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Preheat the oven to 300?.
Cut the tortillas into matchsticks. Place them in an even layer on a baking sheet and toast in the oven, about 15 minutes. Reserve about ? cup of the strips for garnish. Crush the remainder in a food processor or blender.
Heat the oil in a soup pot over medium heat. Add the onion and garlic and cook, stirring frequently, until they have a sweet aroma, five to six minutes.
Add the diced tomatoes and continue to cook for three minutes.
Add the chili powder and cumin, and cook for two more minutes.
Add the broth, crushed tortillas, and bay leaf. Stir well, bring the soup to a simmer, and cook for 25 to 30 minutes.
Season to taste with salt and pepper. Strain the soup through a sieve.
Serve in heated bowls. Garnish with the shredded chicken, chopped cilantro, queso fresco, reserved tortilla strips, diced fresh tomato, diced avocado and lime.
PER SERVING:
149 CALORIES
10 g PROTEIN
16.5g CARBOHYDRATES,
2 g FIBER
5 g TOTAL FAT (0.5 g saturated fat),
467 mg SODIUM
8 mg CHOLESTEROL
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2331g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 698 | ||
Calories from Fat: 112 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 5.6g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 10.4mg | 3 % | |
Sodium 3964.4mg | 137 % | |
Potassium 2737.9mg | 72 % | |
Total Carbohydrate 109.8g | 32 % | |
Dietary Fiber 19.7g | 79 % | |
Sugars, other 90.1g | ||
Protein 40.9g | 58 % | |
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: 698
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