Tortilla Soup

Total Time:
30 min
Prep:
10 min
Cook:
20 min
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, sliced
  • 1 chipotle in adobo sauce, minced
  • 1 tablespoon chili powder
  • Kosher salt
  • 6 cups chicken broth, low-sodium canned
  • 1 cup corn kernels, fresh or frozen and thawed
  • 1 ripe tomato, chopped
  • 1 cup shredded cooked chicken
  • 1/2 cup cilantro
  • 1/4 cup freshly squeezed lime juice (about 2 limes)
  • About a dozen corn tortilla chips, broken
  • Lime wedges (optional)
Directions

1. Heat oil in a medium saucepan over medium heat. Add onion, garlic, chipotle, chili powder, and 2 teaspoons salt and cook until onion softens, about 5 minutes. Add chicken broth, bring to a boil, reduce heat to a simmer and cook uncovered, for 10 minutes. Add corn and cook for 5 minutes more.

2. Remove soup from heat and stir in tomato, chicken, cilantro, and lime juice. Divide tortilla chips among 4 warmed bowls, ladle soup on top, and serve. Serve with lime wedges, if desired.

Calories: 276

Total Fat: 13 grams

Saturated Fat: 2 grams

Total Carbohydrate: 22 grams

Protein:21 grams

Sodium: 389 milligrams

Cholesterol: 30 milligrams

Fiber: 3 grams


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