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Tex-Mex Tortilla Soup

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Submitted by suzze

YIELD

6 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

2 2
EACH EACH CHICKEN BREASTS
skinned, boned
2 473
CUPS ML WATER
14 ½ 419.1
OUNCES ML/G BEEF STOCK
14 ½ 419.1
OUNCES ML/G CHICKEN BROTH
14 ½ 419.1
OUNCES ML/G TOMATOES
cut up
½ 118
CUP ML ONIONS
chopped
¼ 59
8 ¾ 252.9
OUNCES ML/G CORN
drained
1 5
TEASPOON ML CHILI POWDER
½ 2.5
TEASPOON ML CUMIN
ground
0.6
TEASPOON ML BLACK PEPPER
ground
1 1
X X FLOUR TORTILLAS
crushed *
4 115.6
OUNCES ML/G MONTEREY JACK CHEESE
shredded (about 1 cup)
1 1
EACH EACH AVOCADOS
seeded and -cut up
1 1
X X CILANTRO
snipped *
1 1
EACH EACH LIMES
cut into wedges

Directions

Cut chicken into 1 inch cubes; set aside.

In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper.

Bring to boiling.

Add Chicken; reduce heat.

Cover and simmer for 10 minutes.

Add corn, chili powder, cumin and pepper.

Simmer, covered, for 10 minutes more.

To serve, place crushed tortilla chips into each bowl.

Ladle soup over chips.

Sprinkle with cheese, avocado and cilantro.

Serve with lime wedges.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 408g (14.4 oz)
Amount per Serving
Calories 215 43% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 335mg 14%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 18%
Sugars g
Protein 34g
Vitamin A 15% Vitamin C 36%
Calcium 10% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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