Chipotle Tortilla Soup
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 219.4
- Total Fat: 12.2 g
- Cholesterol: 15.8 mg
- Sodium: 1,619.1 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.2 g
- Protein: 7.3 g
View full nutritional breakdown of Chipotle Tortilla Soup calories by ingredient
Introduction
A delicious soup that is easy to make.After looking at the serving calculation I want to say sub sodium free chicken stock and tomatoes if you can! A delicious soup that is easy to make.
After looking at the serving calculation I want to say sub sodium free chicken stock and tomatoes if you can!
Number of Servings: 5
Ingredients
-
Can of Chipotle chili's in Adobo sauce
2 14 oz (or one larger) cans of Fire Roasted Canned tomatoes
2 - 3 cloves Garlic crushed or chopped
1/2 - whole large onion diced
32oz Carton of Chicken Stock (or vegetable stock if you want Vegan)
1 whole avocado chopped
shredded mozzarella cheese
diced red onion
chopped cilantro
tortilla chips
Directions
In a large saucepan, add entire carton of broth and one bay leaf and bring to low boil, then simmer.
Meanwhile:
Fry up onions until browned in bacon grease. Add garlic and cook a few minutes more.
Add in one chopped Chipotle and 1 tbsp of the Adobo sauce. You can add more to taste, but remember they can get hot fast! I even went so far as to remove some of the seeds before adding them to the pot.
Cook this for a few minutes over med - low heat.
Add tomatoes and cook about 10 - 15 minutes.
Remove tomato mix from heat and puree in blender in batches and adding to the broth in the large saucepan.
Don't forget to remove the bay leaf!
Heat soup through for a few more mintues.
Chop up avocado, cilantro and red onion. Grate cheese.
In my bowl I put a small amount of tortilla chips, avocado, red onion and cheese. Pour soup over the top, then add a bit of cheese to that.
Serving Size: Makes 4 - 6 bowls
Number of Servings: 5
Recipe submitted by SparkPeople user VERONICAMITCH.
Meanwhile:
Fry up onions until browned in bacon grease. Add garlic and cook a few minutes more.
Add in one chopped Chipotle and 1 tbsp of the Adobo sauce. You can add more to taste, but remember they can get hot fast! I even went so far as to remove some of the seeds before adding them to the pot.
Cook this for a few minutes over med - low heat.
Add tomatoes and cook about 10 - 15 minutes.
Remove tomato mix from heat and puree in blender in batches and adding to the broth in the large saucepan.
Don't forget to remove the bay leaf!
Heat soup through for a few more mintues.
Chop up avocado, cilantro and red onion. Grate cheese.
In my bowl I put a small amount of tortilla chips, avocado, red onion and cheese. Pour soup over the top, then add a bit of cheese to that.
Serving Size: Makes 4 - 6 bowls
Number of Servings: 5
Recipe submitted by SparkPeople user VERONICAMITCH.