Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
3 chicken breasts, with bone and skin1/2 cup frozen corn1 onion, chopped2 cloves garlic, chopped3-4 jalepeno peppers, chopped1 28 oz can crushed tomatochicken broth or chicken boullioncumin, salt and pepper to taste6 corn tortillas
Preheat oven to 400 degrees. sprinkle chicken breasts with salt and pepper. Bake until cooked through, 45-55 minutes. Cool. Remove skin and shred chicken from bones.
Meanwhile heat 1 tsp canola oil in soup pot. Add chopped onion and cook until tender. About 4-5 minutes. Add chopped garlic and cook 30 seconds. Add water to cover and chicken bouillon or chicken broth.
Add chopped jalepeno, corn spices and tomatoes. Cut up corn tortillas in strips and add to soup. Bring to boil. Simmer 30 minutes. Add chicken and cook until chicken is heated through.
Serving Size: Makes 10 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user BRANDIROCKS23.
Meanwhile heat 1 tsp canola oil in soup pot. Add chopped onion and cook until tender. About 4-5 minutes. Add chopped garlic and cook 30 seconds. Add water to cover and chicken bouillon or chicken broth.
Add chopped jalepeno, corn spices and tomatoes. Cut up corn tortillas in strips and add to soup. Bring to boil. Simmer 30 minutes. Add chicken and cook until chicken is heated through.
Serving Size: Makes 10 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user BRANDIROCKS23.
Nutritional Info Amount Per Serving
- Calories: 1,530.6
- Total Fat: 16.7 g
- Cholesterol: 410.6 mg
- Sodium: 1,586.6 mg
- Total Carbs: 163.8 g
- Dietary Fiber: 31.6 g
- Protein: 190.7 g
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