Tortilla Soup I

4.7
(91)

This is a favorite among us Texans, and there are so many diverse ways to prepare it. I have experimented with more entailed recipes, and came up with this one which is just as delicious as the labor intensive ones. Pass around chopped cilantro, cubed avocados, and crumbled Jack cheese for garnish.

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Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 9 cups chicken broth

  • 6 cloves roasted garlic

  • ½ cup chopped tomatoes

  • ½ yellow onion, chopped

  • 2 fresh jalapeno peppers, sliced into rings

  • 1 teaspoon dried oregano

  • ½ yellow onion, sliced

  • 2 cups shredded, cooked chicken meat

  • 1 lime, juiced

  • 6 (6 inch) corn tortillas, cut into strips and toasted for garnish

Directions

  1. In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.

  2. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.

  3. Place toasted tortilla strips in each bowl and pour soup over strips.

Nutrition Facts (per serving)

148 Calories
3g Fat
17g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 148
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 35mg 12%
Sodium 38mg 2%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 15g 30%
Vitamin C 10mg 11%
Calcium 46mg 4%
Iron 1mg 7%
Potassium 258mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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