Homemade Chicken Tortilla Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 teaspoon salt
- 1 large onion chopped
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- crushed tortilla chips
- 2 teaspoons lime juice
- 1/4 cup minced fresh cilantro
- 1 can (15 ounces) tomato sauce
- 1 jalapeno pepper seeded and chopped
- 1 can (4 ounces) chopped green chilies
- 1 can (14-1/2 ounces) diced tomatoes with garlic and oni undrained
- 5 cups reduced-sodium chicken broth
- 1 rotisserie chicken shredded skin removed
- shredded monterey jack or cheddar cheese
- Carbohydrate 2.8132551580834 g
- Cholesterol 0 mg
- Fat 0.926687504366834 g
- Fiber 0.376017135696347 g
- Protein 2.34967790263576 g
- Saturated Fat 0.129507319761339 g
- Serving Size 1 1 serving (172g)
- Sodium 347.875382211505 mg
- Sugar 2.43723802238705 g
- Trans Fat 0.0386360665155839 g
- Calories 28 calories
Directions In a Dutch oven, heat oil over medium heat; saute onion until tender, about 5 minutes. Add chilies, garlic, jalapeno and cumin; cook 1 minute. Stir in tomato sauce, tomatoes and broth. Bring to a boil; reduce heat. Stir in chicken. Simmer, uncovered, 10 minutes. Add cilantro, lime juice, salt and pepper. Top servings with chips and cheese. Freeze option: Before adding chips and cheese, cool soup; freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a large saucepan over medium-low heat, stirring occasionally and adding a little broth or water if necessary. Add chips and cheese before serving. Yield: 8 servings. Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face. Originally published as Chicken Tortilla Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p202
