Tortilla Lime & Chicken Soup
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 203.6
- Total Fat: 3.7 g
- Cholesterol: 33.5 mg
- Sodium: 279.6 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 4.0 g
- Protein: 17.6 g
View full nutritional breakdown of Tortilla Lime & Chicken Soup calories by ingredient
Introduction
I like to make a big crockpot full of this soup, but it can also be made in a large pot on the stove. It freezes amazingly well and keeps in the refrigerator for about a week.There are 2 parts to this recipe. The first part is preparing the soup, and the second is 'assembling' it. This is a great casual dinner party food and guests get a kick out of making this soup their own. I like to make a big crockpot full of this soup, but it can also be made in a large pot on the stove. It freezes amazingly well and keeps in the refrigerator for about a week.
There are 2 parts to this recipe. The first part is preparing the soup, and the second is 'assembling' it. This is a great casual dinner party food and guests get a kick out of making this soup their own.
Number of Servings: 16
Ingredients
-
6 chicken breasts (approx. 900g, cooked and cut into cubes)
2 Tbsp olive oil
2 onions, chopped
4 garlic cloves, minced
6 jalapeno peppers (seeded and chopped)
4 tsp ground cumin
1/2 tsp cayenne
2 tsp chili powder
8 cups low sodium chicken broth
1 28 oz. can of crushed or stewed tomatoes
4 cups fresh or frozen corn kernels
1 cup low fat yogurt
8 6-inch corn tortillas, cut into 1/2 inch strips (1 per serving)
8 fresh limes (1/2 lime per serving)
Large bunch of fresh cilantro leaves (chopped as needed)
OPTIONAL:
Add chopped avocado or a dollop of guacamole (not added to calories)
Directions
MAKES 16 1-CUP SERVINGS
1. Precook (bake, BBQ) chicken breasts; let cool; then cut into small cubes. Set aside.
2. Heat the oil in a larg e pot over medium-high heat.
3. Add the onion and garlic; cook, stirring frequently, until golden, about 6 minutes.
4. Chop the jalapenos into small pieces. Add to onions.
5. Grind the cumin seed with a mortar and pestle (or use pre-ground).
6. Add the cumin, cayenne and chili powders.
7. Cook, stirring constantly until fragrant, about 30 seconds.
8. Add the broth, tomatoes, and corn to the pot or crockpot. 9. If using a crockpot, cook for 4 to 6 hours on high. If using a stove top pot, bring to a boil then reduce heat and simmer for 30 minutes.
10. Meanwhile, toast the tortilla strips in a toaster oven on a medium setting. Turn and repeat toasting to other side.
11. Remove the soup from the heat; and add serving (1 cup) to bowl.
12. Add a dollop of yogurt.
13. Add optional avocado chunks or guacamole.
14. Add toasted tortilla strips.
15. Sprinkle with cilantro.
16. Squeeze juice from 1/2 lime over soup.
17. Stir as desired.
Number of Servings: 16
Recipe submitted by SparkPeople user MAGICKDRAGON.
1. Precook (bake, BBQ) chicken breasts; let cool; then cut into small cubes. Set aside.
2. Heat the oil in a larg e pot over medium-high heat.
3. Add the onion and garlic; cook, stirring frequently, until golden, about 6 minutes.
4. Chop the jalapenos into small pieces. Add to onions.
5. Grind the cumin seed with a mortar and pestle (or use pre-ground).
6. Add the cumin, cayenne and chili powders.
7. Cook, stirring constantly until fragrant, about 30 seconds.
8. Add the broth, tomatoes, and corn to the pot or crockpot. 9. If using a crockpot, cook for 4 to 6 hours on high. If using a stove top pot, bring to a boil then reduce heat and simmer for 30 minutes.
10. Meanwhile, toast the tortilla strips in a toaster oven on a medium setting. Turn and repeat toasting to other side.
11. Remove the soup from the heat; and add serving (1 cup) to bowl.
12. Add a dollop of yogurt.
13. Add optional avocado chunks or guacamole.
14. Add toasted tortilla strips.
15. Sprinkle with cilantro.
16. Squeeze juice from 1/2 lime over soup.
17. Stir as desired.
Number of Servings: 16
Recipe submitted by SparkPeople user MAGICKDRAGON.