dry
(strain and rinse all the gassy stuff off)
1 can Black Olives, drained, and chopped
1 can Rotel, pureed in blender if you don't like chunks
1 can tomato sauce, or crushed tomatoes
Chopped up cooked chicken (I use Rotisserie chicken)
Season with Pepper, Cumin, Onion Powder, Garlic or Garlic powder, Chicken Base or Bouillon. WHATEVER you like!

Simmer for several hours, or longer, in a stock pot or in a crock-pot.

After done, smash tortilla chips up and place in bowl, ladle soup on top, top with shredded cheese of choice. I used "Colby-Jack"

Oh, so good!

Start with Chicken stock
(I make from boiling the "carcass" of a Rotisserie Chicken. Strain stock, throw out bones)

In Stock Pot:
Add Chicken Stock
1 pound frozen corn
1 can Black Beans or cooked from dry
(strain and rinse all the gassy stuff off)
1 can Black Olives, drained, and chopped
1 can Rotel, pureed in blender if you don't like chunks
1 can tomato sauce, or crushed tomatoes
Chopped up cooked chicken (I use Rotisserie chicken)
Season with Pepper, Cumin, Onion Powder, Garlic or Garlic powder, Chicken Base or Bouillon. WHATEVER you like!

Simmer for several hours, or longer, in a stock pot or in a crock-pot.

After done, smash tortilla chips up and place in bowl, ladle soup on top, top with shredded cheese of choice. I used "Colby-Jack"

Oh, so good!


Number of Servings: 16

Ingredients

    "Tortilla soup", or Taco soup

    Start with Chicken stock, which I make from boiling the "carcass" of a Rotisserie Chicken
    Strain stock, add:
    1 pound frozen corn
    1 can Black Beans or cooked from dry
    (strain and rinse all the gassy stuff off)
    1 can Black Olives, drained, and chopped
    1 can Rotel, pureed in blender if you don't like chunks
    1 can tomato sauce, or crushed tomatoes
    Chopped up cooked chicken (I use Rotisserie chicken)
    Season with Pepper, Cumin, Onion Powder, Garlic or Garlic powder, Chicken Base or Bouillon. WHATEVER you like!


Directions

Simmer for several hours, or longer, in a stock pot or in a crock-pot.

After done, smash tortilla chips up and place in bowl, ladle soup on top, top with shredded cheese of choice. I used "Colby-Jack"

Oh, so good!



Makes 20 servings

Number of Servings: 16

Recipe submitted by SparkPeople user CANICE.






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