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Mexican Chicken Tortilla Soup

Web20.Chickens's picture
  Onion 1 Large
  Vegetable oil 1 1⁄2 Tablespoon
  Garlic 1 Clove (5 gm)
  Chopped green chilies 4 Ounce
  Jalapeno pepper To Taste
  Ground cumin 1 Teaspoon
  Chicken broth 6 Cup (96 tbs)
  Mexican style stewed tomatoes 14 1⁄2 Ounce
  Boneless, skinless, chicken breasts/Skinless, boneless chicken thighs 3⁄4 Pound
  Chopped cilantro 3 Tablespoon
  Lime juice 2 Teaspoon
  Ground pepper To Taste
  Shredded monterey jack cheese 4 Ounce
  Tortilla chips 2 Cup (32 tbs)
  Salt To Taste

1. In a large saucepan, cook onion in oil over medium heat until softened, 3 to 5 minutes. Add garlic, chiles, jalapeno pepper, and cumin. Cook, stirring, 1 minute. Add broth and tomatoes and bring to a boil. Add chicken, reduce heat to medium-low, and simmer, uncovered, 10 minutes.
2. Stir in cilantro and lime juice. Season with salt and pepper to taste. Serve in shallow bowls, sprinkled with cheese and tortilla chips.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 463 Calories from Fat 182

% Daily Value*

Total Fat 21 g31.6%

Saturated Fat 6.9 g34.3%

Trans Fat 0.1 g

Cholesterol 74.3 mg24.8%

Sodium 1505.7 mg62.7%

Total Carbohydrates 37 g12.4%

Dietary Fiber 4.1 g16.3%

Sugars 13.2 g

Protein 32 g63.3%

Vitamin A 34.3% Vitamin C 148.1%

Calcium 34% Iron 16.9%

*Based on a 2000 Calorie diet

Mexican Chicken Tortilla Soup Recipe