Chicken Tortilla Soup
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! :)
CALORIES: 296.5 |
FAT: 7.9g |
PROTEIN: 28.7g |
CARBS: 28.4g |