Search
by Ingredient

Chicken Tortilla Soup

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Gena

YIELD

6 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

½ 118
CUP ML ONIONS
finely chopped, 1 medium
1 1
EACH EACH GARLIC CLOVES
finely chopped
2 3E+1
TABLESPOONS ML VEGETABLE OIL
4 946
CUPS ML CHICKEN BROTH
¼ 59
CUP ML SWEET RED BELL PEPPERS
chopped
1 15
TABLESPOON ML RED CHILI PEPPERS
ground
¾ 3.8
TEASPOON ML BASIL
dried *
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
15 433.5
½ 118
CUP ML VEGETABLE OIL
10 1E+1
EACH EACH CORN TORTILLAS (6-INCH)
cut into 1/2 inch strips *
2 473
CUPS ML CHICKEN BREASTS
cooked, cut up or shredded
Garnishes
1 1
X X AVOCADOS
slices *
1 1
X X CHEESE
monterey jack or chihuahua *

Directions

Cook and stir onions and garlic in 2 tablespoon oil in 4-quart Dutch oven until onion is tender.

Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree.

Heat to boiling; reduce heat.

Simmer uncovered for 30 minutes.

Heat ½ cup oil in 10-inch skillet until hot.

Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain.

Divide tortilla strips and chicken among 6 bowls; pour broth over chicken.

Top with cheese and avocado slices.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 371 64% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 483mg 20%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 40g
Vitamin A 12% Vitamin C 32%
Calcium 3% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

    Email this recipe