Heart Healthy
A garnish of avocado bits, thinly sliced red bell pepper, and crisp tortilla strips adds texture and color to this popular soup.
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Chicken Tortilla Soup - Delicious Decisions
A garnish of avocado bits, thinly sliced red bell pepper, and crisp tortilla strips adds texture and color to this popular soup.
-
Servings:
4
-
Serving Size :
1 1/2 cups
Ingredients
-
1 pound chicken breasts -
2 cups whole kernel corn -
2 cups chicken broth -
14.5 ounces tomatoes -
1/4 cup onion -
1 teaspoon sugar -
1 teaspoon ancho powder -
2 medium garlic cloves -
1/4 teaspoon salt -
2 6- inch corn tortillas -
1 6- inch corn tortilla -
2 to 4 tablespoon cilantro -
1/4 cup avocado -
1/4 medium red bell pepper
Directions
Tip: Click on step to mark as complete.
-
In a 3-4 1/2-quart round or oval slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours. -
Meanwhile, preheat the oven to 350 degrees F. -
Arrange the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until crisp. Transfer the baking sheet to a cooling rack. Let the strips stand for about 15 minutes, or until cool. Transfer to an airtight container and set aside. -
When the soup is ready, transfer 1 cup to a food processor or blender. Stir in the tortilla pieces. Let the mixture stand for 1 minute so the tortilla pieces soften. Process until smooth. Stir the mixture into the soup. Stir in the cilantro. -
Ladle the soup into bowls. Sprinkle with the avocado, bell pepper, and reserved baked tortilla strips.
Cooking Tip: Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.
Nutrition Facts
Chicken Tortilla Soup - Delicious Decisions
Calories
Protein
FiberNutrition Facts
| Calories | 292 | |
|---|---|---|
| Total Fat | 5.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 1.0 g | |
| Monounsaturated Fat | 2.0 g | |
| Cholesterol | 73 mg | |
| Sodium | 350 mg | |
| Total Carbohydrate | 33 g | |
| Dietary Fiber | 5 g | |
| Sugars | 8 g | |
| Protein | 30 g | |
Dietary Exchanges
1 1/2 starch, 3 lean meat, 2 vegetable
-
Servings:
4
-
Serving Size :
1 1/2 cups
Ingredients
-
1 pound chicken breasts -
2 cups whole kernel corn -
2 cups chicken broth -
14.5 ounces tomatoes -
1/4 cup onion -
1 teaspoon sugar -
1 teaspoon ancho powder -
2 medium garlic cloves -
1/4 teaspoon salt -
2 6- inch corn tortillas -
1 6- inch corn tortilla -
2 to 4 tablespoon cilantro -
1/4 cup avocado -
1/4 medium red bell pepper
Directions
Tip: Click on step to mark as complete.
-
In a 3-4 1/2-quart round or oval slow cooker, stir together the chicken, corn, broth, tomatoes with liquid, onion, sugar, ancho powder, garlic, and salt. Cook, covered, on low for 6 to 8 hours or on high for 3 to 4 hours. -
Meanwhile, preheat the oven to 350 degrees F. -
Arrange the tortilla strips in a single layer on a baking sheet. Bake for 8 to 10 minutes, or until crisp. Transfer the baking sheet to a cooling rack. Let the strips stand for about 15 minutes, or until cool. Transfer to an airtight container and set aside. -
When the soup is ready, transfer 1 cup to a food processor or blender. Stir in the tortilla pieces. Let the mixture stand for 1 minute so the tortilla pieces soften. Process until smooth. Stir the mixture into the soup. Stir in the cilantro. -
Ladle the soup into bowls. Sprinkle with the avocado, bell pepper, and reserved baked tortilla strips.
Cooking Tip: Adding the processed soup and tortilla mixture to the rest of the soup gives the finished product more body and distributes the tortilla flavor.