Tortilla soup with grilled chicken with a chicken-stock/broth base
Place the stock and broth in a pot over medium heat. Add onions and cut-up two corn tortillas (into small pieces) and simmer. Add carrots, about a teaspoon of cilantro, and jalapeno(s). Bring to a boil. Reduce to low (level 2). Add chicken chunks (and frozen corn if using frozen). Cook on low for about an hour. After an hour, add fresh corn, zucchini, yellow squash, salt, and simmer 10 minutes more. Taste and make sure all veggies are tender. Add tomatoes to pot just before serving. Garnish soup in bowls with corn, *crispy tortilla strips, cheese, cilantro, & fresh lime juice.
*crispy tortilla strips – I make my own while the soup is cooking. I take fresh corn tortillas, cut them into thin strips, spray them with Pam (& sprinkle w/salt) on a baking sheet, and bake them in the oven on 350 for about 15 minutes or until desired color and crispiness.
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Serving Size: 1 Serving (66g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 17 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.6mg | 0 % | |
Potassium 119.9mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 3.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 17
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