THE BEST TORTILLA SOUP RECIPE EVER
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
YOU HAVE GOT TO TRY THIS ONE!!! THIS IS THE BEST TORTILLA SOUP AND A SURE FIRE CROWD PLEASER!!!!3 HANDFULS OF TORTILLA CHIPS( CAN USE REDUCED FAT)1 ONION6 CLOVES OF GARLIC CHOPPED1 SMALL BUNCH OF CILANTRO (ALWAYS USE FRESH, THE TASTE MAKES ALL THE DIFFERENCE!!!)2 - 14.5 OZ. CANS OF DICED TOMATOES ( I EVEN TRIED TOMATOES WITH GARLIC AND BASIL, AND ALSO TOMATOES WITH JALAPENOS)8 CUPS CHICKEN BROTH14OZ. CANNED OR FROZEN CORN3/4 - 1 1/2 TABLESPOONS GROUND CUMIN1/2 - 1 TABLESPOON CHILLE POWDER4 BAY LEAVES (WHOLE)4 BONELESS SKINLESS CHICKEN BRESTS1/2 TSP CAYENNE PEPPERJUICE OF 1 LIME (OPTIONAL) I PERSONALLY DO NOT USE IT
THIS MAKES 8 DELICIOUS SERVINGS
MY HUSBAND AND FRIENDS CAN'TNGET ENOUGH OF THIS ONE!!!
HOW TO MAKE AT HOME
DICE THE ONION AND MINCE THE GARLIC. WASH AND TOWEL DRY THE CILANTRO.REMOVE STEMS AND CHOP.OPEN CANS OF TOMATOES AND HAVE THEM READY.RINCE CHICKEN UNDER COLD WATER.
MAKE THIS ALL IN 1 PAN. FIRST ADD A TSP OF OIL AND FRY ONIONS AND GARLIC FOR A MIN OR TWO. ADD TORTILLA CHIPS TO THE POT. NOW ADD CILANTRO AND STIR. ADD 8 CUPS CHICKEN BROTH, CANNED TOMATOES AND THEIR JUICE, AND CUMIN, CHILLE POWDER, AND BAY LEAVES LEAVE THEM WHOLE. BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER THEN ADD CORN. ADD SHREDDED COOKED CHICKEN BREAST AND CAYENNE. SIMMER FOR 10 MINUTES. TURN OFF THE SOUP AT THIS POINT, REMOVE FROM BURNER AND SET A SIDE. ADDLIME JUICE AND TEST FOR SPICINESS. IF YOU LIKE IT HOTTER ADD MORE SPICES. I ALWAYS USED THE MAXIMUM AMOUNT OF THE SPICES, REALLY NOT TOO HOT. ADD CHO9PPED JALAPENO IF YOU LIKE IT HOTTER, TO THE TOP OF THE SOUP AFTER YOU SERVE IT IN A BOWL.
PUT SOUP IN BOWLS AND CRUSH TORTILLA CHIPS REDUCED FAT CHEESE ON TOP ADD A DOLOP OF SOUR CREAM.YUMMMMMMMMMMMY!
THIS SOUP IS A MEAL, GREAT FOR A PARTY OR DINNER.
Number of Servings: 8
Recipe submitted by SparkPeople user SAVYJADEN.
MY HUSBAND AND FRIENDS CAN'TNGET ENOUGH OF THIS ONE!!!
HOW TO MAKE AT HOME
DICE THE ONION AND MINCE THE GARLIC. WASH AND TOWEL DRY THE CILANTRO.REMOVE STEMS AND CHOP.OPEN CANS OF TOMATOES AND HAVE THEM READY.RINCE CHICKEN UNDER COLD WATER.
MAKE THIS ALL IN 1 PAN. FIRST ADD A TSP OF OIL AND FRY ONIONS AND GARLIC FOR A MIN OR TWO. ADD TORTILLA CHIPS TO THE POT. NOW ADD CILANTRO AND STIR. ADD 8 CUPS CHICKEN BROTH, CANNED TOMATOES AND THEIR JUICE, AND CUMIN, CHILLE POWDER, AND BAY LEAVES LEAVE THEM WHOLE. BRING TO A BOIL, THEN REDUCE HEAT AND SIMMER THEN ADD CORN. ADD SHREDDED COOKED CHICKEN BREAST AND CAYENNE. SIMMER FOR 10 MINUTES. TURN OFF THE SOUP AT THIS POINT, REMOVE FROM BURNER AND SET A SIDE. ADDLIME JUICE AND TEST FOR SPICINESS. IF YOU LIKE IT HOTTER ADD MORE SPICES. I ALWAYS USED THE MAXIMUM AMOUNT OF THE SPICES, REALLY NOT TOO HOT. ADD CHO9PPED JALAPENO IF YOU LIKE IT HOTTER, TO THE TOP OF THE SOUP AFTER YOU SERVE IT IN A BOWL.
PUT SOUP IN BOWLS AND CRUSH TORTILLA CHIPS REDUCED FAT CHEESE ON TOP ADD A DOLOP OF SOUR CREAM.YUMMMMMMMMMMMY!
THIS SOUP IS A MEAL, GREAT FOR A PARTY OR DINNER.
Number of Servings: 8
Recipe submitted by SparkPeople user SAVYJADEN.
Nutritional Info Amount Per Serving
- Calories: 327.4
- Total Fat: 11.2 g
- Cholesterol: 25.9 mg
- Sodium: 2,043.5 mg
- Total Carbs: 34.1 g
- Dietary Fiber: 8.0 g
- Protein: 25.0 g
Member Reviews