Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 257.9
- Total Fat: 13.7 g
- Cholesterol: 52.7 mg
- Sodium: 1,378.1 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.9 g
- Protein: 20.1 g
View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
Introduction
Authentic Chicken Tortilla Soup Authentic Chicken Tortilla SoupNumber of Servings: 4
Ingredients
-
1/4 cooking oil
4 chopped corn tortillas ( I use flour and works just as well, this is a personal preference)
Plus one tortilla per person cut into thin strips and lightly toasted (Optional)
2 onions, chopped into large pieces
1 head garlic, separated and cloves peeled
2 jalapeno peppers, seeded and minced
1tsp cumin seeds (ground works just as well)
2 quarts low sodium chicken stock/broth
4 lbs tomatoes or 7 cups canned diced tomatoes (2 28oz cans with their juice) chopped if using fresh
1 3/4 tsp. salt
1 lb boneless skinless chicken breast cut into strips
1/4 tsp. pepper
1/2 cup lime juice
1 avocado (optional)
1 cup monterey jack cheese
1/2 c. fresh cilantro
Tips
I prefer not to use the extra tortilla strips as a garnish in my soup because I think they get soggy and I like to save the calories. If you are using them remember to toast them.
The avocado is optional as well but adds a nice flavor. (Since I don't use those every time the nutrition facts do not include those items.)
What my family likes to do to make the soup just a little bit heartier is to add about half a cup of rice and corn to the individual bowls. Since this is not part of the original recipe I have not added those to the nutrition facts either. Just some suggestions.
Hope you enjoy!
Directions
1) In a large pot, heat the oil over moderately low heat. Add the chopped tortillas, onions, garlic, jalapeņos and cumin. Cook, stirring occasionally, until the onions are translucent. (About five minutes)
2) Add the stock and tomatoes (remember if using canned use the juice) and salt.
3) Bring to a boil, then reduce heat and simmer for 45 minutes.
4) Strain the stock into a large pot and press the vegetables firmly to get all the liquid.
5) Bring the soup to a simmer over moderate heat and then add the chicken, lime juice and pepper.
6) Let simmer, stirring until the chicken is done. (About five minutes)
To garnish your bowls:
7) If using avocado to garnish your soup cut into 1/4 inch dice. Ladle soup into bowls and top with your avocado, cheese, tortilla strips and cilantro.
Serving Size: 8 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JBLATCHL.
2) Add the stock and tomatoes (remember if using canned use the juice) and salt.
3) Bring to a boil, then reduce heat and simmer for 45 minutes.
4) Strain the stock into a large pot and press the vegetables firmly to get all the liquid.
5) Bring the soup to a simmer over moderate heat and then add the chicken, lime juice and pepper.
6) Let simmer, stirring until the chicken is done. (About five minutes)
To garnish your bowls:
7) If using avocado to garnish your soup cut into 1/4 inch dice. Ladle soup into bowls and top with your avocado, cheese, tortilla strips and cilantro.
Serving Size: 8 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JBLATCHL.