Tex-Mex Tortilla Soup Recipe

Name: Tex-Mex Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Mission Light or Fat Free Flour Tortillas halved and cut into 1/4 inch strips; 4 cups Low sodium chicken broth; 12 Tomatillos husked and chopped; 2 cloves Garlic finely minced; 1 small Onion chopped; 1 tsp. chile powder; 3 Fresh green chiles - anaheim chiles stemmed, seeded and chopped; 1 large Tomato chopped; 1/4 cup Fresh Parsley chopped; 1 cup Cooked Chicken Breast skinned and shredded; 1 oz. Lowfat Cheddar Cheese shredded; salt and Pepper to taste; Vegetable Oil cooking spray

Servings: persons

2 Mission Light or Fat Free Flour Tortillas halved and cut into 1/4 inch strips
4 cups Low sodium chicken broth
12 Tomatillos husked and chopped
2 cloves Garlic finely minced
1 small Onion chopped
1 tsp. chile powder
3 Fresh green chiles - anaheim chiles stemmed, seeded and chopped
1 large Tomato chopped
1/4 cup Fresh Parsley chopped
1 cup Cooked Chicken Breast skinned and shredded
1 oz. Lowfat Cheddar Cheese shredded
salt and Pepper to taste
Vegetable Oil cooking spray

1
1. Combine the chicken broth, tomatillos, garlic cloves, onion, chili powder and Anaheim chiles in a large saucepan and simmer until the vegetables are tender, about 20 minutes.
2
2. Puree the soup mixture in a food processor or blender. Return it to the saucepan and add the tomatoes, parsley and chicken. Simmer for 15 minutes and season to taste.
3
3. Place the tortilla strips on an ungreased baking pan and spray lightly with vegetable spray. Bake at 350 degrees for 15 minutes, or until lightly browned.
4
4. Ladle soup into bowls. Top with tortilla strips and cheese; serve immediately. Serve with Poppy Seed Cheese Chips.

724

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 Mission Light or Fat Free Flour Tortillas halved and cut into 1/4 inch strips, 4 cups Low sodium chicken broth, 12 Tomatillos husked and chopped, 2 cloves Garlic finely minced, and more.

Yes, Tex-Mex Tortilla Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Tortilla Soup

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