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Tortilla Soup Recipe

Looking for an easy Tortilla Soup recipe? Learn how to make Tortilla Soup using healthy ingredients.


Submitted by mdaccount

Makes 6 servings



Garnish with corn tortillas cut into 1/2 strips and lightly fried or baked

Recipe Ingredients for Tortilla Soup

1 tablespoon vegetable oil
1 Table salt
3/4 pound chicken breasts
8 cups low-sodium chicken broth
1 pound white onion (very large), trimmed of root end, quartered, and peeled
4 cloves garlic , peeled
2 tablespoons fresh cilantro (10 sprigs)
1 teaspoon fresh oregano (1 sprig)
1 Table salt
2 medium tomatoes , cored and quartered
1/2 jalapeņo pepper
1 chipotle pepper
1 tablespoon adobo sauce
1 tablespoon vegetable oil
4 ounces Monterey jack cheese

Recipe Directions for Tortilla Soup

  1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

  2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.

  3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeņo, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

  4. Per Serving -- Cal 250; Fat 7 g; Sat fat 1 g; Chol 45 mg; Carb 26 g; Protein 21 g; Fiber 4 g; Sodium 460 mg

Categories

Soup

Nutrition Facts
Serving Size 531.1g
Amount Per Serving
Calories
286
Calories from Fat
132
% Daily Value*
Total Fat
14.7g
23%
Saturated Fat
5.7g
28%
Trans Fat
0.0g
Cholesterol
67mg
22%
Sodium
381mg
16%
Potassium
403mg
12%
Total Carbohydrates
12.6g
4%
Dietary Fiber
2.1g
8%
Sugars
5.5g
Protein
25.2g
Vitamin A 13% Vitamin C 50%
Calcium 18% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B
  Good points
  • High in vitamin C
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