Tortilla Chicken Vegetable Soup Recipe

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Most Helpful Positive Review

Dec 17, 2003

Better than southern homeade veggie soup fresh from the garden! I used both red bell pepper and carrots, extra spices (especially cumin), and substituted potatoes for rice. We can't stop eating it and it made plenty to share. MANY thanks to the submitter!!!

—KIMBERLY KAY

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Most Helpful Critical Review

Oct 19, 2010

This is OK but I usually make this Tortilla soup recipe I found on here and I like my usual recipe much better. I probably won't make it again.

—JEP

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42 Ratings

Jan 30, 2006

I made this soup 2 days ago and it is no more it was awesome. I tripled the recipe added a teaspoon of cinnamon for warmth omitted the rice and my family loved it. I could eat this almost everyday... I have for the last two days. I used thighs instead of breast and instead of water I used chicken stock. It was gggggrrrreat!

—langie

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Nov 08, 2004

Awesome soup! This soup turned out SO well! You can def. add any veggies you want. I didn't use tortillas, to keep it healthier and it's still amazing. I would suggest, however, to season your chicken/stock with salt and pepper while it's cooking. Thanks for the recipe!

—SanDiegoCook

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Jan 21, 2006

This is a very hearty soup. Used Tortilla Soup II as a base and went from there. I added more canned diced tomatoes and a 32-ounce bag of Fiesta Blend veggies (corn, onion, black beans, peppers) so I didn't include the rice. Wasn't needed because this was so think, more like a stew. Increased the amount of cumin and used frozen diced onions as a timesaver.

—JDVMD

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Nov 17, 2010

This was a fantastic soup that you can really tailor to your likes. I made a couple of minor changes to this to be able to freeze this. I didn't add the cilantro simply because I forgot to. I skipped the green onion and used regular onion instead. We really enjoyed this soup and look forward to eating this for lunch tomorrow and freezing the remainder.

—ladybuggs5224

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Jan 05, 2005

I used only one can of tomatoes and we added lime juice at the table. Put in a couple of mild green peppers too. Excellent flavor, beautiful color, and lots of it--perfect for company or for freezing leftovers. Great way to get rid of stale tortilla chips too!

—COOKING66

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Mar 06, 2005

Very good; broth was just a little plain, however. Next time I'll use only one can tomatoes and less cilantro.

—zombified

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Nutrition

Calories
304 kcal
15%

Carbohydrates
24.6 g
8%

Cholesterol
67 mg
22%

Fat
11.3 g
17%

Fiber
3.3 g
13%

Protein
24.9 g
50%

Sodium
371 mg
15%

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

Nutritional Information

Tortilla Chicken Vegetable Soup

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories: 304
Calories from Fat: 102

% Daily Value *
Total Fat 11.3g 17 %
Saturated Fat 3.1g 15 %
Cholesterol 67mg 22 %
Sodium 371mg 15 %
Potassium 525mg 15 %
Total Carbohydrates 24.6g 8 %
Dietary Fiber 3.3g 13 %
Protein 24.9g 50 %
** Sugars 5.2g
Vitamin A 50 %
Vitamin C 59 %
Calcium 9 %
Iron 37 %
** Thiamin 17 %
** Niacin 82 %
** Vitamin B6 24 %
** Magnesium 16 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.