Spicy Tortilla Soup

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Serves 4| Hands-On Time: | Total Time:

Ingredients

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 August, 2002

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 .

Quick Tip

Corn tortillas
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.

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