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Tortilla Soup II Recipe

Recipe by: 106a802496d678ba

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook55 m
  • Ready In1 h 10 m
  • 1Combine 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.
  • 2Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  • 3Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  • 4Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
Ingredients
  • 7 servings
  • 285 cals
  • 4 boneless chicken breast halves, cooked and shredded
  • 2 (14.5 ounce) cans chicken broth
  • 1 (4 ounce) can diced green chiles
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground cumin
  • 4 (10 inch) flour tortillas
  • 1 tablespoon olive oil
Nutrition

Amount per serving ( 5 total)

  • Calories:
    285
    14%
  • Fat:
    6.7
    10%
  • Carbs:
    27.2
    9%
  • Protein:
    21.5
    43%
  • Cholesterol:
    47
    16%

Based on a 2,000 calorie diet

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