Chicken Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 380.2
  • Total Fat: 17.1 g
  • Cholesterol: 79.1 mg
  • Sodium: 1,165.3 mg
  • Total Carbs: 30.5 g
  • Dietary Fiber: 6.3 g
  • Protein: 29.7 g

View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient


Introduction

This is a recipe I altered from one in a cook book I have. I made it less spicy and used tortillas instead of chips. The nutrition facts are off as some of the ingredients on the ingredient list are different from what I actually use. Please refer to the recipe list closely. Things can be easily altered to fit your dietary needs. This is a recipe I altered from one in a cook book I have. I made it less spicy and used tortillas instead of chips. The nutrition facts are off as some of the ingredients on the ingredient list are different from what I actually use. Please refer to the recipe list closely. Things can be easily altered to fit your dietary needs.
Number of Servings: 6

Ingredients

    2 Tbsp. Olive Oil
    2 Large Boneless, Skinless Chicken Breasts
    1 Small Onion, chopped
    3 Small Green Onions, chopped
    1/2 tsp. ground Paprika
    1/2 tsp. ground cumin
    1/2 tsp. garlic powder
    2 Tbsp. Chili Powder
    1 4.5 oz. can Diced Green Chilis
    1 28 oz. can diced tomatoes (no salt added)
    2 14 oz. cans reduced-sodium chicken broth or stock
    1 15 oz. can of corn, drained
    appx. 2 cups cheese, more or less to taste
    6-8 corn tortillas

Directions

Place 1 Tbsp. Olive oil in large pot, heat then add whole chicken breasts. Cook through then remove from pot. Add remaining 1 Tbsp. Olive oil, sautee onions. Meanwhile, chop chicken into bite sized pieces.

Return chicken to pot with sauteed onions. Add seasonings, chilis, tomatoes, chicken broth and corn. Bring to a simmer and let cook at least 30 minutes allowing flavors to mingle.

While soup is simmering, cut tortillas into strips appx. 1/2"x3". Bake in 350* oven on baking sheet appx. 10 minutes. Watch them closely as they are very easy to burn!

Top soup with tortilla strips and grated cheese.

Enjoy!

Serving Size: Makes about 6 dinner sized servings

Number of Servings: 6

Recipe submitted by SparkPeople user CULINARYMAMA.