Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,530.6
- Total Fat: 16.7 g
- Cholesterol: 410.6 mg
- Sodium: 1,586.6 mg
- Total Carbs: 163.8 g
- Dietary Fiber: 31.6 g
- Protein: 190.7 g
View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
Number of Servings: 1
Ingredients
-
3 chicken breasts, with bone and skin
1/2 cup frozen corn
1 onion, chopped
2 cloves garlic, chopped
3-4 jalepeno peppers, chopped
1 28 oz can crushed tomato
chicken broth or chicken boullion
cumin, salt and pepper to taste
6 corn tortillas
Tips
I fry up corn tortilla strips and add to the top with some reduced fat cheese and a dollup of sour cream. Delicious!
Directions
Preheat oven to 400 degrees. sprinkle chicken breasts with salt and pepper. Bake until cooked through, 45-55 minutes. Cool. Remove skin and shred chicken from bones.
Meanwhile heat 1 tsp canola oil in soup pot. Add chopped onion and cook until tender. About 4-5 minutes. Add chopped garlic and cook 30 seconds. Add water to cover and chicken bouillon or chicken broth.
Add chopped jalepeno, corn spices and tomatoes. Cut up corn tortillas in strips and add to soup. Bring to boil. Simmer 30 minutes. Add chicken and cook until chicken is heated through.
Serving Size: Makes 10 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user BRANDIROCKS23.
Meanwhile heat 1 tsp canola oil in soup pot. Add chopped onion and cook until tender. About 4-5 minutes. Add chopped garlic and cook 30 seconds. Add water to cover and chicken bouillon or chicken broth.
Add chopped jalepeno, corn spices and tomatoes. Cut up corn tortillas in strips and add to soup. Bring to boil. Simmer 30 minutes. Add chicken and cook until chicken is heated through.
Serving Size: Makes 10 1 cup servings
Number of Servings: 1
Recipe submitted by SparkPeople user BRANDIROCKS23.