Lime And Tortilla Soup
|Oil||2 Cup (32 tbs) (For Frying Tortillas, plus 2 teaspoon)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|California chile/1/4 cup canned chopped green chilies||1 , roasted, peeled, chopped|
|Chicken broth||4 Cup (64 tbs)|
|Shredded cooked chicken||1 Cup (16 tbs)|
|Tomato||1 , chopped|
|Lime juice||1 Tablespoon (Or More)|
|Lime slices||4 Large|
Cut tortillas into 1/2 x 2-inch strips.
Fry in 1/2-inch 365-degree oil in small skillet until brown and crisp; drain on paper towel.
Saute onion and chili pepper in 2 teaspoons oil in large saucepan until tender but not brown.
Add chicken broth, chicken and salt.
Simmer, covered, for 20 minutes.
Simmer for 5 minutes.
Stir in lime juice.
Sprinkle tortilla strips into soup bowls; ladle soup into prepared bowls.
Top each serving with slice of lime.
Calories 1164 Calories from Fat 1058
% Daily Value*
Total Fat 120 g183.9%
Saturated Fat 16.6 g82.8%
Trans Fat 0 g
Cholesterol 27.7 mg9.2%
Sodium 747.7 mg31.2%
Total Carbohydrates 16 g5.3%
Dietary Fiber 1.9 g7.4%
Sugars 3.1 g
Protein 11 g22.7%
Vitamin A 7.1% Vitamin C 33.7%
Calcium 3.8% Iron 6.4%
*Based on a 2000 Calorie diet