Tortilla Soup Recipe


Health IndexAverageCuisine
Main Ingredient


 Onion1⁄2 Pound, finely chopped
 Unsalted butter3 Tablespoon
 Canned mild green chiles6 Ounce, drained, seeded & finely chopped (One And Half 4 Ounce Cans)
 Canned plum tomatoes29 Ounce, drained, seeded & finely chopped (Two 14 1/2 Ounce Cans)
 Cream cheese6 Ounce, cut into bits (Two 3 Ounce)
 Canned chicken broth14 1⁄2 Ounce
 Finely chopped cooked chicken breast12 Ounce
 Half and half1 1⁄2 Cup (24 tbs)
 Fresh lemon juice4 Teaspoon
 Garlic powder To Taste
 Cayenne pepper To Taste
 Cumin To Taste
 Julienned tortilla strips1⁄2 Cup (8 tbs) (Fried Crisp)
 Green onion1 , chopped
 Monterey jack cheese1 Tablespoon, grated
 Avocado1 , chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3025 Calories from Fat 1924

% Daily Value*

Total Fat 220 g338.3%

Saturated Fat 100.9 g504.4%

Trans Fat 0 g

Cholesterol 587.1 mg

Sodium 5421.4 mg225.9%

Total Carbohydrates 175 g58.3%

Dietary Fiber 29.2 g116.9%

Sugars 40.5 g

Protein 105 g209.6%

Vitamin A 232% Vitamin C 409.4%

Calcium 103.3% Iron 56%

*Based on a 2000 Calorie diet


Cook onion in butter over moderately low heat in a saucepan, stirring occasionally, until onion is softened.
Add chilies and tomatoes.
Cook mixture 8-10 minutes over moderate heat until liquid evaporates, stirring occasionally.
Stir in cream cheese.
Maintain moderate to low heat until cheese melts.
Stir in chicken broth, half & half, lemon juice, cayenne pepper, salt, pepper, cumin and chicken.
Heat soup over moderate heat until hot; do not boil.
Sprinkle tortilla strips, green onions, Monterey Jack cheese and avocado over individual servings.