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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Baird
Added: Thursday, May 14, 2009


Very healthy (low fat and high protein) and super easy to make... Ready in 30 min. Makes approximately. 4 servings

1 T olive oil
1 med onion, diced
1 7-oz can diced green chili peppers
3 cloves garlic
1 lb chicken breast
2 cups chicken broth
2 cups water
2 14 oz cans whole tomatoes
1 14 oz can corn
1 14 oz can black beans, drained and rinsed
Sea salt, to taste
2 whole wheat tortillas
1 lime, quartered
4 tsp Greek yogurt
English cucumber, diced

1. Put stockpot over medium heat and add first four ingredients. Let simmer until onion softens.
2. Add chicken, broth, water and tomatoes with liquid. Cover and increase heat until liquid boils, then reduce heat and let simmer for about 20 min.
3. Remove chicken from pot and, on a plate, use two forks to shred it. Return chicken to the pot, chop up tomatoes in the pot with a spoon and add corn and beans and continue simmering for another 10 minutes or until chicken is entirely cooked through. Salt to taste.
4. Meanwhile, preheat oven to 350⁰F. Slice tortillas in half and then into strips and place on baking sheet. Bake in oven for 10 min or until crisp.
5. Garnish soup with tortilla strips, lime wedge, teaspoon of Greek yogurt and cucumber

Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 469.1
Total Fat: 9.1 g
Cholesterol: 52.6 mg
Sodium: 1,840.9 mg
Total Carbs: 65.4 g
Dietary Fiber: 15.0 g
Protein: 40.8 g




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