Our popular chicken tortilla soup is an easy recipe to serve for lunch or dinner. This comforting and hearty one-pot meal is the perfect way to warm up during the cold seasons and can be enjoyed by all.
SERVINGS: 12 6-ounce servings
INGREDIENTS
¼ cup diced onions
½ cup plus 1 tablespoon margarine
½ cup plus 1 tablespoon flour
52 ounces water
3½ tablespoon tomato pureed
1 tablespoon diced canned pimiento
2½ tablespoon diced canned green chilies
2½ tablespoon sliced canned jalapeno peppers, chopped
1 tablespoon + 1½ teaspoon chicken soup base (concentrated paste)
1½ to 2 cup cooked, diced white meat chicken
1½ teaspoon cumin
2½ tablespoon shredded Monterey Jack cheese
¾ cup shredded cheddar cheese
DIRECTIONS
- Melt margarine in pot.
- Add onions and cook until tender.
- Stir in flour to make a roux.
- Pour in water, stirring as you go.
- Cook to thicken, stirring constantly.
- Add rest of ingredients.
- Cook for about 30 minutes, stirring often.
- Top soup with tortilla strips (optional).
NUTRITIONAL INFORMATION
Per 6-ounce serving (small café serving container) without tortilla strips
Calories: 185
Carbohydrates: 6.3 grams
Sodium: 420 milligrams
Fat: 13.5 grams
Protein: 9.8 grams
Dietary Fiber: 0.5 grams
Sugar: 9 grams
½ ounce of tortillas strips adds 71 calories, 3.7 g fat and about 0.9 g of fiber.