Tortilla Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 244.1
- Total Fat: 10.0 g
- Cholesterol: 47.5 mg
- Sodium: 803.0 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 3.3 g
- Protein: 12.5 g
View full nutritional breakdown of Tortilla Soup calories by ingredient
Introduction
Love Tortilla soup but hate all of the calories. I came up with this recipe while experimenting and the whole family loves it. Love Tortilla soup but hate all of the calories. I came up with this recipe while experimenting and the whole family loves it.Number of Servings: 8
Ingredients
-
2 - medium tomatoes, quartered
2 - cans (14.5 oz) whole tomatoes, undrained
1 - large onion, quartered
2 - cloves of garlic
4 - cans (10.5 oz.) condensed chicken broth
1 - tsp Chili powder
1/2 - tsp pepper
1 - tsp salt
1/2 - tsp coriander
1/2 - tsp cumin
2 - TBS minced fresh cilantro
1 - small container of Half and Half
Sour Cream
Shredded Cheese of your choice (I use mexican 4 cheese)
Optional
6 - Corn Tortillas
1/4 - cup Canola Oil
Directions
Cook chicken and chop or shred.
Place the tomatoes, onion and garlic in a food processor and process till smooth. Transfer to a large pan or dutch oven and add chicken broth and seasonings. Bring to a boil then reduce heat to simmer. Add the corn and chicken and continue to simmer for 15 minutes. Add Half and Half just before serving. Put in bowls and sprinkle with cheese and top with sour cream.
Optional:
Cut tortillas into 1/4 inch strips and fry till brown and crisp in Canola Oil. Let drain on paper towel then use as garnish on top of soup.
Serving Size: 12 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAMMOND.
Place the tomatoes, onion and garlic in a food processor and process till smooth. Transfer to a large pan or dutch oven and add chicken broth and seasonings. Bring to a boil then reduce heat to simmer. Add the corn and chicken and continue to simmer for 15 minutes. Add Half and Half just before serving. Put in bowls and sprinkle with cheese and top with sour cream.
Optional:
Cut tortillas into 1/4 inch strips and fry till brown and crisp in Canola Oil. Let drain on paper towel then use as garnish on top of soup.
Serving Size: 12 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MAMMOND.