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Light Chicken Tortilla Soup

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Ingredients

Adjust Servings:
1 tablespoon vegetable oil
1 small onion, chopped
3 - 4 garlic cloves, minced
1 (4 ounce) can of chopped green chilies, drained
1 cup chopped fresh tomato
1 finely chopped jalapeno pepper (optional)
1 (12 ounce) can v8 vegetable juice (use spicy v8 juice)
4 1/2 cups water
1 beef bouillon cube (use knorr extra large)
1 chicken bouillon cube (use knorr extra large)

Nutritional information

145.7
Calories
65 g
Calories From Fat
7.3 g
Total Fat
1.7 g
Saturated Fat
31.1 mg
Cholesterol
617.2 mg
Sodium
9 g
Carbs
1.6 g
Dietary Fiber
5.1 g
Sugars
11.8 g
Protein
364 g
Serving Size

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Light Chicken Tortilla Soup

Features:
    Cuisine:

    This was wonderful! used 4 grilled chicken thighs and homemade chicken stock. used 6+ cups of stock. My family loved it! Will definitely make this again. Thanks!

    • 125 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Light Chicken Tortilla Soup,This is my modified version of a tortilla soup recipe that I found. My whole family loves this soup so I make it often.,This was wonderful! used 4 grilled chicken thighs and homemade chicken stock. used 6+ cups of stock. My family loved it! Will definitely make this again. Thanks!,Perfect flavor I have been looking for, but did not find in other recipes. I followed the directions. used a small jalapeno pepper, fresh zucchini, fresh corn & a can of pinto beans. I added cooked chicken breast diced & at the end (this was not in the posting) wanted to thicken the soup, so I added 1 1/2 cup instant mashed potatoes. It does not change the taste, just gives the soup more body.


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    Steps

    1
    Done

    Heat Some of the Water in the Microwave Until Almost Boiling. Add the Bouillon and Stir to Dissolve.

    2
    Done

    in a Large Pot, Saute First Four Ingredients Until Tender.

    3
    Done

    Add the Remaining Ingredients in the Ingredients List Up to and Including the Chicken (also Include the Bouillon Water and the Remaining Water) .

    4
    Done

    Cover and Bring to a Boil.

    5
    Done

    Reduce Heat to Low and Simmer For About an Hour.

    6
    Done

    Add Any Additional Vegetables That You Want in the Soup. (i Usually Add a Couple of Diced Zucchinis.).

    7
    Done

    Simmer Until the Vegetalbes Are Tender, About 30 More Minutes.

    8
    Done

    to Serve: Make Enough Corn Tortilla Strips For the Amount of Servings That You Are Going to Make. (i Like a Thick Soup So use Two Small Corn Tortillas Per Person).

    9
    Done

    Slice the Corn Tortillas Into Thin Strips and Fry Them in Some Vegetable Oil Until They Are Slightly Crisp.

    10
    Done

    Lightly Sprinkle the Tortilla Strips With Salt If Desired.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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