CHICKEN TORTILLA SOUP NUTRITION RECIPES

Name: Best Chicken Tortilla Soup
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 3-1/2 cups.
Cuisine: North America, Mexican
Ingredients: 2 medium tomatoes; 1 small onion, cut into wedges; 1 garlic clove, peeled; 4 teaspoons canola oil, divided; 1 boneless skinless chicken breast half (6 ounces); 1/4 teaspoon lemon-pepper seasoning; 1/8 teaspoon salt; 2 corn tortillas (6 inches); 1/2 cup diced zucchini; 2 tablespoons chopped carrot; 1 tablespoon minced fresh cilantro; 3/4 teaspoon ground cumin; 1/2 teaspoon chili powder; 1 cup reduced-sodium chicken broth; 1/2 cup Spicy Hot V8 juice; 1/3 cup frozen corn; 2 tablespoons tomato puree; 1-1/2 teaspoons chopped seeded jalapeno pepper; 1 bay leaf; 1/4 cup cubed or sliced avocado; 1/4 cup shredded Mexican cheese blend

BEST CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT

Best Chicken Tortilla Soup Recipe: How to Make It image

Chock-full of veggies and autumn color, this soup is ideal for using up fresh garden bounty. Add richness by first grilling the chicken and vegetables. —Kathy Averbeck, Dousman, Wisconsin

Provided by Taste of Home

Categories Lunch

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 3-1/2 cups.

Number Of Ingredients 21

Ingredients

2 medium tomatoes
1 small onion, cut into wedges
1 garlic clove, peeled
4 teaspoons canola oil, divided
1 boneless skinless chicken breast half (6 ounces)
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon salt
2 corn tortillas (6 inches)
1/2 cup diced zucchini
2 tablespoons chopped carrot
1 tablespoon minced fresh cilantro
3/4 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup reduced-sodium chicken broth
1/2 cup Spicy Hot V8 juice
1/3 cup frozen corn
2 tablespoons tomato puree
1-1/2 teaspoons chopped seeded jalapeno pepper
1 bay leaf
1/4 cup cubed or sliced avocado
1/4 cup shredded Mexican cheese blend

Steps:

Brush the tomatoes, onion and garlic with 1 teaspoon oil. Broil 4 in. from the heat for 6-8 minutes or until tender, turning once. Peel and discard charred skins from tomatoes; place tomatoes in a blender. Add onion and garlic; cover and process for 1-2 minutes or until smooth., Sprinkle chicken with lemon pepper and salt; broil for 5-6 minutes on each side or until a thermometer reads 170°. Cut one tortilla into 1/4-in. strips; coarsely chop remaining tortilla. , In a large saucepan, heat remaining oil. Fry tortilla strips until crisp and browned; remove with a slotted spoon., In the same pan, cook the zucchini, carrot, cilantro, cumin, chili powder and chopped tortilla over medium heat for 4 minutes. Stir in the tomato mixture, broth, V8 juice, corn, tomato puree, jalapeno and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Cut chicken into strips and add to soup; heat through. Discard bay leaf. Garnish with the avocado, cheese and tortilla strips.

Nutrition Facts : Calories 284 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 617mg sodium, CarbohydrateContent 24g carbohydrate (7g sugars, FiberContent 5g fiber), ProteinContent 18g protein.

CHICKEN TORTILLA SOUP | RECIPES | WW USA - WEIGHT WATCHERS

Chicken Tortilla Soup | Recipes | WW USA - Weight Watchers image

This soup couldn’t be easier to prepare. Once the veggies are chopped and sautéed, the rest of cooking is practically hands-off. The chicken simmers in a flavorful broth made with fire roasted tomatoes and lime juice which will give you a few extra minutes to toss together a quick salad or other simple side dish. Boneless, skinless chicken breasts work well in this soup but you can use chicken thighs instead. If you’d like to turn up the heat, don’t completely de-seed the jalapeño. Spoon the piping hot soup among bowls and garnish with the cheese and crushed tortilla chips. Serve with lime wedges and extra cilantro.

Provided by WEIGHTWATCHERS.COM

Categories Lunch,Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 tsp Olive oil
1.5 cup(s), chopped Uncooked onion(s)
1.5 tsp Kosher salt
4 tsp Minced garlic
1 medium Jalapeño pepper(s) seeded and minced
1 tsp Chili powder
6 cup(s) Reduced-sodium chicken broth
15 oz Canned diced tomatoes fire roasted-variety, drained
20 oz Uncooked boneless skinless chicken breast
0.333 cup(s) Fresh lime juice
1 cup(s) Cilantro chopped
6 Tbsp Shredded reduced-fat Mexican-style cheese
12 chip(s) Tortilla chips crushed

Steps:

Heat oil in a large soup pot set over medium heat.
Add onion and salt; cook, stirring often, until onion is softened, 5-10 minutes.
Add garlic, jalapeno, and chili powder; cook, stirring, 1 minute.
Add broth, tomatoes, chicken, and lime juice; stir to combine.
Bring to a simmer and cook, covered, until chicken breasts are cooked through, about 20 minutes.
Remove chicken from soup and shred with 2 forks; return chicken to pot with cilantro.
Serve soup garnished with cheese and tortilla chips.
Serving size: 1 ½ cups soup, 1 Tbsp cheese, 2 chips

Nutrition Facts : Calories 84 kcal

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