SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 296.5
  • Total Fat: 7.9 g
  • Cholesterol: 49.4 mg
  • Sodium: 1,361.2 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 2.8 g
  • Protein: 28.7 g

View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
Report Inappropriate Recipe

Chicken Tortilla Soup

Submitted by: THEZWOMANN
Chicken Tortilla Soup

Introduction

Heat 11 cups of chicken stock* over medium heat. In the meantime, mix corn starch with 1 cup of cold broth until dissolved, then slowly add it to the rest of the broth while stirring (to avoid clumping).

Shred (or cube) cooked chicken (or turkey) and set aside.

Seed and chop tomatoes; set aside.

Chop Scallions and divide: (1) Place white parts with the tomato--these will go into the soup. (2) Place green parts in a separate bowl--these will be used to top the soup.

Make the soup:
Bring the broth to a slow boil. Add turkey and cous cous. Cook until heated through (about 2-3 minutes). Stir in the chopped tomatoes, chopped white parts of scallions, garlic, pepper, cumin, and lime juice. Allow to simmer for 5-10 minutes until all flavors are combined.

Assembling the Soup in the Bowl:
Place ingredients into the soup bowl in the following order:
1. Place a few broken tortilla chips in the bottom of the bowl.
2. Sprinkle desired amount of Monterey Jack cheese onto the chips in the bowl
3. Ladle soup on top of chips & cheese (chips will soften and cheese will melt)
4. Top with chopped green scallions

Serve hot! :)
Heat 11 cups of chicken stock* over medium heat. In the meantime, mix corn starch with 1 cup of cold broth until dissolved, then slowly add it to the rest of the broth while stirring (to avoid clumping).

Shred (or cube) cooked chicken (or turkey) and set aside.

Seed and chop tomatoes; set aside.

Chop Scallions and divide: (1) Place white parts with the tomato--these will go into the soup. (2) Place green parts in a separate bowl--these will be used to top the soup.

Make the soup:
Bring the broth to a slow boil. Add turkey and cous cous. Cook until heated through (about 2-3 minutes). Stir in the chopped tomatoes, chopped white parts of scallions, garlic, pepper, cumin, and lime juice. Allow to simmer for 5-10 minutes until all flavors are combined.

Assembling the Soup in the Bowl:
Place ingredients into the soup bowl in the following order:
1. Place a few broken tortilla chips in the bottom of the bowl.
2. Sprinkle desired amount of Monterey Jack cheese onto the chips in the bowl
3. Ladle soup on top of chips & cheese (chips will soften and cheese will melt)
4. Top with chopped green scallions

Serve hot! :)

Number of Servings: 6

Ingredients

    12 cups Swanson's Low Sodium chicken stock, divided
    2 Tbsp corn starch (to thicken the broth)
    1/3 cup prepared Cous Cous
    1 lb. cooked chicken (or turkey), shredded (or cubed)
    2 Roma Tomatoes, seeded and chopped (sometimes I add more)
    1 bunch of Scallions, chopped (white and green parts, separated)
    1 lime (juice only)
    1/2 tsp pepper (or less for less heat)
    1 tsp cumin (ground)

    Tortilla Chips (crunched)
    1/4 cup Monterey Jack Cheese, shredded

Directions

Yields six 2-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user THEZWOMANN.






Great Stories from around the Web


Rate This Recipe