Mexican Tortilla Soup
Browse the recipe Mexican Tortilla Soup
Mexican Tortilla Soup
YIELD Makes 8 servings
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Fresh cilantro is used extensively in Mexican cooking. Also called fresh coriander of Chinese parsley, this pungent herb is similar in appearance to flat-leaf parsely.
INGREDIENTS
| Nonstick cooking spray | |
| 2 | pounds boneless skinless chicken breasts, cut into 1/2-inch strips |
| 4 | cups diced carrots |
| 2 | cups sliced celery |
| 1 | cup chopped green bell pepper |
| 1 | cup chopped onion |
| 4 | cloves garlic, minced |
| 1 | jalapeño pepper,* seeded and sliced |
| 1 | teaspoon dried oregano leaves |
| 1/2 | teaspoon ground cumin |
| 8 | cups fat-free reduced-sodium chicken broth |
| 1 | large tomato, seeded and chopped |
| 4 | to 5 tablespoons lime juice |
| 2 | (6-inch) corn tortillas, cut into 1/4-inch strips |
| Salt (optional) | |
| 3 | tablespoons finely chopped fresh cilantro |
PREPARATION:
- Preheat oven to 350°F. Spray large nonstick Dutch oven with cooking spray; heat over medium heat. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Add carrots, celery, bell pepper, onion, garlic, jalapeño pepper, oregano and cumin; cook and stir over medium heat 5 minutes.
- Stir in chicken broth, tomato and lime juice; heat to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes.
- Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired. Place on baking sheet. Bake about 10 minutes or until browned and crisp, stirring occasionally.
- Stir cilantro into soup. Ladle soup into bowls; top evenly with tortilla strips.
This recipe appears in:
Mexican
NUTRITIONAL INFORMATION:
| Serving Size: | 1-3/4 cups soup with tortilla strips |
| Sodium | 132 mg |
| Protein | 23 g |
| Fiber | 4 g |
| Carbohydrate | 16 g |
| Cholesterol | 58 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 15 % |
| Calories | 184 |
DIETARY EXCHANGE:
| Meat | 2-1/2 |
| Vegetable | 2 |