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Tortilla Soup

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

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4.0 by 4 people
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  • Makes: 6 servings
  • Start to Finish: 30 mins

Tortilla Soup

4.0 by 4 people
2,791 views
Rate me!

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

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