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Tortilla Soup Recipe

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This recipe for Tortilla Soup is from The Layton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 T oil (or Pam for less calories)

4 corn tortillas stacked, cut in half, then cut crosswise in very narrow strips

3 cans (14 oz each) chicken broth

1/2 pounds butternut squash, peeled, seeded and cut in 1⁄2-in. cubes (about 4 cups)

1 tablespoons minced garlic

1 cans (14-1⁄2 oz) diced tomatoes with green chiles

2 cups shredded cooked chicken

Toppings (optional): cubed avocado, chopped cilantro and lime wedges

Directions:
Directions:
Heat 1 Tbsp oil or Pam in a large nonstick skillet over medium-high heat. Fry half the tortilla strips, turning often, 5 minutes or until lightly browned and crisp. Remove to paper towels to drain. Repeat with remaining oil and strips.

Bring broth, squash and garlic to a boil in a 3-qt pot. Cover, reduce heat and simmer 5 minutes or until squash is almost tender. Add tomatoes and chicken; simmer, uncovered, 5 minutes or until squash is tender.

Place half the tortilla strips in soup bowls. Ladle in soup. Sprinkle with remaining strips and serve with toppings.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
3 points+ without Avocados or Tortillas
4 points+ with Avocados and no Tortillas
5 points+ with Avocados and Tortillas

 

 

 

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