Tortilla Chicken Soup

tortilla-chicken-soup Recipe
Leigh Beisch

Yield:

serves 5 (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)

Nutritional Information

Calories 394
Caloriesfromfat 24 %
Fat 10.5 g
Satfat 2.6 g
Monofat 3.2 g
Polyfat 2.9 g
Protein 32.1 g
Carbohydrate 44 g
Fiber 8.7 g
Cholesterol 93 mg
Iron 4.4 mg
Sodium 973 mg
Calcium 173 mg

Ingredients

4 teaspoons peanut oil, divided
4 (4-ounce) skinless, boneless chicken thighs
1 (4-ounce) skinless, boneless chicken breast
7 1/2 cups sliced onion (about 3 medium)
1/2 cup chopped celery
3 garlic cloves, chopped
2 cups water
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 cup frozen whole-kernel corn
2 tablespoons chili powder
1 tablespoon ground cumin
1 (28-ounce) can tomatoes, drained and chopped
2 (5.25-ounce) cans chopped green chiles
1 finely chopped pickled, seeded jalapeño pepper
4 (6-inch) corn tortillas, cut into triangles
5 tablespoons low-fat sour cream
Cilantro sprigs (optional)

Preparation

Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook 2 1/2 minutes on each side or until browned. Remove from pan. Cool slightly; coarsely chop. Add 1 teaspoon oil, onion, and celery to pan; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeño pepper). Bring to a boil; reduce heat and simmer 45 minutes.

Stir in tortillas. Top with sour cream. Garnish with cilantro sprigs, if desired.

November 2001
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