Hearty Chicken Tortilla Stoup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 196.2
- Total Fat: 3.8 g
- Cholesterol: 29.6 mg
- Sodium: 497.1 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 5.0 g
- Protein: 17.7 g
View full nutritional breakdown of Hearty Chicken Tortilla Stoup calories by ingredient
Introduction
This is so hearty, it fills you up like a stew despite having the consistency of soup. Serve with raw veggies and guacamole for a delicious any-season meal! This is so hearty, it fills you up like a stew despite having the consistency of soup. Serve with raw veggies and guacamole for a delicious any-season meal!Number of Servings: 8
Ingredients
-
4, 4" corn tortillas
2 tsp. olive oil
1 medium onion, chopped
2 tsp. garlic, minced
6 cups chicken broth (depends on how thick you want it)
2 cups cooked diced chicken breasts
15 oz. cans of:
Stewed tomatoes with jalapenos
Black beans (drained and rinsed)
Whole kernel corn (drained and rinsed)
1 tbsp. chili powder
1 1/2 tsp. cumin
1 tsp. dried oregano or cilantro
Salt to taste
Hot sauce, optional
Lemon or lime juice to taste, optional
6 tbsp. light sour cream (optional, but included in calorie count)
Directions
1.) Cut the tortillas into strips and lay out on a baking sheet lined with foil or a silpat. Mist with a little non-stick spray and sprinkle with salt, if desired. Bake in a 350 degree oven for just 5-10 minutes, or until crisp but not dark brown.
2.) Meanwhile, set a large soup pot or dutch oven over medium heat. Slowly sweat the onion and garlic in the olive oil with a pinch of salt for 5 minutes, or until soft and just slightly golden.
3.) Add the dried herbs, chili powder and cumin, stir, then add the chicken, broth, and beans. Bring this to a boil, then reduce to a simmer. Cook for 10 minutes.
4.) Add the tomatoes and corn, cook for another 10 minutes, then taste for seasoning. Add hot sauce if you want a little more heat or a splash of citrus juice if you want to add a little freshness. Simmer until the corn is heated through, about 5 minutes.
5.) To serve, arrange a few tortilla strips in the bottom of each bowl. Ladle the soup on top, then garnish with a tablespoon of sour cream and an extra shot of hot sauce, if desired.
Serves 8 as an appetizer or 6 as a main course.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.
2.) Meanwhile, set a large soup pot or dutch oven over medium heat. Slowly sweat the onion and garlic in the olive oil with a pinch of salt for 5 minutes, or until soft and just slightly golden.
3.) Add the dried herbs, chili powder and cumin, stir, then add the chicken, broth, and beans. Bring this to a boil, then reduce to a simmer. Cook for 10 minutes.
4.) Add the tomatoes and corn, cook for another 10 minutes, then taste for seasoning. Add hot sauce if you want a little more heat or a splash of citrus juice if you want to add a little freshness. Simmer until the corn is heated through, about 5 minutes.
5.) To serve, arrange a few tortilla strips in the bottom of each bowl. Ladle the soup on top, then garnish with a tablespoon of sour cream and an extra shot of hot sauce, if desired.
Serves 8 as an appetizer or 6 as a main course.
Number of Servings: 8
Recipe submitted by SparkPeople user BTVMADS.