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Shredded Chicken Tortilla Soup

Photo: Jennifer Causey; Styling: Claire Spollen


Serves 4 (serving size: about 2 cups)

Use Chicken and Mushroom Stroganoff ingredients to prepare this tortilla soup topped with homemade tortilla strips, avocado, cilantro, and lime wedges. 


Nutrition Information

  • calories 322
  • fat 13.3 g
  • satfat 2 g
  • monofat 6.8 g
  • polyfat 3.1 g
  • protein 27 g
  • carbohydrate 24 g
  • fiber 7 g
  • cholesterol 50 mg
  • iron 3 mg
  • sodium 555 mg
  • calcium 95 mg

How to Make It

  1. Cut tortilla into 1/2-inch strips; coat with cooking spray. Bake at 375° for 10 minutes. Heat canola oil in a large Dutch oven over medium heat. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; cook 7 minutes. Stir in chili powder and cumin. Add stock and diced tomatoes; bring to a boil. Add black beans, 1/2 teaspoon kosher salt, and chicken breast and dark meat; simmer 5 minutes. Remove bay leaves and discard. Divide among 4 bowls; top with tortilla strips, avocado, 1/2 cup cilantro, and lime wedges.

Cook's Notes

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