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TORTILLA SOUP

TORTILLA SOUP

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Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course, Salad, Soup
Servings 8
Calories 220.3 kcal

Notes

Nutrition per Serving Cal: 220.3 • Fat: 9.9g • Carb: 17.3g • Protein: 18.3g • Fiber: 4g • Sugar: 2.9g
Ingredients
  • 1 1/2 tsp canola oil
  • 1 white onion, chopped
  • 4 cloves garlic, minced
  • 1 serrano pepper, seeded and minced
  • 1 Tbsp chili powder
  • 1/2 tsp cumin
  • 1 1/2 tsp oregano
  • 1 – 14.5oz. can of petite diced tomatoes
  • 10 cups of water
  • 3 1/2 Tbsp Better Than Bullion Chicken flavor
  • (or 10 cups low sodium chicken broth instead of water & bullion)
  • 1/2 bunch cilantro, chopped
Toppings
  • 4 corn tortillas, cut into strips
  • 2 Tbsp canola oil
  • 2 chicken breasts, grilled and cubed
  • 2 ears of corn, grilled
  • 1 large avocado, cubed
  • 1/2 bunch cilantro, chopped
  • 1/2 cup low fat Monterey Jack cheese, shredded
Method
  1. Heat canola oil in a stockpot over medium high heat. Add onions when hot and sauté for 8 minutes.
  2. Add garlic, serrano, chili powder, cumin and oregano. Stir to mix with onion and cook for another 2 minutes.
  3. Add tomatoes, water and bullion. Bring to a boil and mix to combine.
  4. Add cilantro and lower heat to medium low. Let simmer for 30 minutes.
  5. Meanwhile, heat canola oil in a skillet and in two batches, fry up the tortilla strips, flipping occasionally. Let them dry on a plate covered with a few paper towels. This will help soak up and residual oil.
  6. Before serving, heat bowls to keep soup hot.
  7. In the bottom of each bowl add chicken and grilled corn. Ladle broth on top and top each bowl with avocado, cilantro, cheese and tortilla strips.
  8. Serve immediately.