It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Mexican Chicken Tortilla Soup
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- #36897
A hearty soup made with chicken, potatoes, and tomatoes in a rich broth and topped with crispy corn tortilla strips.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
3 cups chicken broth
1/2 cup sliced onions
1 cup diced red potatoes
1/2 large green bell pepper, seeded and diced
2 teaspoons minced garlic
2 boneless skinless chicken breast halves, cut into thin strips
1 can (14 ounce size) Mexican-style stewed tomatoes, undrained
1 teaspoon seeded and chopped jalapeno peppers
1/2 teaspoon ground cumin
4 (6-inch size) corn tortillas
olive oil
1 tablespoon fresh lime juice
1/4 cup chopped fresh cilantro
directions
Preheat the oven to 350 degrees F.
Bring 1/2 cup of the broth to a boil in a large pan over medium-high heat. Add the onions, potatoes, bell pepper, and garlic. Cook, stirring occasionally, for 5 minutes.
Add the chicken and cook for 1 minute. Add the tomatoes, jalapenos, cumin, and remaining broth. Bring the soup to a boil then reduce the heat to a simmer. Cook, uncovered, for 15 minutes or until the vegetables are tender and the chicken is cooked through.
Meanwhile, brush both sides of the tortillas with olive oil (or use a sprayer). Slice the tortillas into thin strips. Arrange the tortilla strips in a single layer on a baking sheet and place in the oven. Bake at 350 degrees F for 15 minutes or until crisp, gently stirring the tortilla strips once during the cooking time.
Stir the lime juice and cilantro into the soup and divide the soup between individual serving bowls. Garnish each serving with the tortilla strips.
nutrition data
203 calories, 2 grams fat, 28 grams carbohydrates, 19 grams protein per serving. This recipe is low in fat.
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reviews & comments
This was a wonderful base recipe. I added a bit of chili pepper, more cumin, some salt and pepper. I tried a can of roasted red peppers which turned out great. For more diversity I used some canned corn and canned red beans. Black would be good too. Finally to thicken the soup I added tomato sauce. It turned out great!
May 31, 2006
this recipe was awsome just spicy enough for my lady frind and i i recomend it very highly thanks