Chicken Tortilla Soup
| 3 | tablespoons vegetable oil |
| 10 | corn tortillas, coarsely chopped |
| 6 | cloves garlic, minced |
| 1 | onion, chopped |
| 29 | ounce diced tomatoes |
| 2 | tablespoons ground cumin |
| 1 | tablespoon chili powder |
| 3 | tbsp bay leaves |
| 1/2 | c heavy cream |
| 6 | cups chicken broth |
| 1 | c sweet corn |
| 1 | teaspoon salt |
| 1/2 | teaspoon ground cayenne pepper |
| 4 | boneless chicken breast halves, cooked |
- In a large stock pot heat oil. Add tortillas, garlic, and onion. Saute for 2 to 3 minutes.
- Stir in tomatoes and bring to a boil. Add cumin, chili powder, bay leaves and chicken stock. Return to a boil, reduce heat to medium and add salt and cayenne. Simmer for 30 minutes remove bay leaves and stir in corn, chicken and cream. Heat through and serve.
Soup
| Nutrition Facts | ||||||
Serving Size 245.1g |
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Amount Per Serving |
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Calories 195 Calories from Fat
65 |
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% Daily Value* |
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Total Fat
7.2g 11%
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Saturated Fat
2.1g 11%
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Cholesterol
44mg 15%
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Sodium
531mg 22%
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Total Carbohydrates
14.1g 5%
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Dietary Fiber
2.2g 9%
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Sugars
2.2g |
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Protein
18.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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