Spicy Tortilla Soup

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Serves 4
preparation
20
minutes
cooking
60
minutes

Ingredients

1
9-ounce package soft corn tortillas
2
32-ounce boxes or cans low-sodium chicken broth
2
cups
shredded rotisserie chicken
1
large red onion, coarsely chopped
2
large tomatoes, diced
2
medium jalapenos, sliced
juice of 1 lime
2
ears grilled corn
1 1/2
cups
fresh cilantro leaves
1
ripe avocado, peeled and cubed
8
ounces
crumbled Feta cheese, queso blanco, or other fresh white cheese

Directions

  1. Heat oven to 350° 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 and meat for 10 minutes.
  3. Stir in the red onion, tomatoes, jalapeños, and lime juice. Heat about 5 minutes. Cut the corn from the cobs and add it to the soup.
  4. Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.

 

Jane Kirby
July 2002

Nutritional Information

  • Per Serving
  • Calories 666
  • Calcium 389 mg
  • Carbohydrate 58 g
  • Cholesterol 118 mg
  • Fat 31 g
  • Fiber 11 g
  • Iron 4 mg
  • Protein 47 mg
  • Sat Fat 12 g
  • Sodium 888 mg
What does this mean? See Nutrition 101.

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