Tortilla Soup

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

2,791views
4 users rated this recipe an average rating of 4.0
Makes:
6 servings
Start to Finish:
30 mins
Rate me!


Tortilla Soup

Ingredients
4
2
Anaheim or poblano chili peppers, seeded and chopped
1
tablespoon cumin seed
2
tablespoons cooking oil
1 1/2
cups fresh-cut corn kernels (about 3 ears)
3
medium tomatoes, chopped
2
14 ounce can reduced-sodium chicken broth (3-1/2 cups)
1 1/2
cups coarsely shredded cooked chicken
1/2
cup snipped fresh cilantro
2
cups coarsely crushed tortilla chips
1
cup shredded Monterey Jack cheese (4 ounces) (optional)
 
Tortilla chips (optional)
 
Lime wedges (optional)
 
Fresh cilantro sprigs (optional)

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

(Tortilla Soup)
    Per serving:
  • 274 kcal cal.,
  • 13 g fat
  • (2 g sat. fat,
  • 29 mg chol.,
  • 504 mg sodium,
  • 26 g carb.,
  • 4 g fiber,
  • 16 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...