Tortilla Soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.1
- Total Fat: 3.6 g
- Cholesterol: 39.2 mg
- Sodium: 1,249.0 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 8.3 g
- Protein: 22.5 g
View full nutritional breakdown of Tortilla Soup calories by ingredient
Introduction
A tasty, low-fat soup that's high in fiber and protein. Note: tortilla chips not included in nutrition information. A tasty, low-fat soup that's high in fiber and protein. Note: tortilla chips not included in nutrition information.Number of Servings: 4
Ingredients
-
1 whole chicken breast
1 qt. chicken broth
1 can fire roasted diced tomatoes
1 can black beans, drained
1 can diced green chilis
1/2 T. olive oil
1/2 onion, chopped
1 rib celery, chopped
1/2 c. corn
1/2 t. cumin
1/2 t. dried oregano
1 bay leaf
1/4 t. each sea salt and fresh ground pepper
1/4 c. fresh lime juice
1/4 c. chopped fresh cilantro
Directions
Place chicken breast in a skillet. Cover with water and a dash of salt. Bring to a boil. Cover and simmer until done, about 12 minutes. Cool a bit and then shred.
Heat olive oil over medium-high heat. Add onion, celery, cumin, oregano, salt, and pepper. Stir until vegetables are just soft. Add remaining ingredients, except lime juice and cilantro, and bring to a boil. Lower heat and simmer for 15 minutes. Stir in lime juice. Taste and adjust seasonings. Discard bay leaf.
To serve, crumble tortilla chips into bowls, add soup, and top with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user ADAMCIK.
Heat olive oil over medium-high heat. Add onion, celery, cumin, oregano, salt, and pepper. Stir until vegetables are just soft. Add remaining ingredients, except lime juice and cilantro, and bring to a boil. Lower heat and simmer for 15 minutes. Stir in lime juice. Taste and adjust seasonings. Discard bay leaf.
To serve, crumble tortilla chips into bowls, add soup, and top with cilantro.
Number of Servings: 4
Recipe submitted by SparkPeople user ADAMCIK.