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Chicken Tortilla Soup

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  Boneless skinless chicken breasts 1 Pound
  Fresh poblano chiles 6 Ounce (2 Whole, Pasillas)
  Chopped onion 1⁄2 Cup (8 tbs)
  Defatted chicken broth 8 Cup (128 tbs) (Fat Skimmed)
  6 inch corn tortillas 6
  Lime juice 1⁄4 Cup (4 tbs)

1. Rinse chicken; cut into 1-inch chunks.
2. Rinse chilies, then trim and discard stems, seeds, and veins. Cut chilies lengthwise into 1/8- to 1/4-inch strips.
3. In a 4- to 5-quart pan over high heat, bring chilies, onion, and broth to a boil. Reduce heat, cover, and simmer 5 minutes. Add chicken, cover, and simmer until meat is no longer pink in center of thickest part (cut to test), about 4 minutes.
4. Meanwhile, cut tortillas into 1-inch squares. Divide squares equally among wide soup bowls.
5. Ladle soup over tortillas. Add lime juice to taste.

Recipe Summary

Cook Time: 
4 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1680 Calories from Fat 219

% Daily Value*

Total Fat 25 g38%

Saturated Fat 8 g39.8%

Trans Fat 0.1 g

Cholesterol 263.1 mg87.7%

Sodium 3743.3 mg156%

Total Carbohydrates 203 g67.8%

Dietary Fiber 43.3 g173.1%

Sugars 4 g

Protein 176 g352%

Vitamin A 698.6% Vitamin C 42.4%

Calcium 115.4% Iron 194.9%

*Based on a 2000 Calorie diet


Chicken Tortilla Soup Recipe