How to Make Tortilla Soup II - A Step-by-Step Guide

Tortilla soup is a classic Mexican dish that is satisfying, flavorful, and perfect for warming up on a chilly day. This recipe for Tortilla Soup II is an updated twist on the traditional version, featuring a rich and zesty broth, tender chicken, and an array of delicious toppings. Whether you're looking for a comforting meal to enjoy with the family or a simple and quick dinner idea, this recipe is sure to become a favorite in your home.

The base of this Tortilla Soup II is a flavorfu...

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Ingredients

  • 4 boneless chicken breast halves, cooked and shredded
  • 2 (14.5 ounce) cans chicken broth
  • 1 (4 ounce) can diced green chiles
  • 1 (10 ounce) can diced tomatoes with green chile peppers
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon ground cumin
  • 4 (10 inch) flour tortillas
  • 1 tablespoon olive oil

Information

  • Prep Time: 15 mins
  • Cook Time: 55 mins
  • Total Time: 1 hr 10 mins
  • Servings: 7
  • Yield: 6 to 8 - servings

  • Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  • Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  • Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  • Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
  • Nutrition

    285 cal.

    • Total Fat: 7g
    • Saturated Fat: 2g
    • Cholesterol: 47mg
    • Sodium: 585mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 22g
    • Vitamin C: 16mg
    • Calcium: 76mg
    • Iron: 2mg
    • Potassium: 277mg