Chicken Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 153.1
  • Total Fat: 6.2 g
  • Cholesterol: 26.6 mg
  • Sodium: 1,230.3 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 1.6 g
  • Protein: 11.7 g

View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
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I figure its 3 Weight Watcher Points I figure its 3 Weight Watcher Points
Number of Servings: 6


    Crisp Tortilla Shreds
    1 Cup chopped onion (1 large)
    1 tsp. cumin seeds
    1 T. cooking oil
    4-1/2 Cups reduced sodium chicken broth
    1 14-1/2 ounce can Mexican style stewed tomatoes, undrained
    3 T. snipped fresh cilantro
    2 T. time juice
    1-2/3 Cups shredded cooked chicken breast
    For Tortilla Crisps:
    4 six inch corn tortillas
    1 T canola oil
    1/2 tsp salt
    1/8 tsp pepper


Prepare Crisp Tortilla Shreds; set aside.
In a large saucepan, cook onion and cumin seeds in hot oil about 5 minutes or until onion is tender. Carefully add broth, undrained tomatoes, cilantro, and lime juice. Bring to boiling; reduce heat. Simmer, covered, for 8 minutes, stirring occasionally. Ladle soup into bowls. Top each serving with tortilla shreds. Makes 6 main-dish servings.
Crisp Tortilla Shreds: Preheat oven to 350 degrees F. brush 4 six inch corn tortillas with 1 T cooking oil. Combine 1/2 tsp salt and 1/8 tsp pepper; sprinkle on tortillas. Cut tortillas into thin strips. Arrange in a single layer on a baking sheet. Bake about 8 minutes or until crisp.

Number of Servings: 6

Recipe submitted by SparkPeople user MOLLIEBEAN.

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