Bridget May's Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 23
- Amount Per Serving
- Calories: 253.5
- Total Fat: 19.6 g
- Cholesterol: 52.1 mg
- Sodium: 555.5 mg
- Total Carbs: 9.4 g
- Dietary Fiber: 2.2 g
- Protein: 10.7 g
View full nutritional breakdown of Bridget May's Chicken Tortilla Soup calories by ingredient
Introduction
We went to the local Mexican restaurant to satisfy my husband's chicken tortilla soup craving, but it didn't hit the spot. He asked me to make some for him, which I did (this recipe). With each bite, he moaned, "Mmmmm, Mmmmmm." He says it's excellent. I garnish it with a slice of lime (which is a necessity), avocado slices, grated cheddar cheese, sour cream, and tortilla chips. We went to the local Mexican restaurant to satisfy my husband's chicken tortilla soup craving, but it didn't hit the spot. He asked me to make some for him, which I did (this recipe). With each bite, he moaned, "Mmmmm, Mmmmmm." He says it's excellent. I garnish it with a slice of lime (which is a necessity), avocado slices, grated cheddar cheese, sour cream, and tortilla chips.Number of Servings: 23
Ingredients
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20.0 oz Cheddar Cheese
1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
20.0 tbsp Sour Cream
1.0 tsp Chili powder
0.5 tsp Coriander seed
2.0 tsp Cumin seed
0.5 tsp Pepper, red or cayenne
3.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Breast (cooked), no skin, roasted
7.0 cup (8 fl oz) Chicken Broth
2.0 fruit without skin and seeds Avocados, California (Haas)
1.0 cup kernels Yellow Sweet Corn, Frozen
6.0 clove Garlic
0.5 medium (2-1/2" dia) Onions, raw
1.0 cup Tomato Sauce
1.0 pepper Jalapeno Peppers
4.0 fl oz White Wine
0.5 cup Beans, black
1.0 serving El Pollo Loco, Spciy Chipotle
4.0 tbsp Extra Virgin Olive Oil
0.25 serving 1 Med. Green Bell Pepper
1.5 cup Great Value Diced Tomatoes (in Tomato juice)
0.25 serving Red Bell Pepper (one medium pepper)
0.5 cup Masesca Masa Corn Flour
Directions
1. Saute vegetables in olive oil.
2. Add all remaining ingredients except corn flour.
3. Bring to a boil, then lower heat and simmer 20 minutes.
4. Remove chicken, shred it, then add it back in.
5. Add in corn flour to thicken, and serve.
Serving Size: 1 cup
Number of Servings: 23.0
Recipe submitted by SparkPeople user BRIDGETMAYS.
Number of Servings: 23.0
Recipe submitted by SparkPeople user BRIDGETMAYS.
Member Ratings For This Recipe
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CECTARR
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RO2BENT
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NELLJONES
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BRIDGETMAYS