Chicken, Corn Tortilla, and Vegetable Soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 335.8
- Total Fat: 9.1 g
- Cholesterol: 67.8 mg
- Sodium: 947.2 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 6.5 g
- Protein: 30.5 g
View full nutritional breakdown of Chicken, Corn Tortilla, and Vegetable Soup calories by ingredient
Introduction
This is the best Chicken Tortilla Recipe I have ever found. Every time I make this, people ask for the recipe! This is the best Chicken Tortilla Recipe I have ever found. Every time I make this, people ask for the recipe!Number of Servings: 6
Ingredients
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2 tbsp Olive Oil
4 serving Corn Tortilla - 6" Great Value - 2 Tortillas
6 clove Garlic
1 medium (2-1/2" dia) Onions, raw
3 stalk, large (11"-12" long) Celery, raw
4 medium Carrots, raw
2 medium Summer Squash
2 large Zucchini, baby
1 serving Fire Roasted Tomatoes, Crushed (Muir Glen Organic) (28 oz) (by TRILLIANTOO)
2 tbsp Cumin seed
1 tbsp Chili powder
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
6 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
1 tsp Salt
.5 tsp Pepper, red or cayenne
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2 thigh, bone and skin removed Chicken Thigh
Tips
I have done this recipe in the crock pot as well and it is delicious.
Directions
1. Heat oil over medium heat.
2. Add the tortillas, onion, garlic, celery, and cook for 2-3 minutes.
3. Add the spices and cook for about 1 minute.
4. Add the tomatoes and bring to a boil.
5. Add the chicken stock and return to a boil.
6. Add the zucchini and reduce the heat to simmer.
7. Remove the bay leave and add the chicken.
2. Add the tortillas, onion, garlic, celery, and cook for 2-3 minutes.
3. Add the spices and cook for about 1 minute.
4. Add the tomatoes and bring to a boil.
5. Add the chicken stock and return to a boil.
6. Add the zucchini and reduce the heat to simmer.
7. Remove the bay leave and add the chicken.