Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 292.7
- Total Fat: 10.8 g
- Cholesterol: 51.1 mg
- Sodium: 2,456.5 mg
- Total Carbs: 15.9 g
- Dietary Fiber: 2.4 g
- Protein: 32.6 g
View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
Chicken Tortilla Soup
Submitted by: SHENMESHANGIntroduction
Garnish with grated cheese, onion and cilantro, or sour cream if wanted . Garnish with grated cheese, onion and cilantro, or sour cream if wanted .Number of Servings: 6
Ingredients
-
Chicken broth 6cups/48 fl oz/1.5l
Skinless, boneless, chicken breasts, 1 lb/500g
Salt 1tsp
Pepper 1/2 tsp
Olive oil 2 tbsp
Yellow onion, 1 diced
Garlic, 3 cloves, minced
Salsa 2 cups/16fl oz/500ml
Water 1 cup/ifl oz/250ml
Corn tortilla chips (crushed) Small handful
Directions
This recipe is from one of the many soup bowls I have lying around the house!
Makes 6 bowls
In a pot bring broth to a boil. Sprinkle chicken with salt and pepper to taste and add to the broth. Reduce heat, cover, and cook until tender and opaque throughout, 8-10 min. Using slotted spoon, remove the chicken, wrap in a damp towel and set aside to cool. Reserve the broth.
In a large and deep saucepan over medium heat, warm the oil. Add onion, 1 tsp salt, and 1/2 tsp pepper and saute until soft, about 5 min. Add the garlic and saute until soft, 2-3 min longer. Add the salsa, reserved broth, and water. Bring to a boil over high heat, reduce the heat, and simmer, uncovered, for 10 min to blend the flavors.
Cut the cooled chicken into smaller stir-fry sized pieces (long, thin, about 2 in in lengh). Add to the pan along with some tortilla chips. Stir, taste, and adjust he seasonings. Continue to simmer 3-4 min to soften the chips slightly.
Ladle soup into bowls and serve immediately, garnish with sour cream or anything else you like. If storing the soup, leave out the tortilla chips and just add some before you warm it up in the microwave (so that the chips don't sit and get soggy).
Pretty tasty soup, as a warning it's on the spicy side! I also used a reduced sodium broth and could probably have just used 1/2 tsp of salt instead of 1 tsp.
Number of Servings: 6
Recipe submitted by SparkPeople user SHENMESHANG.
Makes 6 bowls
In a pot bring broth to a boil. Sprinkle chicken with salt and pepper to taste and add to the broth. Reduce heat, cover, and cook until tender and opaque throughout, 8-10 min. Using slotted spoon, remove the chicken, wrap in a damp towel and set aside to cool. Reserve the broth.
In a large and deep saucepan over medium heat, warm the oil. Add onion, 1 tsp salt, and 1/2 tsp pepper and saute until soft, about 5 min. Add the garlic and saute until soft, 2-3 min longer. Add the salsa, reserved broth, and water. Bring to a boil over high heat, reduce the heat, and simmer, uncovered, for 10 min to blend the flavors.
Cut the cooled chicken into smaller stir-fry sized pieces (long, thin, about 2 in in lengh). Add to the pan along with some tortilla chips. Stir, taste, and adjust he seasonings. Continue to simmer 3-4 min to soften the chips slightly.
Ladle soup into bowls and serve immediately, garnish with sour cream or anything else you like. If storing the soup, leave out the tortilla chips and just add some before you warm it up in the microwave (so that the chips don't sit and get soggy).
Pretty tasty soup, as a warning it's on the spicy side! I also used a reduced sodium broth and could probably have just used 1/2 tsp of salt instead of 1 tsp.
Number of Servings: 6
Recipe submitted by SparkPeople user SHENMESHANG.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
