Chicken Tortilla Soup II 
Submitted by adam
A flavorful tomato based soup with tortilla strips and shredded chicken.
Cal: 553 Fat: 35g Carbs: 26g Protein: 33g Fiber: 4g
More Nutrition...
More Nutrition...
The soup while simmering in the pot...
Original recipe serves 4
Directions
Prep: 15 min | Cook: 30 min | Ready in: 45 min
- Heat canola oil in a large skillet over medium heat and fry tortilla strips until crispy. Set aside.
- Heat olive oil in a large pot over medium heat. Add the cayenne pepper flakes, chili powder, oregano, onion and garlic.
- Cook, stirring constantly, until garlic and onion are softened.
- Add lime juice, salt and water. Bring to a simmer over medium high heat.
- Add whole chicken breasts and cook for an additional 12 minutes.
- With a slotted spoon or tongs, remove the chicken, place on a cutting board, and let cool slightly.
- Remove onion mixture from heat, and puree in a blender (carefully.. it's hot!) until smooth. Return the pureed mixture to the pot.
- Add tomato sauce, cooking for 5 minutes over medium heat.
- Meanwhile, slice chicken into thin, bite sized pieces.
- Add chicken back to pot. Cook for an additional 10 minutes or until completely heated and chicken is cooked through.
- Ladle soup into serving bowls, and top with tortilla strips and cheese.
Nutrition Facts*
Based on a 2000 calorie diet per serving per serving
DV %
27.6
--
8.8
16.3
54.6
29.1
65.8
47
Calories: 552.6
Total Sugars: 8.5g
Carb.: 26.4g
Fiber: 4.1g
Total Fats: 35.5g
Cholesterol: 87.2mg
Protein: 32.9g
Sodium: 1127mg
*Data provided by USDA
Anonymous User on 2009-08-02
Add a can of sweet corn kernels and your favorite hot sauce while simmering. I added some smoky ancho chile sauce.. good stuff.
Anonymous User on 2007-11-05
I tried this with toasted corn tortilla strips (instead of frying them), and it came out great!
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