Photo: Cala
Chicken-Tortilla Soup
11 ingredients
openrecipes
If you do not have shredded chicken on hand, purchase a rotisserie chicken and shred the breast meat for use in this soup. Reserve the remaining meat for another use. Alternatively, poach or bake a whole, skinless, boneless chicken breast. Let cool, then shred the meat.
Estimated Nutrition (whole recipe, rough)
841
Calories
46g
Protein
52g
Fat
52g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Chicken | 100g cooked | 165 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbs. olive oil
- 1/2 white onion, finely chopped
- 2 tsp. chili powder
- 6 cups chicken stock, homemade (see related recipe at left) or purchased
- 2 cups shredded cooked chicken, homemade (see related recipe at left) or purchased
- Juice of 3 to 4 limes
- Salt, to taste
- 1 1/2 cups corn tortilla chip pieces
- 1/2 cup crumbled queso fresco, or 1/2 cup shredded Monterey jack cheese
- 1 avocado, halved, pitted, peeled and cubed
- 1/4 cup chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes