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Hearty Chicken Tortilla Soup

 
One serving costs about $2.31

$2.31 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,gluten free lunch,soup,main course,main dish,dinner
spoonacular Score:67%

Spoonacular Score: 67%

 

Hearty Chicken Tortilla Soup might be a good recipe to expand your main course recipe box. One portion of this dish contains about 21g of protein, 6g of fat, and a total of 246 calories. This recipe serves 8. For $2.31 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up mild feta cheese, garlic cloves, chicken breasts, and a few other things to make it today. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 66%. This score is good. Users who liked this recipe also liked Hearty Tortilla Casserole, Hearty Chicken Soup, and Hearty Chicken Enchilada Soup.

Ingredients

Servings:
1 large
1 large diced carrot
diced carrot
1 large
1 large diced celery stalk
diced celery stalk
1 small
1 small diced onion
diced onion
4
4  garlic cloves
garlic cloves
1
1  diced jalapeno pepper
diced jalapeno pepper
1 Tbsp
1 Tbsp chile powder
chile powder
1 Tbsp
1 Tbsp arbol chili
arbol chili
1 tsp
1 tsp cumin
cumin
1 tsp
1 tsp oregano
oregano
1 tsp
1 tsp dried fresh cilantro
dried fresh cilantro
15 ounces
15 ounces canned black beans
canned black beans
1.5 cups
1.5 cups frozen corn
frozen corn
1 cup
1 cup cooked diced zucchini
cooked diced zucchini
1 cup
1 cup cooked diced yellow squash
cooked diced yellow squash
28 ounces
28 ounces canned tomatoes
canned tomatoes
2 quarts
2 quarts chicken broth
chicken broth
2 large
2 large cooked shredded diced chicken breasts
cooked shredded diced chicken breasts
1
1  lime (juice)
lime (juice)
1 strips
1 strips tortilla strips
tortilla strips
some
some diced avocado
diced avocado
some
some feta cheese
feta cheese
some
some crème fraîche
crème fraîche
some
some lime wedges
lime wedges
some
some toppings
toppings
1 large diced carrot
1 large
diced carrot
1 large diced celery stalk
1 large
diced celery stalk
1 small diced onion
1 small
diced onion
4  garlic cloves
4
garlic cloves
1  diced jalapeno pepper
1
diced jalapeno pepper
1 Tbsp chile powder
1 Tbsp
chile powder
1 Tbsp arbol chili
1 Tbsp
arbol chili
1 tsp cumin
1 tsp
cumin
1 tsp oregano
1 tsp
oregano
1 tsp dried fresh cilantro
1 tsp
dried fresh cilantro
15 ounces canned black beans
15 ounces
canned black beans
1.5 cups frozen corn
1.5 cups
frozen corn
1 cup cooked diced zucchini
1 cup
cooked diced zucchini
1 cup cooked diced yellow squash
1 cup
cooked diced yellow squash
28 ounces canned tomatoes
28 ounces
canned tomatoes
2 quarts chicken broth
2 quarts
chicken broth
2 large cooked shredded diced chicken breasts
2 large
cooked shredded diced chicken breasts
1  lime (juice)
1
lime (juice)
1 strips tortilla strips
1 strips
tortilla strips
some diced avocado
some
diced avocado
some feta cheese
some
feta cheese
some crème fraîche
some
crème fraîche
some lime wedges
some
lime wedges
some toppings
some
toppings

Equipment

paper towels
paper towels
wooden spoon
wooden spoon
dutch oven
dutch oven
frying pan
frying pan
paper towels
paper towels
wooden spoon
wooden spoon
dutch oven
dutch oven
frying pan
frying pan


Instructions

In a large dutch oven or soup pot over medium-high heat add 1 tablespoon of oil and saute the onions, carrots, and celery about 6 to 8 minutes or until just tender. Add jalapeno garlic and saute another 2 to 3 minutes. At this point add the chili powders and cook (toast) them over the heat for a minute or two. Add tomatoes and break up with wooden spoon. Then add zucchini, yellow squash, corn, and black beans. Next add the cumin, oregano, and cilantro along with the chicken broth, chicken, and lime juice. Bring up to a boil. Reduce heat to simmer and cover. Cook for 45 minutes to an hour. While soup is simmering cut 4 small tortillas into strips. Heat small skillet with oil over medium to medium-high heat and fry tortilla strips until lightly golden brown. Drain on paper towels. Serve soup with desired toppings.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.31
Ingredient
1 large diced carrot
1 large diced celery stalk
1 small diced onion
4 garlic cloves
1 diced jalapeno pepper
1 tablespoon chile powder
1 tablespoon arbol chili
1 teaspoon cumin
1 teaspoon oregano
15 ounces canned black beans
1.5 cups frozen corn
1 cup cooked diced zucchini
1 cup cooked diced yellow squash
28 ounces canned tomatoes
2 quarts chicken broth
2 larges cooked shredded diced chicken breasts
1 lime (juice)
some diced avocado
some feta cheese
some crème fraîche
Price
$0.13
$0.02
$0.15
$0.27
$0.06
$0.34
$0.76
$0.13
$0.10
$0.76
$1.15
$0.36
$0.50
$1.70
$6.08
$4.01
$0.25
$0.75
$0.71
$0.21
$18.44

Nutritional Information

Quickview
246k Calories
20g Protein
6g Total Fat
31g Carbs
28% Health Score
Limit These
Calories
246k
12%

Fat
6g
9%

  Saturated Fat
1g
10%

Carbohydrates
31g
10%

  Sugar
7g
8%

Cholesterol
40mg
13%

Sodium
1339mg
58%

Get Enough Of These
Protein
20g
41%

Vitamin A
2662IU
53%

Vitamin C
41mg
51%

Vitamin B3
9mg
50%

Vitamin B6
0.86mg
43%

Fiber
9g
36%

Potassium
1205mg
34%

Manganese
0.65mg
32%

Phosphorus
314mg
31%

Selenium
20µg
30%

Copper
0.45mg
23%

Iron
4mg
22%

Folate
85µg
21%

Vitamin B2
0.35mg
21%

Magnesium
82mg
21%

Vitamin B1
0.27mg
18%

Vitamin B5
1mg
16%

Vitamin E
2mg
15%

Vitamin K
15µg
15%

Calcium
115mg
12%

Zinc
1mg
11%

Vitamin B12
0.28µg
5%

covered percent of daily need

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