Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 6 ounce chicken breast, baked and shredded8 cups water3 tablespoons Tone's chicken base1 large white onion, peeled and quartered2 garlic cloves, peeled and smashed8 to 10 sprigs cilantro1 fresh sprig fresh oregano or pinch dry2 cans no salt tomatoes (14.5 oz each)1/2 to 1 medium jalapeño, seeded1 chipotle chili in adobo, plus up to 1 tablespoon adobo sauce1 tablespoon canola oilGarnishes -- not included in calorie countChopped avocadoShredded cheeseSour creamTortilla ChipsLime sliceCilantro leaves
In large soup pot combine water and chicken base. Add two onion quarters, garlic cloves, cilantro, and oregano. simmer for 20 minutes. strain and return to pan.
In food processor, combine tomatoes, 2 onion quarters, jalapeño, chipotle chili, and adobo sauce. Heat oil in heavy pan over high heat. Add tomato/onion purée, stirring frequently until mixture has darkened in color, about 10 minutes. Stir into broth and simmer to blend favors, about 15 minutes. Add chicken.
Serve with garnishes.
Serving Size: 1/1/2 cups; 8 servings
In food processor, combine tomatoes, 2 onion quarters, jalapeño, chipotle chili, and adobo sauce. Heat oil in heavy pan over high heat. Add tomato/onion purée, stirring frequently until mixture has darkened in color, about 10 minutes. Stir into broth and simmer to blend favors, about 15 minutes. Add chicken.
Serve with garnishes.
Serving Size: 1/1/2 cups; 8 servings
Nutritional Info Amount Per Serving
- Calories: 174.8
- Total Fat: 14.3 g
- Cholesterol: 13.2 mg
- Sodium: 900.0 mg
- Total Carbs: 8.4 g
- Dietary Fiber: 1.4 g
- Protein: 6.5 g
Member Reviews