Tortilla Soup with Baked Tortilla Strips

Name: Tortilla Soup with Baked Tortilla Strips
Prep time: 30 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 soft corn tortillas (6-inch); 2 tablespoons vegetable oil; 1 small onion, chopped (1/3 cup); 2 cloves garlic, finely chopped; 1 medium Anaheim, poblano or jalapeño chile, seeded, chopped; 1 carton (32 oz) reduced-sodium chicken broth; 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained; 1/2 teaspoon coarse (kosher or sea) salt; 1 1/2 cups shredded cooked chicken breast; Avocado slices; 1 cup shredded Oaxaca, Cotija or Manchego cheese; Chopped fresh cilantro; 1 lime, cut into wedges; Cream, if desired; 2 dried pasilla chiles, seeded, cut into julienne (matchstick) strips, if desired

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Prep 30 min
Total 45 min
Ingredients 15
Servings 6

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Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!

by Qué Rica Vida Cocina

Updated Oct 19, 2009

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Ingredients

6 soft corn tortillas (6-inch)
2 tablespoons vegetable oil
1 small onion, chopped (1/3 cup)
2 cloves garlic, finely chopped
1 medium Anaheim, poblano or jalapeño chile, seeded, chopped
1 carton (32 oz) reduced-sodium chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1/2 teaspoon coarse (kosher or sea) salt
1 1/2 cups shredded cooked chicken breast
Avocado slices
1 cup shredded Oaxaca, Cotija or Manchego cheese
Chopped fresh cilantro
1 lime, cut into wedges
Cream, if desired
2 dried pasilla chiles, seeded, cut into julienne (matchstick) strips, if desired

Directions

1

Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes, stirring once halfway through baking, until strips begin to brown; cool. Strips will become crisp when cooled.
2

Meanwhile, in 3-quart saucepan, heat remaining 1 tablespoon oil over medium-high heat. Cook onion in oil about 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3

To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Expert Tips

tip 1
You can substitute another cheese for the Monterey Jack—try Cheddar, Colby-Jack or Chihuahua (Mexican melting cheese).

Nutrition Information

190 Calories, 7g Total Fat, 15g Protein, 16g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 190

Calories from Fat: 60

Total Fat: 7g; 10%

Saturated Fat: 1g; 6%

Trans Fat: 0g

Cholesterol: 30mg; 10%

Sodium: 710mg; 29%

Potassium: 310mg; 9%

Total Carbohydrate: 16g; 5%

Dietary Fiber: 2g; 9%

Sugars: 3g

Protein: 15g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 25%; 25%

Calcium: 6%; 6%

Iron: 8%; 8%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!