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Tortilla Soup
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Tortilla Soup
Recipe Amount:
Serves 6
Serving Size:
1 Serving
Sodium per Serving (mg):
104
This is a fast tortilla soup with lots of flavor. Serve on a cold night. Great use for stale, leftover tortilla chips.
Ingredients
- 2 Tbl Olive Oil
- 1 Onion - Diced
- 12 Garlic Cloves - Minced
- 1 Jalapeno Pepper - Minced
- 2-14.5 oz Cans Diced Tomatoes, No Salt Added
- 4 Cups Homemade Chicken Stock
- 1 Cup Unsalted Tortilla Chips - Packed
- 1-1/2 Tbl Ground Cumin
- 1 Tbl Chili Powder
- 1 Tbl Chipotle Powder
- 3 Bay Leaves
- Juice of 1 Lime
- 1/2 Tsp Cayenne Pepper
- Black Pepper - To Taste
- 1/4 Cup Cilantro - Chopped as garnish
- 1/4 Cup Feta - Crumbled as a garnish
- 1 Avocado - Diced as a garnish
- 1/4 Cup Tortilla Chips - Crushed as a garnish
Preparation
Step 1:
Heat olive oil on medium-high heat in a large saucepan. Add onions, jalapeno pepper and garlic. When the onions are translucent, add the rest of the ingredients and bring to a boil. Reduce heat to a simmer and cook for 30 minutes to an hour.
Step 2:
Add garnishes and serve.
Step 3:
Step 4:
Step 5:
Step 6:
Variations
Additional Notes
If using store-bought chicken broth, add 360 mg sodium per serving.
Estimated Nutritional Information:
Serving Size:
1 Serving
Calories (kCal):
359
Fat (g):
19
Cholesterol (mg):
12
Sugar (g):
8
Protein (g):
8
Fiber (g):
8
Sodium (mg):
104
Potassium (mg):
795
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