Skip to Content
Menu

Tortilla Soup with Baked Tortilla Strips

  • Save Recipe
  • Prep 30 min
  • Total 45 min
  • Ingredients 15
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!
by Qué Rica Vida Cocina
Updated Oct 19, 2009
  • Save
  • Share
  • Keep Screen On

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

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.

Expert Tips

  • tip 1
    You can substitute another cheese for the Monterey Jack—try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).

Nutrition Information

190 Calories, 7g Total Fat, 15g Protein, 16g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
60
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.

More About This Recipe

  • Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!
  • 2007 © and ®/™ of Small Planet Foods, Inc.
© 2024 ®/TM General Mills All Rights Reserved