Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2
  • 2 Ratings
Jane Kirby
Recipe by Real Simple August 2002

Gallery

Beth Galton

Recipe Summary

prep:
20 mins
additional:
40 mins
total:
1 hr
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

calcium 389mg; 666 calories; calories from fat 0%; carbohydrates 58g; cholesterol 118mg; fat 31g; fiber 11g; iron 4mg; protein 47mg; saturated fat 12g; sodium 888mg.
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