Tortilla Soup

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Nutritional Info

Servings Per Recipe: 16
Amount Per Serving
Calories: 265.1

Total Fat: 5.7 g
Cholesterol: 46.0 mg
Sodium: 594.6 mg
Total Carbs: 30.9 g
Dietary Fiber: 5.5 g
Protein: 23.8 g

View full nutritional breakdown of Tortilla Soup calories by ingredient

Introduction

Start with Chicken stock
(I make from boiling the "carcass" of a Rotisserie Chicken. Strain stock, throw out bones)

In Stock Pot:
Add Chicken Stock
1 pound frozen corn
1 can Black Beans or cooked from dry
(strain and rinse all the gassy stuff off)
1 can Black Olives, drained, and chopped
1 can Rotel, pureed in blender if you don't like chunks
1 can tomato sauce, or crushed tomatoes
Chopped up cooked chicken (I use Rotisserie chicken)
Season with Pepper, Cumin, Onion Powder, Garlic or Garlic powder, Chicken Base or Bouillon. WHATEVER you like!

Simmer for several hours, or longer, in a stock pot or in a crock-pot.

After done, smash tortilla chips up and place in bowl, ladle soup on top, top with shredded cheese of choice. I used "Colby-Jack"

Oh, so good!

Start with Chicken stock
(I make from boiling the "carcass" of a Rotisserie Chicken. Strain stock, throw out bones)

In Stock Pot:
Add Chicken Stock
1 pound frozen corn
1 can Black Beans or cooked from dry
(strain and rinse all the gassy stuff off)
1 can Black Olives, drained, and chopped
1 can Rotel, pureed in blender if you don't like chunks
1 can tomato sauce, or crushed tomatoes
Chopped up cooked chicken (I use Rotisserie chicken)
Season with Pepper, Cumin, Onion Powder, Garlic or Garlic powder, Chicken Base or Bouillon. WHATEVER you like!

Simmer for several hours, or longer, in a stock pot or in a crock-pot.

After done, smash tortilla chips up and place in bowl, ladle soup on top, top with shredded cheese of choice. I used "Colby-Jack"

Oh, so good!

Number of Servings: 16

Ingredients

"Tortilla soup", or Taco soup

Start with Chicken stock, which I make from boiling the "carcass" of a Rotisserie Chicken

Strain stock, add:

1 pound frozen corn

1 can Black Beans or cooked from dry

(strain and rinse all the gassy stuff off)

1 can Black Olives, drained, and chopped

1 can Rotel, pureed in blender if you don't like chunks

1 can tomato sauce, or crushed tomatoes

Chopped up cooked chicken (I use Rotisserie chicken)

Season with Pepper, Cumin, Onion Powder, Garlic or Garlic powder, Chicken Base or Bouillon. WHATEVER you like!

Directions

Simmer for several hours, or longer, in a stock pot or in a crock-pot.

After done, smash tortilla chips up and place in bowl, ladle soup on top, top with shredded cheese of choice. I used "Colby-Jack"

Oh, so good!

Makes 20 servings

Number of Servings: 16

Recipe submitted by SparkPeople user CANICE.