Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

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

Katie Barreira
Recipe by Cooking Light September 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

322 calories; fat 13.3g; saturated fat 2g; mono fat 6.8g; poly fat 3.1g; protein 27g; carbohydrates 24g; fiber 7g; cholesterol 50mg; iron 3mg; sodium 555mg; calcium 95mg.
Advertisement
Advertisement