Tortilla Soup II

Tortilla Soup II

192

"You may thicken soup by adding the desired amount of tomato paste to the soup or extend the recipe by adding one 10-ounce can of tomato soup. Garnish with shredded Monterey Jack cheese and the tortilla strips."

Ingredients

1 h 10 m {{adjustedServings}} servings 285 cals
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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 21.5 g
  • 43%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 585 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
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Reviews

192
  1. 239 Ratings

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This soup was so good, and very easy to make. I used a rotisserie chicken (the whole thing, which was a bit much, next time I will add another can of tomatoes to thin soup a little) I also did...

I did not start out to make this particular recipe, but found I didn't have the ingredients needed for my other one. This was really, really good. Tortilla soup is one of those things that is ...

Followed the recipe as it is, and it turned out great! Not for the faint of heart, as it is very spicy...luckily we like a little extra kick. Next time I might try adding some corn or avocado.