Tortilla Soup I

Tortilla Soup I Recipe


Shredded cooked chicken and broiled onion rings are added to chicken stock with a chopped jalapeno pepper, tomatoes and lime juice in this soup served with crushed tortilla chips, cheese and avocado.


  • 9 cups chicken broth
  • 6 cloves roasted garlic
  • ½ cup chopped tomatoes
  • ½ yellow onion, chopped
  • 2 peppers fresh jalapeno peppers, sliced into rings
  • 1 teaspoon dried oregano
  • ½ yellow onion, sliced
  • 2 cups shredded, cooked chicken meat
  • 1 lime, juiced
  • 6 (6 inch) corn tortillas, cut into strips and toasted for garnish


  1. In heavy pot, bring the broth to a boil. Add garlic, tomatoes, chopped onion, jalapeno, and oregano to the stocks. Simmer uncovered for 30 minutes.
  2. Broil the sliced onions until soft and a little brown. Add broiled onions, chicken, lime juice to soup, and simmer till chicken is heated.
  3. Place toasted tortilla strips in each bowl and pour soup over strips.

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Nutritional Information

Tortilla Soup I

Servings Per Recipe: 6
Calories: 148.1
% Daily Value *
protein: 30 %
carbohydrates: 5 %
exchange other carbs:
dietary fiber: 11 %
fat: 4 %
saturated fat: 3 %
cholesterol: 12 %
vitamin a iu: 4 %
niacin equivalents: 64 %
vitamin b6: 26 %
vitamin c: 16 %
folate: 3 %
calcium: 5 %
iron: 7 %
magnesium: 13 %
potassium: 7 %
sodium: 2 %
thiamin: 9 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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