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Chicken Tortilla Soup

http://www.eatingwell.com/recipes/chicken_tortilla_soup.html

From EatingWell:  The EatingWell Healthy in a Hurry Cookbook (2006)

Making soups may have once been an all-day affair, but here's a great example of how a few choice convenience products can renovate an old favorite for our modern, hectic lives. Some frozen vegetables, a few canned tomatoes and canned broth--and voila! a Tex-Mex favorite in minutes.

4 servings, about 1 1/3 cups each | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  1. Preheat oven to 350°F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
  2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion mix and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.

Nutrition

Per serving : 357 Calories; 12 g Fat; 4 g Sat; 4 g Mono; 86 mg Cholesterol; 24 g Carbohydrates; 37 g Protein; 4 g Fiber; 775 mg Sodium; 231 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 4 1/2 lean meat

Tips & Notes