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Chicken Tortilla Soup















Trans-fat Free


½ cup onions
finely chopped, 1 medium
1 each garlic cloves
finely chopped
2 tablespoons vegetable oil
4 cups chicken broth
¼ cup sweet red bell peppers
1 tablespoon red chili peppers
¾ teaspoon basil
½ teaspoon salt
¼ teaspoon black pepper
15 ounces tomato purée (passata)
½ cup vegetable oil
10 each corn tortillas (6-inch)
cut into 1/2 inch strips
2 cups chicken breasts
cooked, cut up or shredded
1 x avocados
1 x cheese
monterey jack or chihuahua


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

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Nutrition Facts

Serving Size 329g (11.6 oz)
Amount per Serving
Calories 37164% of calories 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?


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