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Tortilla Soup with Baked Tortilla Strips

  • Prep 30 min
  • Total 45 min
  • Ingredients 15
  • Servings 6

Ingredients

6
soft corn tortillas (6-inch)
2
tablespoons vegetable oil
1
small onion, chopped (1/3 cup)
2
cloves garlic, finely chopped
1
medium Anaheim, poblano or jalapeño chile, seeded, chopped
1
carton (32 oz) reduced-sodium chicken broth
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2
teaspoon coarse (kosher or sea) salt
1 1/2
cups shredded cooked chicken breast
Avocado slices
1
cup shredded Oaxaca, Cotija or Manchego cheese
Chopped fresh cilantro
1
lime, cut into wedges
Cream, if desired
2
dried pasilla chiles, seeded, cut into julienne (matchstick) strips, if desired
2007 © and ®/™ of Small Planet Foods, Inc.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
710mg
29%
Potassium
310mg
9%
Total Carbohydrate
16g
5%
Dietary Fiber
2g
9%
Sugars
3g
Protein
15g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!

You can substitute another cheese for the Monterey Jack—try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).

Directions

  • 1 Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes, stirring once halfway through baking, until strips begin to brown; cool. Strips will become crisp when cooled.
  • 2 Meanwhile, in 3-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
  • 3 To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!

Rate and Comment

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!