Recipes
Chicken Tortilla Soup
8 servings
1 hour total (Active 25 minutes)
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Ingredients
- 1 large sweet onion
- 4 cloves garlic
- ¼ bunch fresh cilantro
- 2 medium jalapeño peppers
- 2 limes, for juice
- 1 cup tortilla chips
- 1 lb chicken tenderloins
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 2 (14.5 oz) cans diced tomatoes, undrained
- 4 cups chicken broth (or stock)
- 2 teaspoons Worcestershire sauce
- ½ cup white rice
- 8 tablespoons sour cream
- 8 tablespoons shredded Mexican-style cheese blend
Steps
- Chop onion, garlic (2 teaspoons), cilantro (¼ cup), and jalapeños (removing seeds and membranes, if desired). Juice limes (2 tablespoons). Crush chips coarsely.
- Preheat large stockpot on medium-high 2–3 minutes. Season chicken with salt and pepper (wash hands). Place oil and chicken in pot; cook 2–3 minutes on each side until browned. Remove chicken from pot.
- Add onions, jalapeños, garlic, oregano, and cumin to same pot; cook 4–5 minutes, stirring occasionally, until vegetables are tender. Cut chicken into bite-size pieces and return to pot. Stir in tomatoes, stock, Worcestershire sauce, and lime juice; bring to a boil, then reduce heat to low.
- Cover and simmer 10 minutes. Stir in rice; re-cover and simmer 20 more minutes until rice is tender and chicken is 165°F. Serve soup topped with sour cream, cheese, cilantro, and chips.
Amount per ⅛ recipe serving: Calories 250, Total Fat 10g, Sat Fat 3.5g, Trans Fat 0g, Chol 50mg, Sodium 680mg, Total Carb 21g, Fiber 2g, Sugars 4g, Protein 16g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 10%