Make with left-over chicken.

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Name: Mexican Chicken Tortilla Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 teaspoons vegetable oil; 2 garlic cloves minced; 1 tablespoon tomato paste; 1 cup diced tomatoes with liquid (from a 15-ounce can); 4 teaspoons chili powder; Chicken Soup Base; Coarse salt and ground pepper; 3 corn tortillas cut into thin strips; 1/2 avocado, thinly sliced; 2 ounces cotija cheese crumbled (1/3 cup); 1/4 cup fresh cilantro leaves; 1 scallion, thinly sliced; Lime wedges

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INGREDIENTS

3 teaspoons vegetable oil
2 garlic cloves ; minced
1 tablespoon tomato paste
1 cup diced tomatoes with liquid ; (from a 15-ounce can)
4 teaspoons chili powder
Chicken ; Soup Base
Coarse ; salt and ground pepper
3 corn tortillas ; cut into thin strips
1/2 avocado, thinly sliced
2 ounces cotija cheese ; crumbled (1/3 cup)
1/4 cup fresh cilantro leaves
1 scallion, thinly sliced
Lime ; wedges

Servings

INSTRUCTIONS

Preheat oven to 400 degrees. In a large pot, heat 1 teaspoon oil over medium-high. Add garlic and cook until fragrant, 30 seconds. Add tomato paste, diced tomatoes and liquid, and chili powder and cook until most of liquid is evaporated, 2 to 3 minutes. Add broth and bring to a boil; season with salt and pepper.

Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.

Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

NOTES

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Mexican Chicken Tortilla Soup

3 teaspoons vegetable oil
2 garlic cloves minced
1 tablespoon tomato paste
1 cup diced tomatoes with liquid (from a 15-ounce can)
4 teaspoons chili powder
 Chicken Soup Base
 Coarse salt and ground pepper
3 corn tortillas cut into thin strips
1/2 avocado, thinly sliced
2 ounces cotija cheese crumbled (1/3 cup)
1/4 cup fresh cilantro leaves
1 scallion, thinly sliced
 Lime wedges

Meanwhile, on a rimmed baking sheet, toss tortilla strips with 2 teaspoons oil. Bake until crisp and golden, 8 minutes, tossing halfway through.

Divide chicken, avocado, cheese, cilantro, and scallion among six bowls; top with broth and tortilla strips. Serve with lime wedges.

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 1

Calories: 990
Calories from Fat: 300 (30%)

Amt Per Serving		% DV

	Total Fat 33.4g	44 %
	Saturated Fat 8.1g	41 %
	Monounsaturated Fat 12.7g
	Polyunsanturated Fat 9.7g
Cholesterol 115mg		35 %
Sodium 707.7mg		24 %
Potassium 964.1mg		25 %
Total Carbohydrate 132.6g		39 %
	Dietary Fiber 19.4g	78 %
	Sugars, other 113.2g
Protein 45.7g		65 %
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.

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Calories per serving: 990

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