Tortilla Soup

Makes 4 servings


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1 pound boned, skinned chicken breasts
2 fresh poblano chilies (also called pasillas; 5 to 6 oz. total)
1/2 cup chopped onion
8 cups fat-skimmed chicken broth
6 corn tortillas (6 in.)
About 1/4 cup lime juice


1. Rinse chicken; cut into 1-inch chunks.

2. Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.

3. In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.

4. Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.

5. Ladle soup over tortillas. Add lime juice to taste.

Created date

October 2003

Nutritional Information

Calories 299
Caloriesfromfat 7.4 %
Protein 45 g
Fat 2.4 g
Satfat 0.5 g
Carbohydrate 23 g
Fiber 2.7 g
Sodium 289 mg
Cholesterol 66 mg