Chicken Tortilla Soup
I've made this soup with leftover cooked chicken or even a rotisserie chicken in a pinch. It's always great and healthful. The garnishes add a lot of flavor to this soup. At the least, I like good, white cheese and tortilla chips.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 can diced tomatoes
- 1 tsp cumin
- 1/2 tsp chili powder
- 32 ounces chicken broth
- 4 boneless chicken breasts
- 2 bouillon cubes
- 1 can chopped green chilis
- 1 can whole corn drained
- 1 can black beans rinsed and drained (don't puree)
- 2 cans great northern beans pureed in food procesor or blender
- 1/2 to 1 fresh lime squeezed
- Carbohydrate 40.5592036602125 g
- Cholesterol 68.557 mg
- Fat 2.68479721320813 g
- Fiber 10.5602587506699 g
- Protein 39.966857193555 g
- Saturated Fat 0.66607382488825 g
- Serving Size 1 1 Serving (478g)
- Sodium 572.829528772688 mg
- Sugar 29.9989449095426 g
- Trans Fat 0.5866251693555 g
- Calories 342 calories
Cut the chicken breasts into bite size pieces or shred if you are using cooked chicken and combine in a pot with the next 6 ingrediets through cumin. Cook over low heat for about 30 inutes. Add the tomatoes through great northern beans and simmer for 20 more minutes. Remove from heat and add the lime juice. Garnishes: tortilla chips, grated cheese, salsa, sour cream, chopped avocados.
