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Tortilla Soup
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Brief Description
Tortilla soup
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Main Ingredient
Chicken
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Category: Soups
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Cuisine: American
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Prep Time: 15 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Optional toppings include - tortilla chips, lime wedges, fresh cilantro, cubed avocado. Nutrition Per Serving: 274 cal, 13 g total fat (2 g sat fat), 29 mg chol, 504 mg sodium, 26 g carbs, 4 g fiber, 16 g protein.
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Posted By: ntieken
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Posted On: Jan 16, 2015
Number of Servings:
Ingredients:
- 4 - Anaheim or poblano chiles, seeded and chopped 2-4 peppers
- 1 cups - chopped onion (1 large onion)
- 1 tablespoons - cumin seeds
- 4 cloves - garlic, minced
- 2 tablespoons - vegetable oil
- 2 - 14.5 ounce cans reduced-sodium chicken broth
- 1 1/2 cups - fresh or frozen whole kernel corn
- 1 1/2 cups - chopped tomatoes (3 medium tomatoes)
- 1 1/2 cups - coarsely shredded cooked chicken
- 1/2 cups - snipped fresh cilantro
- 2 cups - coarsely crushed tortilla chips
- 1 cups - shredded Monterey Jack cheese (4 ounces) optional
Directions:
1. In a large Dutch oven, cook chiles, onion, cumin seeds, and garlic in hot oil on medium heat about 5 minutes or until onion is tender, stirring occasionally. Add broth, corn, tomatoes, chicken and the snipped cilantro. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. To serve, divide the 2 cups of crushed tortilla chips among 6 soup bowls. Ladle soup on top of crushed chips. If desired, sprinkle each serving with cheese and garnish with additional tortilla chips, lime wedges, cilantro sprigs, avocado.
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