Mexican Chicken Tortilla Soup
Heat oil on medium heat in soup pot and sauté onions and garlic until tender. Add cumin, oregano, and stir till well blended with onion mixture. Add chicken pieces and cook until pieces are almost done. Add diced tomatoes with juice, hominy, piquante beans with juice, and green chiles, cook until heated. Add the chicken broth and cook until it begins to bubble. Slowly add half the tortilla strips to the soup. Stir until tortilla strips begin to dissolve and thicken the soup. Simmer soup on low heat. Toast remaining tortilla strips on oiled cookie sheet. Bake tortilla strips until golden brown and crispy about 5 minutes. Top with toasted tortilla strips, shredded cheese, cilantro, sour cream, and avocado sliced.
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Serving Size: 1 Serving (611g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 700 | ||
Calories from Fat: 85 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 68.4mg | 21 % | |
Sodium 603.9mg | 21 % | |
Potassium 1175mg | 31 % | |
Total Carbohydrate 116.4g | 34 % | |
Dietary Fiber 17.4g | 70 % | |
Sugars, other 99g | ||
Protein 42.8g | 61 % | |
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: 700
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