Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 219.4
- Total Fat: 12.7 g
- Cholesterol: 39.8 mg
- Sodium: 1,059.0 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 1.4 g
- Protein: 9.0 g
View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
Number of Servings: 10
Ingredients
-
1/4 c Butter, salted
1/4 c Flour, white
3 c Chicken Broth
1 c Milk
8 oz. cubed Velveeta Cheese
1-1/2 c Salsa
4 small Flour Tortillas
2 c Canned Chicken
1 tsp cumin
1 tsp chili powder
Shredded Monterey Jack Cheese or Mexican Blend
Directions
In a pot, melt butter over medium heat. Stir in flour and cook, stirring often, for 3 minutes.
Slowlk wiisk in small amounts of chicken brother at a time, then whisk in milk.
Reduce heat to low and stir in Velveeta cubes; stir until melted.
Stir in Salsa, chicken, and spices.
Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occassionally.
For tortilla strips, cut tortillas into strips and deep fry in 350 degree vegetable or peanut oil until golden, then drain.
Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top.
Add shredded cheese in separate for correct calorie count.
Serving Size: 12 Servings, 1 cup (appx)
Number of Servings: 10
Recipe submitted by SparkPeople user BACKTOME10.
Slowlk wiisk in small amounts of chicken brother at a time, then whisk in milk.
Reduce heat to low and stir in Velveeta cubes; stir until melted.
Stir in Salsa, chicken, and spices.
Once soup is heated through, it is ready to serve at this point. However, if you wish to make tortilla strips, it can sit over low heat while they are made. Stir the soup occassionally.
For tortilla strips, cut tortillas into strips and deep fry in 350 degree vegetable or peanut oil until golden, then drain.
Spoon a ladleful of soup into a bowl, add a handful of shredded cheese, then spoon another ladleful of soup over cheese. Sprinkle tortilla strips over top.
Add shredded cheese in separate for correct calorie count.
Serving Size: 12 Servings, 1 cup (appx)
Number of Servings: 10
Recipe submitted by SparkPeople user BACKTOME10.