Here's a richly flavored, quick-cooking Southwestern style soup that tastes like you simmered it for hours. All of the elements of a traditional tortilla soup without the fried tortilla strips!
In a medium saucepan, heat the oil over medium-low heat. Add the onion, garlic, cumin and cayenne. Cook, stirringoften, until the onion is softened, about 4 minutes.
Add the broth and tomatoes and their juice. Bring to a boil. Reduce the heat and simmer for 5 minutes.
Add the chicken and return to a simmer. Cook until the chicken is cooked through, about 4 minutes.
Remove the pan from the heat and stire in the ime juice. Season with salt and pepper to taste. Ladle the soup into 4 bowls and sprinkle with the cilantro.
Nutrition: 180 calories, 5 g fat, 1 g sat fat, 24 g protein, 8 g carbs, 1 g fiver, 395 mg sodium.
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 29 | ||
Calories from Fat: 17 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 82.5mg | 3 % | |
Potassium 110.8mg | 3 % | |
Total Carbohydrate 3.4g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 2.8g | ||
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: 29
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