Chicken Tortilla Soup

JoolieW68 · April 2012

I've made this recipie many times and have in the past estimated the nutrition info, but today took detailed notes on it. This makes a pretty large pot of soup and comes to about 17 measuring cups worth. Here are the ingredients:

2lbs grilled, chopped chicken breast (no skin, no marinade, but I do put Mrs. Dash on them when grilling)
1 can (15.5oz) corn - DRAINED (I use 'fiesta' corn)
1 can (15.5oz) white hominy - DRAINED
1 can (15 oz) black beans - DRAINED
1 large can (28oz) CRUSHED tomatoes (make sure they are crushed and nothing else)
1 small can (4.5 oz) chopped chilis
1 Tbsp extra virgin olive oil
2 1/2 cups low sodium chicken broth
1/2 cup chopped onion
1/4 cup chopped fresh cilantro (measure it after you've pulverized it)
1 Tbsp minced garlic (I buy pre-minched in the jar, I don't mince frensh stuff)
1 tsp oregano
2 tsp chili powder

In large pot, add olive oil, garlic, oregano, and chili powder. Saute over medium heat until the onion starts getting soft.

Add crushed tomatoes and broth. Bring to a low boil and let boil for 10 minutes or so.

Add corn, hominy, beans, and chilis. Bring back to a boil for a few minutes

Add chicken and cilantro. Set heat to low (about 9:00 on the dial) and let simmer for 20 minutes. Stir occassionally.

EAT.

Today I actually had 35oz of chicken, so am using that amount in my calculations, rather than 32oz. Again, I estimate about 17 measuring cups of soup, which comes to these numbers per cup serving:

Calories: 181
Fat: 3g
Carbs: 40g
Sodium: 501mg
Fiber: 3g
Protein: 21g

EDIT
UGH. I just measured the number of cups after the soup cooled and I put it away. Turns out its closer to 12 measuring cups and not 17, so here are the revised numbers:

Calories: 256
Fat: 4g
Carbs: 57g
Sodium: 710mg
Fiber: 4.5g
Protein: 30g

You can top with a little shredded cheese, tortilla strips, sour cream, whatever, but you'll have to figure out the nutrition info for that.

bkandisjj29 · April 2012

This sounds really good. I am going to try it. I think my husband would like it too!

ginamcoyle · April 2012

bump

warnerl1 · April 2012

BUMP!!!! lol

ullrichMEX · April 2012

Yummi!, your soup sound similar to what we call in Mexico "Caldo Tlalpeño" "i.e. Tlalpeño Soup"

boiled Chicken breast (no skin) (with onion, garlic, oregano, 1 tomato etc), shred chicken once cooked using hands, return to broth and then serve as a soup adding tortilla strips, and more importantly a little tablespoon (or less because is so hot) of chipotele chilli, shredded oaxaca cheese and cubed avocado (these 3 are the main ingredients) and some times sour cream on the top.

so delicious!

ullrichMEX · April 2012

I forgot, they add a little rice while cooking chicken,

google: caldo tlalpeño and you will see

JoolieW68 · April 2012

Yummi!, your soup sound similar to what we call in Mexico "Caldo Tlalpeño" "i.e. Tlalpeño Soup"

boiled Chicken breast (no skin) (with onion, garlic, oregano, 1 tomato etc), shred chicken once cooked using hands, return to broth and then serve as a soup adding tortilla strips, and more importantly a little tablespoon (or less because is so hot) of chipotele chilli, shredded oaxaca cheese and cubed avocado (these 3 are the main ingredients) and some times sour cream on the top.

so delicious!

Sounds good. Minus the avocado since they make me sick.

JoolieW68 · April 2012

UGH. I just measured the number of cups after the soup cooled and I put it away. Turns out its closer to 12 measuring cups and not 17, so here are the revised numbers:

Calories: 256
Fat: 4g
Carbs: 57g
Sodium: 710mg
Fiber: 4.5g
Protein: 30g

I can't edit the original post anymore so hope others see this one.

LaurenAOK · April 2012

BUMP, looks awesome!

Man it makes A LOT though. I'd only be making it for myself and could probably only eat 2 cups at a time. So 12 cups is too much! Maybe I could force my roommates to eat some... shouldn't take much coaxing

I'm a vegetarian but I'll just take the chicken out and use vegetable broth, no biggie there.

Thanks for sharing!