Chicken Tortilla Soup IV Recipe - Allrecipes.com
Chicken Tortilla Soup IV Recipe

Chicken Tortilla Soup IV

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"Loaded with corn and beans, this soup is hearty enough for a main meal. Save time by topping it with purchased tortilla chips."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Heat 2 teaspoons of the oil in a large pot over medium heat. Add half of the tortilla strips, stirring often, until crisp. Drain on paper towels. Repeat with remaining 1/2 teaspoon of oil and remaining tortilla strips and set aside.
  2. Add the broth, cumin, chili powder and oregano to the pot. Raise heat to high and bring to a boil. Add the beans, corn, chicken and salsa. Reduce heat to low, stir and simmer for about 2 minutes, or until chicken is cooked through and no longer pink inside.
  3. Add the cilantro and half of the reserved tortilla strips. Ladle into individual bowls and garnish each bowl with some of the remaining strips.
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Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2003

This recipe was so quick and easy but didn't taste like it. It was just like the soup that is served at a local Mexican restaurant that my husband and I frequent. I was so fond of that soup that I have asked my daughter to consider working there part time just to get the recipe; now she is off the hook. I added a 4oz can of chopped chili peppers to spice it up, and since I like a more brothy soup, I will increase the broth, spices, and salsa the next time I make it.

 
Most Helpful Critical Review
May 11, 2006

This was okay, in my opinion. Instead of frying the tortilla strips, I buy plain tortilla chips and throw them in. I had to add more chili powder and omitted the corn (personal preference). It wasn't the best tortilla soup I've had, but it wasn't the worst. I'd make it again with some tweaking.

 
Jul 12, 2003

This was extremely easy and excellent. I scaled it to make 20 servings for a party and it was great. I used less cilantro and topped with mexican cheese. I also used store bought tortillas for ease. Definitely would make again.

 
Nov 13, 2006

This is a very easy recipe to make and very very flavorful. I highly recommend it to Tortilla soup lovers. To save time, use regular tortilla chips. As good and much quicker.

 
Jun 16, 2003

This recipe got rave reviews. I altered it a bit, by using leftover whole chicken, omitting the salsa, and topping it with avocado and Jack cheese. Yummy. This ones a keeper.

 
Jun 16, 2003

This was hearty and satisfying. I just had to add a bit more seasoning for my taste because I like things with a lot of zip. Overall, I enjoyed it very much and will definitely make it again.

 
Jan 06, 2005

Great recipe. Doesn't take long to cook. I use store-bought tortillas so that makes one less step. I used 1/2 the fresh cilantro, 1/2 the salsa amount the recipe calls for, and more chili powder. Serve garnished with chopped cilantro, plus either grated cheddar cheese or a TBSP of sour cream. Adjust spices accordingly for children.

 
Jun 16, 2003

This is a tasty and quick recipe! It's great with some shredded mexican cheese sprinkled on top.

 

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Nutrition

  • Calories
  • 257 kcal
  • 13%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 20 mg
  • 7%
  • Fat
  • 5.5 g
  • 8%
  • Fiber
  • 7.3 g
  • 29%
  • Protein
  • 17.6 g
  • 35%
  • Sodium
  • 968 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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