Corn Tortilla Soup

recipe

Yield:

6 servings (serving size: 1 1/3 cups soup, 1/4 cup chicken, about 3 tablespoons tortilla strips, and about 1 tablespoon cheese)

Recipe from

Cooking Light

Nutritional Information

Calories 165
Caloriesfromfat 30 %
Fat 5.5 g
Satfat 2.1 g
Monofat 1.6 g
Polyfat 1.1 g
Protein 17 g
Carbohydrate 12.6 g
Fiber 2.2 g
Cholesterol 41 mg
Iron 1.5 mg
Sodium 608 mg
Calcium 118 mg

Ingredients

Soup:
2 onions, peeled and quartered
2 tomatoes, cored and quartered
1 teaspoon vegetable oil
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
2 garlic cloves, minced
1/2 teaspoon salt
Toppings:
3 (6-inch) corn tortillas, cut into 1/4-inch strips
1 1/2 cups shredded cooked chicken breast (about 6 ounces)
1/2 cup (2 ounces) shredded part-skim Oaxaca cheese or reduced-fat Monterey Jack cheese
6 lime wedges

Preparation

To prepare soup, combine the onions and tomatoes in a blender or food processor, and process until smooth. Heat oil in a Dutch oven over medium-high heat until hot. Add the dried oregano, ground cumin, and minced garlic, and sauté 10 seconds. Add pureed onion mixture to pan (mixture will boil vigorously), and cook 1 minute. Stir in Chicken Stock and salt; bring the mixture to a boil. Reduce heat, and simmer 15 minutes.

Preheat oven to 350°.

To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until tortilla strips are toasted.

Ladle soup into each of 6 bowls, and top with the baked tortilla strips, shredded chicken, and cheese. Serve with lime wedges.

Note:

Jim Fobel,

January 1999
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