Chicken Tortilla Soup
Try this Chicken Tortilla Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- 1 cup milk
- toppings:
- 4 cups chicken broth
- 2 cloves garlic minced
- 1/2 cup salsa
- 1 medium onion finely diced
- 1 tbsp. butter + 1tbsp olive oil
- 1 tbsp. flour (i used gluten free brown rice flour)
- 2 tbsp. fajita seasoning (link in post)
- 4 cups cooked chicken shredded into bite sized pieces
- 1 398 ml. can black beans drained
- tortilla chips green onions, grated cheese
- Carbohydrate 11.235000003986 g
- Cholesterol 1049.20000000507 mg
- Fat 205.985200001692 g
- Fiber 2.48799996538529 g
- Protein 270.78950000205 g
- Saturated Fat 59.3401083342874 g
- Serving Size 1 1 Serving (1601g)
- Sodium 1222.35166684926 mg
- Sugar 8.74700003860071 g
- Trans Fat 18.0834483335224 g
- Calories 3048 calories
In a soup pot over medium low, melt together the butter and olive oilAdd the onion, season with sea salt & pepper and stir. Saute, stirring occasionally, until softened, 5-6 minutes. Stir in the minced garlic and cook for another minute, stirring constantly. Stir in the flour and stir constantly for another minute. Stir in the fajita seasonings, then the broth and milk. Stir wellAdd the salsa, chicken, and black beans and stir once more. Bring to a low boil, then reduce to a simmer for 30 minutesServe with tortilla chips, sliced green onions and grated cheese.
