Tortilla Soup Recipe

Name: Tortilla Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, trimmed and sliced; 3 cloves cloves garlic, smashed; 1/2 teaspoon red pepper flakes; 1/2 teaspoon dried oregano; 1/2 teaspoon ground chile powder; 3 tablespoons fresh lime juice; 1/2 teaspoon salt; 1 pound boneless, skinless chicken breast halves; 1 14 1/2ounce can low-sodium tomato sauce; 1/2 of a firm, ripe avocado; 1/2 cup shredded Monterey Jack or pepper-Jack cheese; 4 tablespoons prepared tortilla strips (from a 3.5-ounce package, such as Fresh Gourmet) or see Note

Servings: persons

2 tablespoons olive oil
1 large onion, trimmed and sliced
3 cloves cloves garlic, smashed
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon ground chile powder
3 tablespoons fresh lime juice
1/2 teaspoon salt
1 pound boneless, skinless chicken breast halves
1 14 1/2ounce can low-sodium tomato sauce
1/2 of a firm, ripe avocado
1/2 cup shredded Monterey Jack or pepper-Jack cheese
4 tablespoons prepared tortilla strips (from a 3.5-ounce package, such as Fresh Gourmet) or see Note

1
1. In a medium-size saucepan, heat oil over medium heat. Add onion, garlic, red pepper flakes, oregano and chile powder. Cook, stirring, for 5 minutes or until onions and garlic are softened.
2
2. Add 3 cups water, lime juice and salt. Bring to a simmer over medium-high heat. Add chicken and cook 12 minutes, or until cooked through. Remove chicken to a cutting board and let cool slightly. Using an immersion or upright blender, puree onion mixture until smooth (do this carefully, as mixture will be hot). Return to saucepan; add tomato sauce. Cook 5 minutes over medium heat.
3
3. Meanwhile, shred chicken into bite-size pieces (you should have about 2 cups). Pit avocado and reserve half for another use. Cut remaining half into chunks. Place about 1/2 cup shredded chicken into a bowl. Ladle 1-1/4 cups soup into bowl. Top with 1/4 of the avocado pieces and 2 tablespoons shredded cheese. Sprinkle with 1 tablespoon tortilla strips. Repeat for all servings.
4
Note:
5
4. Instead of tortilla strips, crush a few tortilla chips over top of soup.

333

kcal

Calories

Fat

Carbs

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 tablespoons olive oil, 1 large onion, trimmed and sliced, 3 cloves cloves garlic, smashed, 1/2 teaspoon red pepper flakes, and more.

Yes, 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.

Tortilla Soup

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