Chicken, Corn Tortilla, and Vegetable Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp Olive Oil 4 serving Corn Tortilla - 6" Great Value - 2 Tortillas 6 clove Garlic 1 medium (2-1/2" dia) Onions, raw 3 stalk, large (11"-12" long) Celery, raw 4 medium Carrots, raw 2 medium Summer Squash 2 large Zucchini, baby 1 serving Fire Roasted Tomatoes, Crushed (Muir Glen Organic) (28 oz) (by TRILLIANTOO) 2 tbsp Cumin seed 1 tbsp Chili powder 2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA) 6 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup 1 tsp Salt .5 tsp Pepper, red or cayenne 2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted 2 thigh, bone and skin removed Chicken Thigh
1. Heat oil over medium heat.
2. Add the tortillas, onion, garlic, celery, and cook for 2-3 minutes.
3. Add the spices and cook for about 1 minute.
4. Add the tomatoes and bring to a boil.
5. Add the chicken stock and return to a boil.
6. Add the zucchini and reduce the heat to simmer.
7. Remove the bay leave and add the chicken.
Serving Size: Makes 6 servings
2. Add the tortillas, onion, garlic, celery, and cook for 2-3 minutes.
3. Add the spices and cook for about 1 minute.
4. Add the tomatoes and bring to a boil.
5. Add the chicken stock and return to a boil.
6. Add the zucchini and reduce the heat to simmer.
7. Remove the bay leave and add the chicken.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 335.8
- Total Fat: 9.1 g
- Cholesterol: 67.8 mg
- Sodium: 947.2 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 6.5 g
- Protein: 30.5 g
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