CHICKEN TORTILLA SOUP RECIPE | EATINGWELL
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.
Provided by EatingWell Test Kitchen
Categories Healthy Baked Chicken Breast Recipes
Total Time 35 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
- 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 Facts : Calories 323.8 calories, CarbohydrateContent 21 g, CholesterolContent 74.6 mg, FatContent 11.3 g, FiberContent 4.5 g, ProteinContent 34.7 g, SaturatedFatContent 3.8 g, SodiumContent 803.6 mg, SugarContent 6.4 g
HEALTHY CHICKEN TORTILLA SOUP RECIPE: HOW TO MAKE IT
“I tasted tortilla soup at a restaurant and decided I could come up with an easy recipe to duplicate the taste at home,” writes Kim Seeger of Brooklyn Park, Minnesota.
Provided by Taste of Home
Categories Lunch
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield 8 servings (3 quarts).
Number Of Ingredients 16
Steps:
- Broil chicken 3-4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 170°. , In a Dutch oven coated with cooking spray, cook onion until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, beans, tomato sauce, tomato paste, chilies and seasonings. Shred chicken with two forks; add to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes., Meanwhile, place tortilla strips on an ungreased baking sheet. Bake at 350° for 12-15 minutes or until crisp. Serve with soup.
Nutrition Facts : Calories 227 calories, FatContent 2g fat (1g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 818mg sodium, CarbohydrateContent 30g carbohydrate (6g sugars, FiberContent 8g fiber), ProteinContent 23g protein. Diabetic Exchanges 2 starch
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