The Girl Who Ate Everything · by Christy Denney★ 4.5 (265)
Chicken Tortilla Soup
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 39%
CARBS 28G24% OF CAL
8G FIBER4G SUGAR16G OTHER
FAT 33G63% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mexican chicken tortilla soup simmered in chicken stock with corn tortillas, blended with cumin and chili powder. Topped with sour cream, cilantro, and avocado.
mainmexicansoupchicken🌀 blender🍲 stockpotgluten free
View the full recipe on The Girl Who Ate Everything →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- ¼ cup extra virgin olive oil
- 4 tablespoons unsalted butter
- 2 medium yellow onions (roughly chopped (about 2½ cups))
- 4 cloves garlic (coarsely chopped)
- 1 green or red bell pepper (deseeded and roughly chopped)
- 6 (6-inch) corn tortillas, cut into small pieces ((about 1¼ cups), see note)
- 2 teaspoons chili powder
- 1 tablespoon ground cumin
- 8 cups low sodium chicken stock or broth
- 1½ teaspoons salt
- 1/8 teaspoon cayenne pepper or hot sauce ((optional))
- 3 cups rotisserie chicken (shredded)
- Crushed corn tortilla chips or crispy corn tortilla strips
- Sour cream
- Handful chopped fresh cilantro
- 2 avocados (diced)
- Lime
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 39%
CARBS 28G24% OF CAL
8G FIBER4G SUGAR16G OTHER
FAT 33G63% OF CAL
9G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 1053mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 662mg
- Calcium
- 96mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1053MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.