Recipe by Cooking Light January 1999


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

165 calories; calories from fat 30%; fat 5.5g; saturated fat 2.1g; mono fat 1.6g; poly fat 1.1g; protein 17g; carbohydrates 12.6g; fiber 2.2g; cholesterol 41mg; iron 1.5mg; sodium 608mg; calcium 118mg.