Chicken Tortilla Soup
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 298.4
- Total Fat: 5.5 g
- Cholesterol: 42.1 mg
- Sodium: 1,539.3 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 10.1 g
- Protein: 27.8 g
View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
Number of Servings: 10
Ingredients
-
2 Tbsp olive oil
2 medium-large onions, cut into medium dice
4 large garlic cloves, minced
4 tsp chili powder
2 tsp dried oregano
2 28 oz. cans crushed tomatoes (I use fire-roasted)
1 qt. chicken broth
1 16 oz package frozen corn
2 4 oz cans green chiles, chopped
2 15.5 oz cans black beans
4 cups shredded, cooked chicken
1/2 cup chopped fresh cilantro
Directions
Heat oil in large soup kettle over medium-high heat. Add onions, saute until tender, about 4 minutes. Add garlic cloves, chili powder and oregano, saute 1 minute longer.
Add tomatoes, broth, corn, chiles, beans and chicken, bring to a simmer. Reduce heat and simmer, partially covered, about 20 minutes.
Stir in cilantro, let stand a couple minutes. After cooling, the soup can be refrigerated for up to 3 days.
Can serve with tortilla chips (not included in calorie calculation).
Makes 4 quarts & serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user TENNIS4EVER.
Add tomatoes, broth, corn, chiles, beans and chicken, bring to a simmer. Reduce heat and simmer, partially covered, about 20 minutes.
Stir in cilantro, let stand a couple minutes. After cooling, the soup can be refrigerated for up to 3 days.
Can serve with tortilla chips (not included in calorie calculation).
Makes 4 quarts & serves 10.
Number of Servings: 10
Recipe submitted by SparkPeople user TENNIS4EVER.