Tortilla Soup
- Number of Servings: 4
Ingredients
1 whole chicken breast1 qt. chicken broth1 can fire roasted diced tomatoes1 can black beans, drained1 can diced green chilis1/2 T. olive oil1/2 onion, chopped1 rib celery, chopped1/2 c. corn1/2 t. cumin1/2 t. dried oregano1 bay leaf1/4 t. each sea salt and fresh ground pepper1/4 c. fresh lime juice1/4 c. chopped fresh cilantro
Place chicken breast in a skillet. Cover with water and a dash of salt. Bring to a boil. Cover and simmer until done, about 12 minutes. Cool a bit and then shred.
Heat olive oil over medium-high heat. Add onion, celery, cumin, oregano, salt, and pepper. Stir until vegetables are just soft. Add remaining ingredients, except lime juice and cilantro, and bring to a boil. Lower heat and simmer for 15 minutes. Stir in lime juice. Taste and adjust seasonings. Discard bay leaf.
To serve, crumble tortilla chips into bowls, add soup, and top with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user ADAMCIK.
Heat olive oil over medium-high heat. Add onion, celery, cumin, oregano, salt, and pepper. Stir until vegetables are just soft. Add remaining ingredients, except lime juice and cilantro, and bring to a boil. Lower heat and simmer for 15 minutes. Stir in lime juice. Taste and adjust seasonings. Discard bay leaf.
To serve, crumble tortilla chips into bowls, add soup, and top with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user ADAMCIK.
Nutritional Info Amount Per Serving
- Calories: 239.1
- Total Fat: 3.6 g
- Cholesterol: 39.2 mg
- Sodium: 1,249.0 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 8.3 g
- Protein: 22.5 g
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