Chicken Tortilla Soup

Chicken Tortilla Soup Chicken Tortilla Soup
  • 10 min prep
  • 50 minutes
  • 390 calories
  • $2.75
  • spicy

Ingredients


Makes: 6 servings
  • 6 Tbsp (90 ml) cooking oil
  • 8 - 6 inch (15 cm) tortillas, halved and cut crosswise into 1/4" strips
  • 1 small onion, diced
  • 4 garlic cloves, crushed
  • 1 tsp (5 ml) Chili Seasoning
  • 2 tsp (10 ml) Fajita Seasoning
  • 2 tsp (10 ml) Taco Seasoning
  • 1/4 tsp (1, 25 ml) crushed chilies
  • 6 C (1 1/2 L) Chicken Broth, prepared
  • 3 C (750 ml) crushed tomatoes with juice
  • 2 bay leaves
  • Sea Salt (Grinder), to taste
  • 1/4 C (60 ml) chopped fresh cilantro leaves
  • 2 C (500 ml) cooked chicken meat, diced or shredded
  • 4 oz (114 g) low-fat cheddar cheese, grated
  • 1/3 C (80 ml) light sour cream, for garnish
  • 1 lime, cut into wedges, for garnish

Preparation


 
  • Heat oil in a Multipurpose Pot - 12 C over moderately high heat. Add half of the tortilla strips and cook, stirring, approximately 1 minute, or until golden. Repeat with second batch of tortilla strips. Drain on paper towels, salt lightly and set aside.
  • Reduce heat to medium. Add onion, garlic and Seasonings. Cook, stirring, for 5 minutes.
  • Add Chicken Bouillon, tomatoes, bay leaves, Salt, cilantro and 1/3 cooked tortilla strips. Bring to a simmer and cook, uncovered, for 30 minutes. Remove bay leaves.
  • Purée soup in batches in a blender, returning to the pot. Add chicken or turkey and bring soup back to a simmer.
  • Ladle into bowls, top with remaining cooked tortilla strips, cheddar, a dollop of sour cream and a sprig of cilantro. Serve with lime wedges on the side.
Nutritional Serving Size Per Serving
Calories 390
Fat 20 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 50 mg
Sodium 720 mg
Carbohydrates 27 g
Fibre 5 g
Sugar 6 g
Protein 24 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Sea Salt (Grinder)
$15.00
Chili Seasoning
Fajita Seasoning
$7.50
Taco Seasoning
$7.50
Chicken Broth Mix
$11.50