Bridget May's Chicken Tortilla Soup

(2)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 23

Ingredients

20.0 oz Cheddar Cheese1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream20.0 tbsp Sour Cream1.0 tsp Chili powder0.5 tsp Coriander seed2.0 tsp Cumin seed0.5 tsp Pepper, red or cayenne3.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Breast (cooked), no skin, roasted7.0 cup (8 fl oz) Chicken Broth2.0 fruit without skin and seeds Avocados, California (Haas)1.0 cup kernels Yellow Sweet Corn, Frozen6.0 clove Garlic0.5 medium (2-1/2" dia) Onions, raw1.0 cup Tomato Sauce1.0 pepper Jalapeno Peppers4.0 fl oz White Wine0.5 cup Beans, black1.0 serving El Pollo Loco, Spciy Chipotle4.0 tbsp Extra Virgin Olive Oil0.25 serving 1 Med. Green Bell Pepper1.5 cup Great Value Diced Tomatoes (in Tomato juice)0.25 serving Red Bell Pepper (one medium pepper)0.5 cup Masesca Masa Corn Flour

Directions

1. Saute vegetables in olive oil. 2. Add all remaining ingredients except corn flour. 3. Bring to a boil, then lower heat and simmer 20 minutes. 4. Remove chicken, shred it, then add it back in. 5. Add in corn flour to thicken, and serve. Serving Size: 1 cup

Number of Servings: 23.0

Recipe submitted by SparkPeople user BRIDGETMAYS.

Servings Per Recipe: 23

Nutritional Info Amount Per Serving

Calories: 253.5
Total Fat: 19.6 g
Cholesterol: 52.1 mg
Sodium: 555.5 mg
Total Carbs: 9.4 g
Dietary Fiber: 2.2 g
Protein: 10.7 g

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Member Reviews

CECTARR
Hard to scale down - 8/8/20
RO2BENT
Portion control - 7/20/20
NELLJONES
This is too big a recipe, I tried for a 4 serving batch, it was too hard to whip the cream. - 8/8/19
BRIDGETMAYS
I hope you enjoy my chicken tortilla soup. My husband says it's better than what he's had at most restaurants. I definitely think coriander and lime make a huge difference. - 7/21/18