BAKED TORTILLA STRIPS FOR SOUP RECIPES

BAKED CORN TORTILLA STRIPS FOR MEXICAN SOUPS RECIPE ...

Baked Corn Tortilla Strips for Mexican Soups Recipe ... image

Baked corn tortilla strips are a staple in Mexican soups - use in your favorite tortilla soup or to garnish other Mexican soups.

Provided by gem

Categories Bread Quick Bread Recipes Tortilla Recipes

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 2

Ingredients

8 (6 inch) corn tortillas
2 tablespoons avocado oil, or more as needed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Cut tortillas first in half, then crosswise into 1/8-inch strips. Place in a bowl and toss with oil until fully coated. Arrange tortilla strips in a single layer on a baking sheet.
Bake in the preheated oven until strips are crisp and lightly browned, about 15 minutes. Remove from the oven and cool.

Nutrition Facts : Calories 175.2 calories, CarbohydrateContent 23.2 g, FatContent 8.5 g, FiberContent 3.3 g, ProteinContent 3 g, SaturatedFatContent 1 g, SodiumContent 23.4 mg, SugarContent 0.5 g

SLOW-COOKER SOUTHWEST CHICKEN SOUP WITH BAKED TORTILLA STRIPS

Slow-Cooker Southwest Chicken Soup with Baked Tortilla Strips image

Assemble the ingredients in the slow cooker, and it does the work for you!

Provided by Betty Crocker Kitchens

Total Time 7 hours 45 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 lb boneless skinless chicken thighs, cut into 1-inch pieces
2 medium sweet potatoes, peeled, cut into 1-inch pieces (2 cups)
1 large onion, chopped (1 cup)
2 cans (14.5 oz each) diced tomatoes with green chilies, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
1 cup frozen corn
1/2 cup chopped green bell pepper
2 tablespoons chopped fresh cilantro
8 yellow or blue corn tortillas (5 or 6 inch)

Steps:

Spray 3 1/2- to 4-quart slow cooker with cooking spray. Mix chicken, sweet potatoes, onion, tomatoes, broth, oregano and cumin in cooker. Cover; cook on Low heat setting 7 to 8 hours.
Stir in corn and bell pepper. Increase heat setting to High; cover and cook about 30 minutes or until chicken is no longer pink in center and vegetables are tender.
Meanwhile, heat oven to 450°F. Spray 2 cookie sheets with cooking spray. Cut each tortilla into strips; place in single layer on cookie sheets. Bake about 6 minutes or until crisp but not brown; cool.
Spoon soup into individual bowls. Top with tortilla strips. Sprinkle with cilantro.

Nutrition Facts : Calories 310 , CarbohydrateContent 37 g, CholesterolContent 45 mg, FatContent 0 , FiberContent 6 g, ProteinContent 23 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 750 mg, SugarContent 11 g, TransFatContent 0 g

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