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Spicy Tortilla Soup

Place settingFrancois Dischinger
Serves 4 Hands-On Time: 20m Total Time: 1hr 00m

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.
By Jane Kirby,  August 2002
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This Recipe Goes Well With..

This flavorful, hearty upgrade of the Mexican classic is a definite crowd-pleaser.

Quick Tip

To save time, buy unsalted baked tortilla chips instead of starting with whole tortillas. You'll need about half of a 10-ounce bag for this recipe.

Nutritional Information

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

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