Tortilla soup
It’s rare when a family member whose opinion I totally trust calls one of my dinners “delicious” and “wonderful” 5 or 6 times in a half-hour. That’s what happened with this hybrid tortilla soup.
Hybrids are in so I looked at a bunch of recipes online and came up with this. It’s another great way to use the leftover chicken from the one you roasted a day or two before.
Make it all and freeze some for 1 to 2 more dinners pre-made for busy days.
Servings: 8
Ingredients
- Baked tortillas or baked pita chips
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, coarsely chopped
- 1/2 inch jalapeño, seeded and minced
- 1 tablespoon diced mild green chilies
- 2 heaping teaspoons dried oregano
- 2 heaping teaspoons ground cumin
- 1 14.5 can no added salt diced tomatoes plus juice
- 8 cups low sodium chicken broth
- 2 thighs, 2 legs, 1 breast leftover roasted chicken, shredded
- 1 1/2 cup fresh or frozen corn
- Salt and pepper to taste
- Fresh chopped cilantro to taste
- 4 limes, juiced
- 2 avocadoes, sliced
Directions
- Cut tortillas or whole wheat pita bread into wedges, spray with olive oil spray, sprinkle with a little salt, and bake at 350 degrees on a baking sheet until crisp
- In a large soup pot, heat the oil. Sauté the onion, garlic, jalapeño, and mild green chilies until soft.
- Stir in the oregano and cumin. Add the tomatoes and broth. Bring to a boil then simmer for about 10 minutes.
- Add the chicken and simmer for another 5 minutes. Add the corn and simmer for another 3 minutes. Season to taste.
- Add to each serving bowl that has three tortilla or pita chips on the bottom the juice of half a lime. Ladle in soup.
- Top with cilantro and sliced or diced avocado. More chips around the edges?
Nutrition information (per serving)
- Calories: 350
- Total fat: 15 g
- Saturated fat: 3 g
- Trans fat: 0 g
- Cholesterol: 44 mg
- Total carbohydrate: 35 g
- Dietary fiber: 6 g
- Sodium: 299 mg
- Protein: 24 g