Spicy Tortilla Soup

Spicy Tortilla Soup 3.3 56 5 1
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 666 calories
    • Fat 31 g
    • Sat Fat 12 g
    • Cholesterol 118 mg
    • Sodium 888 mg
    • Protein 47 mg
    • Carbohydrate 58 g
    • Fiber 11 g
    • Iron 4 mg
    • Calcium 389 mg

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.In a large saucepan, simmer the chicken broth and meat for 10 minutes.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.Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese. 

Ingredients

  1. Check 1 9-ounce package soft corn tortillas
  2. Check 2 32-ounce boxes or cans low-sodium chicken broth
  3. Check 2 cups shredded rotisserie chicken
  4. Check 1 large red onion, coarsely chopped
  5. Check 2 large tomatoes, diced
  6. Check 2 medium jalapenos, sliced
  7. Check juice of 1 lime
  8. Check 2 ears grilled corn
  9. Check 1 1/2 cups fresh cilantro leaves
  10. Check 1 ripe avocado, peeled and cubed
  11. Check 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.

 

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