Spicy Tortilla Soup

Recipe from Real Simple

More From Real Simple

Recipe Time

Prep Time:
Other: 40 Minutes

Nutritional Information

Amount per serving
  • Calcium: 389mg
  • Calories: 666
  • Calories from fat: 0%
  • Carbohydrate: 58g
  • Cholesterol: 118mg
  • Fat: 31g
  • Fiber: 11g
  • Iron: 4mg
  • Protein: 47mg
  • Saturated fat: 12g
  • Sodium: 888mg

Ingredients

  • 1 9-ounce package soft corn tortillas
  • 2 32-ounce boxes or cans low-sodium chicken broth
  • Bones and meat from half a grilled or roasted 4-pound chicken
  • 1 large red onion, coarsely chopped
  • 2 large tomatoes, diced
  • 2 medium jalapenos, sliced
  • Juice of 1 lime
  • 2 ears grilled corn
  • 1/2 cup fresh cilantro leaves
  • 1 ripe avocado, peeled and cubed
  • 8 ounces crumbled Feta cheese, queso blanco, or other fresh white cheese

Preparation

  1. Heat oven to 350º F. Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy.
  2. In a large saucepan, simmer the chicken broth, bones, and meat for 20 minutes. Strain the broth through a colander into another saucepan. When the bones are cool enough to handle, pick off any meat and add it to the broth. Stir in the red onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes. Cut the corn from the cobs and add it to the soup. Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Tortilla Soup Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy