Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp. Olive Oil2 Large Boneless, Skinless Chicken Breasts1 Small Onion, chopped3 Small Green Onions, chopped1/2 tsp. ground Paprika1/2 tsp. ground cumin1/2 tsp. garlic powder2 Tbsp. Chili Powder1 4.5 oz. can Diced Green Chilis1 28 oz. can diced tomatoes (no salt added)2 14 oz. cans reduced-sodium chicken broth or stock1 15 oz. can of corn, drainedappx. 2 cups cheese, more or less to taste6-8 corn tortillas
Place 1 Tbsp. Olive oil in large pot, heat then add whole chicken breasts. Cook through then remove from pot. Add remaining 1 Tbsp. Olive oil, sautee onions. Meanwhile, chop chicken into bite sized pieces.
Return chicken to pot with sauteed onions. Add seasonings, chilis, tomatoes, chicken broth and corn. Bring to a simmer and let cook at least 30 minutes allowing flavors to mingle.
While soup is simmering, cut tortillas into strips appx. 1/2"x3". Bake in 350* oven on baking sheet appx. 10 minutes. Watch them closely as they are very easy to burn!
Top soup with tortilla strips and grated cheese.
Enjoy!
Serving Size: Makes about 6 dinner sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user CULINARYMAMA.
Return chicken to pot with sauteed onions. Add seasonings, chilis, tomatoes, chicken broth and corn. Bring to a simmer and let cook at least 30 minutes allowing flavors to mingle.
While soup is simmering, cut tortillas into strips appx. 1/2"x3". Bake in 350* oven on baking sheet appx. 10 minutes. Watch them closely as they are very easy to burn!
Top soup with tortilla strips and grated cheese.
Enjoy!
Serving Size: Makes about 6 dinner sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user CULINARYMAMA.
Nutritional Info Amount Per Serving
- Calories: 380.2
- Total Fat: 17.1 g
- Cholesterol: 79.1 mg
- Sodium: 1,165.3 mg
- Total Carbs: 30.5 g
- Dietary Fiber: 6.3 g
- Protein: 29.7 g
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