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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 376.5
  • Total Fat: 16.9 g
  • Cholesterol: 85.7 mg
  • Sodium: 431.8 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 4.8 g
  • Protein: 41.0 g

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

Submitted by: ARPEDGIO


Number of Servings: 6

Ingredients

    2 Tbsp. Olive Oil
    1.5 pounds chicken breast, cut into 1-inch pieces
    1 Tbsp. Corriander Seed
    2 Tbsp. Thyme
    Black pepper, to taste
    1 large onion, chopped
    1 cup chopped green pepper
    1 Jalapeno Pepper, chopped, ribs and seeds removed
    28 oz. diced tomatoes
    1 quart low sodium chicken stock
    1 oz. Baked Tostitos
    1 avocado, diced
    juice from 1 lime
    4 medium scallions, chopped
    1 Tbsp. Cilantro, chopped

Directions

Heat the olive oil over medium-high to high heat in a large skillet. Add chicken, season with coriander, thyme, and pepper, and cook for 3 to 4 mins. Add the onions, bell pepper, and jalapeno to the pan, season with more pepper and cook for 6 to 7 minutes, stirring frequently. The veggies should be charred at the edges, but still a bit crispy. Add the tomaotes and the stock and heat through. While the soup is working, lightly crush some tortilla chips and divide among the bowls. Top the chips with soup, avocado, scallions, and cilantro. Sprinkle with lime juice.

Number of Servings: 6

Recipe submitted by SparkPeople user ARPEDGIO.






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Member Ratings For This Recipe

  • this was fairly easy to fix & pretty good. I actually had an extra serving. It's not the best tortilla soup i've had but it works. I would like to point there's no stop time on how long you let it cook - 8/14/09

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