Homemade Chicken Tortilla Soup
This chicken tortilla soup is as good as (if not better than) any I've had in a restaurant. I get so many compliments when I serve it: you will, too. —Laura Black Johnson, Largo, Florida
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
white meat free
gluten free
red meat free
contains dairy
pescatarian
- 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
- 5 cups reduced-sodium chicken broth
- shredded monterey jack or cheddar cheese
- 1 can (14-1/2 ounces) diced tomatoes with garlic and on
- 1 rotisserie chicken shredded, skin removed
- Carbohydrate 2.9165051580834 g
- Cholesterol 65.78 mg
- Fat 11.1035375043668 g
- Fiber 0.425017134861882 g
- Protein 22.7800529026358 g
- Saturated Fat 2.96361731976134 g
- Serving Size 1 1 servings. (248g)
- Sodium 409.187882211505 mg
- Sugar 2.49148802322152 g
- Trans Fat 1.16349106651558 g
- Calories 207 calories
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.<br>, <b>Freeze option: </b>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.
