Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 - medium tomatoes, quartered2 - cans (14.5 oz) whole tomatoes, undrained1 - large onion, quartered2 - cloves of garlic4 - cans (10.5 oz.) condensed chicken broth1 - tsp Chili powder1/2 - tsp pepper1 - tsp salt1/2 - tsp coriander1/2 - tsp cumin2 - TBS minced fresh cilantro1 - small container of Half and HalfSour CreamShredded Cheese of your choice (I use mexican 4 cheese)Optional6 - Corn Tortillas1/4 - cup Canola Oil
Cook chicken and chop or shred.
Place the tomatoes, onion and garlic in a food processor and process till smooth. Transfer to a large pan or dutch oven and add chicken broth and seasonings. Bring to a boil then reduce heat to simmer. Add the corn and chicken and continue to simmer for 15 minutes. Add Half and Half just before serving. Put in bowls and sprinkle with cheese and top with sour cream.
Optional:
Cut tortillas into 1/4 inch strips and fry till brown and crisp in Canola Oil. Let drain on paper towel then use as garnish on top of soup.
Serving Size: 12 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAMMOND.
Place the tomatoes, onion and garlic in a food processor and process till smooth. Transfer to a large pan or dutch oven and add chicken broth and seasonings. Bring to a boil then reduce heat to simmer. Add the corn and chicken and continue to simmer for 15 minutes. Add Half and Half just before serving. Put in bowls and sprinkle with cheese and top with sour cream.
Optional:
Cut tortillas into 1/4 inch strips and fry till brown and crisp in Canola Oil. Let drain on paper towel then use as garnish on top of soup.
Serving Size: 12 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAMMOND.
Nutritional Info Amount Per Serving
- Calories: 244.1
- Total Fat: 10.0 g
- Cholesterol: 47.5 mg
- Sodium: 803.0 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 3.3 g
- Protein: 12.5 g
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