Spicy Chicken Tortilla Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp. canola oil1 large onion, chopped1 cup chopped celery2 seeded and chopped jalapeno peppers1 can Rotel tomatoes with green chiles1 can Del Monte fire roasted petite diced tomatoes2 cups frozen corn4 cups chicken (I use rotisserie chicken)1 tsp. ground cumin8 cups low sodium chicken brothOptional: Instead of the jalapenos, use 1/2 can of chipotle peppers in adobo sauce, finely chopped.
Heat the oil in a dutch oven. Add the chopped onion, celery and jalapeno and saute until just soft. Add the rotel, tomatoes, broth, chicken and corn. Stir in the cumin and taste to check seasoning. Add salt and pepper if desired. If using chipotles in adobo, finely chop them and add them now.
Let this soup simmer for at least an hour to combine flavors. Serve with some baked tortilla strips, some freshly grated monterry jack or cojito cheese, and some fresh cilantro and avocado.
Makes about 8 2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUSUTOYOU.
Let this soup simmer for at least an hour to combine flavors. Serve with some baked tortilla strips, some freshly grated monterry jack or cojito cheese, and some fresh cilantro and avocado.
Makes about 8 2-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUSUTOYOU.
Nutritional Info Amount Per Serving
- Calories: 199.9
- Total Fat: 5.5 g
- Cholesterol: 57.0 mg
- Sodium: 1,254.8 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 3.1 g
- Protein: 22.2 g
Member Reviews