Easy and Fast Tortilla Soup- IN ONE POT
This soup is really easy for a party or dinner for the family.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 1 cup water
- sour cream
- 2 cups cooked chicken cubed
- 2 14.6 oz cans chicken broth
- 1 14.6 oz can vegetable broth
- 1 can black beans
- 1 can hominy or corn
- 1 jar salsa i use hot
- 1 avocado peeled and cubed
- 6-8 tortillas flour or corn, sliced in strips and baked
- 1 med purple onion finely chopped
- 6 small sweet pepper chopped small
- 3-4 green onions minced- garnish
- 3 tbsp cilantro finely chopped (1 tbsp reserved)
- 3-4 large cloves fresh garlic minced or smashed
- Carbohydrate 15.8047993566724 g
- Cholesterol 44.9666666666667 mg
- Fat 12.7494468010377 g
- Fiber 6.57875387979618 g
- Protein 18.0845789948032 g
- Saturated Fat 3.29878149137821 g
- Serving Size 1 1 Serving (210g)
- Sodium 282.606293266812 mg
- Sugar 9.22604547687617 g
- Trans Fat 1.11876399356969 g
- Calories 245 calories
In a large pot cook chicken. (I like to spray the bottom of the pot with a little bit of cooking spray) Remove Chicken and chop into cubes (you could shred if you would like but I like it chunky) Place back in the pot. Add purple onion, peppers, cilantro and garlic. Cook until all is softened. Add water, stock, beans and corn. Add salt and pepper to taste. Add salsa. (I use HOT- but if you like mild or medium then use that) Slice tortillas in strips and place on a baking sheet. Place in 350 degree oven for about 10-15 minutes checking and flipping regularly as you are only drying these out not baking. (Corn may take longer). Garnish each bowl with avocados, green onions, cilantro, sour cream, and tortillas. Enjoy!
