Tortilla Soup
- Number of Servings: 4
Ingredients
6 (6-inch) corn tortillas (preferably a little dried out)¼ cup grapeseed oil or peanut oil 1 small onion, chopped (1/2 cup)2 cloves garlic, finely chopped1 teaspoon Cumin1 cup corn1 stalk celery, chopped1 medium Anaheim, poblano, or jalapeno chili (seeded and chopped)4 cups chicken broth or chicken stock1 can (14.5 oz.) diced tomatoes, undrained½ teaspoon coarse salt (kosher or sea salt)1 ½ cups shredded cooked chicken1 ripe medium avacado½ cup shredded Monterey Jack cheeseChopped fresh cilantro1 lime, cut into wedges
If you are starting with somewhat old, dried out tortillas, great. If not and you are starting with relatively fresh tortillas, put them on a baking sheet and put them in the oven at 200 degrees for 10-15 minutes to dry them out a bit. Cut tortillas in half; cut halves into ¼-inch strips. In a 3 quart saucepan, heat oil over medium-high heat. Fry strips in oil, 1/3 at a time, until light brown and crisp. Remove from pan, drain on paper towels, set aside.
Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chili; cook 2-3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit the avocado. Cut into 1 inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese, garnish with remaining tortilla strips and cilantro. Serve with lime wedges. Serves 4.
WWPP = 9pts
Number of Servings: 4
Recipe submitted by SparkPeople user THERESEADDY.
Heat oil remaining in saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chili; cook 2-3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat, cover and simmer 15 minutes. Add chicken; heat until hot.
To serve, peel and pit the avocado. Cut into 1 inch slices. Divide half of tortilla strips among 4 individual serving bowls; ladle in soup. Top with avocado and cheese, garnish with remaining tortilla strips and cilantro. Serve with lime wedges. Serves 4.
WWPP = 9pts
Number of Servings: 4
Recipe submitted by SparkPeople user THERESEADDY.
Nutritional Info Amount Per Serving
- Calories: 363.0
- Total Fat: 15.0 g
- Cholesterol: 55.7 mg
- Sodium: 1,508.6 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 8.9 g
- Protein: 24.1 g
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