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Tortilla Soup
Ingredients
-
1
cup chopped onion
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4
cloves garlic, minced
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2
- 4
Anaheim or poblano chili peppers, seeded and chopped
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1
tablespoon cumin seed
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2
tablespoons cooking oil
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1 1/2
cups fresh-cut corn kernels (about 3 ears)
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3
medium tomatoes, chopped
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2
14 ounce can reduced-sodium chicken broth (3-1/2 cups)
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1 1/2
cups coarsely shredded cooked chicken
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1/2
cup snipped fresh cilantro
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2
cups coarsely crushed tortilla chips
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1
cup shredded Monterey Jack cheese (4 ounces) (optional)
-
Tortilla chips (optional)
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Lime wedges (optional)
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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)
- Servings Per Recipe 6,
- Calories 274,
- Protein (gm) 16,
- Carbohydrate (gm) 26,
- Fat, total (gm) 13,
- Cholesterol (mg) 29,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 72,
- Vitamin C (mg) 46,
- Sodium (mg) 504,
- Calcium (DV %) 30,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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