Homemade Tortilla Soup
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 2,429.7
- Total Fat: 72.4 g
- Cholesterol: 231.0 mg
- Sodium: 9,273.0 mg
- Total Carbs: 315.3 g
- Dietary Fiber: 60.8 g
- Protein: 145.0 g
View full nutritional breakdown of Homemade Tortilla Soup calories by ingredient
Introduction
Homemade Tortilla Strips are optional or you could just use crushed tortilla chips. The brown rice was not a part of the original recipe but I wanted to make the soup a little more filling. I used rotisserie chicken to save time and added 2 cups of water at the end because there was less liquid than I would have liked. Homemade Tortilla Strips are optional or you could just use crushed tortilla chips. The brown rice was not a part of the original recipe but I wanted to make the soup a little more filling. I used rotisserie chicken to save time and added 2 cups of water at the end because there was less liquid than I would have liked.Number of Servings: 1
Ingredients
-
2 1tsp Olive Oil
1 serving Onion - Yellow (1 Cup) (by MATT_MILL)
1 pepper Jalapeno Peppers
4 clove Garlic
4 cup Swanson Natural Goodness Chicken Broth
2 cup Beans, black
12 oz Sams Club Seasoned Rotisserie Chicken
1.5 cup kernels Yellow Sweet Corn, Frozen
2 cup Del Monte Diced Tomatoes, No Salt Added
1 fl oz Lime Juice
1 tbsp Chili powder
2 tsp Cumin seed
2 tsp Salt
1 tsp Pepper, black
1 tsp Paprika
0.25 tsp Pepper, red or cayenne
2 tbsp Cilantro, dried
2.5 cup Brown Rice, medium grain (Optional)
1 serving Avocado Fresh 2-3 thin slices (optional)
0.10 cup Cheese - Mexican Blend - 2% - 4 Cheese - Shredded - Kroger (Optional)
1 tbsp Great Value Low Fat Sour Cream (Optional)
Directions
Homemade Tortilla Strips:
10 small corn tortillas, cut into 1/4-in wide strips
2 tbsp. olive oil
1 tsp. kosher salt to taste
Preheat over to 375 degrees, line a baking sheet with foil. Loosely scatter tortilla strips and drizzle with oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 min, until crisp and golden brown. Set aside.
While the tortilla strips are in the oven I made the rice in the rice cooker (again, this is optional).
Soup:
- Add 2 tsp olive oil and heat over medium heat in a stockpot or Dutch oven.
- Add the onion, jalapeno, and sauté for about 5 min, or until vegetables begin to soften. Stir occasionally.
- Add the garlic and sauté for 1 to 2 minutes. Stir occasionally.
- Add the chicken broth, tomatoes w/ juice, black beans (drained and rinsed), chicken, corn, lime juice, chili powder, cumin, 2 tsp salt, pepper, paprika, cayenne pepper and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. This is where you can add that additional 2 cups of water if necessary.
- Add cilantro and boil 1 minute.
- Add 2 1/2 cups of brown rice (optional).
- Adjust seasonings as necessary.
- Ladle soup into bowls, top with tortilla strips. Avocado, cheese, and sour cream are all optional garnishments but I've found that they really make the recipe.
*** Soup will keep airtight in the fridge for 5 to 7 days or in the freezer up to 6 months. Extra tortilla strips will keep in an airtight container at room temperature for up to 5 days.
*** This makes enough soup for my family of five and I've got two containers in the freezer for those cold nights in the future.
Serving Size: Makes about 10 - 12 cups
Number of Servings: 1
Recipe submitted by SparkPeople user FITGYRLSWAG.
10 small corn tortillas, cut into 1/4-in wide strips
2 tbsp. olive oil
1 tsp. kosher salt to taste
Preheat over to 375 degrees, line a baking sheet with foil. Loosely scatter tortilla strips and drizzle with oil, evenly sprinkle with kosher salt, toss with hands to coat evenly, and bake for about 15 to 18 min, until crisp and golden brown. Set aside.
While the tortilla strips are in the oven I made the rice in the rice cooker (again, this is optional).
Soup:
- Add 2 tsp olive oil and heat over medium heat in a stockpot or Dutch oven.
- Add the onion, jalapeno, and sauté for about 5 min, or until vegetables begin to soften. Stir occasionally.
- Add the garlic and sauté for 1 to 2 minutes. Stir occasionally.
- Add the chicken broth, tomatoes w/ juice, black beans (drained and rinsed), chicken, corn, lime juice, chili powder, cumin, 2 tsp salt, pepper, paprika, cayenne pepper and bring to a boil. Allow mixture to boil gently for about 5 to 7 minutes. This is where you can add that additional 2 cups of water if necessary.
- Add cilantro and boil 1 minute.
- Add 2 1/2 cups of brown rice (optional).
- Adjust seasonings as necessary.
- Ladle soup into bowls, top with tortilla strips. Avocado, cheese, and sour cream are all optional garnishments but I've found that they really make the recipe.
*** Soup will keep airtight in the fridge for 5 to 7 days or in the freezer up to 6 months. Extra tortilla strips will keep in an airtight container at room temperature for up to 5 days.
*** This makes enough soup for my family of five and I've got two containers in the freezer for those cold nights in the future.
Serving Size: Makes about 10 - 12 cups
Number of Servings: 1
Recipe submitted by SparkPeople user FITGYRLSWAG.