Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cooking oil4 chopped corn tortillas ( I use flour and works just as well, this is a personal preference)Plus one tortilla per person cut into thin strips and lightly toasted (Optional)2 onions, chopped into large pieces1 head garlic, separated and cloves peeled2 jalapeno peppers, seeded and minced1tsp cumin seeds (ground works just as well)2 quarts low sodium chicken stock/broth4 lbs tomatoes or 7 cups canned diced tomatoes (2 28oz cans with their juice) chopped if using fresh1 3/4 tsp. salt1 lb boneless skinless chicken breast cut into strips1/4 tsp. pepper1/2 cup lime juice1 avocado (optional)1 cup monterey jack cheese1/2 c. fresh cilantro
1) In a large pot, heat the oil over moderately low heat. Add the chopped tortillas, onions, garlic, jalapeņos and cumin. Cook, stirring occasionally, until the onions are translucent. (About five minutes)
2) Add the stock and tomatoes (remember if using canned use the juice) and salt.
3) Bring to a boil, then reduce heat and simmer for 45 minutes.
4) Strain the stock into a large pot and press the vegetables firmly to get all the liquid.
5) Bring the soup to a simmer over moderate heat and then add the chicken, lime juice and pepper.
6) Let simmer, stirring until the chicken is done. (About five minutes)
To garnish your bowls:
7) If using avocado to garnish your soup cut into 1/4 inch dice. Ladle soup into bowls and top with your avocado, cheese, tortilla strips and cilantro.
Serving Size: 8 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JBLATCHL.
2) Add the stock and tomatoes (remember if using canned use the juice) and salt.
3) Bring to a boil, then reduce heat and simmer for 45 minutes.
4) Strain the stock into a large pot and press the vegetables firmly to get all the liquid.
5) Bring the soup to a simmer over moderate heat and then add the chicken, lime juice and pepper.
6) Let simmer, stirring until the chicken is done. (About five minutes)
To garnish your bowls:
7) If using avocado to garnish your soup cut into 1/4 inch dice. Ladle soup into bowls and top with your avocado, cheese, tortilla strips and cilantro.
Serving Size: 8 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JBLATCHL.
Nutritional Info Amount Per Serving
- Calories: 257.9
- Total Fat: 13.7 g
- Cholesterol: 52.7 mg
- Sodium: 1,378.1 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.9 g
- Protein: 20.1 g
Member Reviews