Sheila's Chicken Tortilla Soup Home Made

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 212.1
  • Total Fat: 8.2 g
  • Cholesterol: 53.0 mg
  • Sodium: 702.7 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 18.0 g

View full nutritional breakdown of Sheila's Chicken Tortilla Soup Home Made calories by ingredient


Introduction

A recipe compiled from years of living on the border of Mexico. A recipe compiled from years of living on the border of Mexico.
Number of Servings: 8

Ingredients

    1 tsp Cumin seed
    1 tsp Oregano, ground
    0.50 fruit (2" dia) Limes
    1.50 cup, chopped Carrots, raw
    4 cloves Garlic
    1 cup, chopped Onions, raw
    1.50 cup, sliced Zucchini
    1 tsp Bacon grease
    16 oz Tyson Diced Chicken Breast
    2 cup Del Monte Petite Cut Diced Tomatoes
    1.50 cup Ro-Tel Diced Tomatoes & Green Chiles (10 oz)
    3 serving Better Than Boullion Organic Chicken
    1 cup Sargento Chef Blends - 4 State Cheddar
    6 cup Water bottle w/ filtered water
    15 grams Cilantro, raw
    14 tbsp Tortilla Strips salad topper

Tips

You may add or omit vegetables to taste. Some like it with pinto or black beans, corn, summer squash, etc.


Directions

Dice Onion and garlic, then Sauce in bacon grease. Add cubed chicken breast, cumin, oregano and continue to sautee until chicken is cooked. Add Water and Better than Boullion bring to boil, add can of Rotel and can of petite diced tomatoes. Peel, remove ends and slice 2 carrots and remove ends, cube 1 zucchini squash ( do not peel), and pulverize one half of a lime and add all to pot. Bring to boil then put lid on and reduce heat to simmer 25 minutes. Wash and Chop .5-1 cup of fresh cilantro and add to pot at 25 minutes. Cook 5-10 minutes more then serve in bowls garnished with cheddar cheese and tortilla strips. Enjoy

Serving Size: Makes 8 servings