Tortilla Soup


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Anaheims and poblanos add a lively beat to shredded chicken and fresh corn in an aromatic broth.

Tortilla Soup
Total Time: 30 mins
Servings: Makes 6 servings.
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Ingredients
  • 1 cup  chopped onionOn Sale
  • 4 cloves  garlic, mincedOn Sale
  • 2 to 4  Anaheim or poblano chili peppers, seeded and choppedOn Sale
  • 1 tablespoon  cumin seedOn Sale
  • 2 tablespoons  cooking oilOn Sale
  • 1-1/2 cups  fresh-cut corn kernels (about 3 ears)On Sale
  • 3   medium tomatoes, choppedOn Sale
  • 2 14-ounce cans  reduced-sodium chicken broth (3-1/2 cups)On Sale
  • 1-1/2 cups  coarsely shredded cooked chickenOn Sale
  • 1/2 cup  snipped fresh cilantroOn Sale
  • 2 cups  coarsely crushed tortilla chipsOn Sale
  • 1 cup  shredded Monterey Jack cheese (4 ounces) (optional)On Sale
  •   Tortilla chips (optional)On Sale
  •   Lime wedges (optional)On Sale
  •   Fresh cilantro sprigs (optional)On Sale
Directions
1
In a large pot cook chopped onion, garlic, peppers, and cumin seed in hot oil about 5 minutes or until tender, stirring constantly. Add corn kernels, tomatoes, chicken broth, shredded cooked chicken, and the snipped cilantro. Bring mixture to boiling; reduce heat. Simmer, covered, for 10 minutes.
2
To serve, divide the 2 cups crushed tortilla chips among 6 soup bowls. Ladle soup atop crushed chips. Garnish each bowl of soup with shredded cheese, additional tortilla chips, lime wedges, and fresh cilantro, if desired. Makes 6 servings.

Nutrition Facts
Calories 274, Total Fat 13 g, Saturated Fat 2 g, Cholesterol 29 mg, Sodium 504 mg, Carbohydrate 26 g, Fiber 4 g, Protein 16 g. Daily Values: Vitamin A 7%, Vitamin C 78%, Calcium 3%, Iron 14%.
Percent Daily Values are based on a 2,000 calorie diet


Recommended Recipe:
Mexican Corn Chowder
Mexican Corn Chowder

This easy chowder, along with a sandwich or salad, makes a great supper on a chilly winter night.

See Recipe



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