Tortilla Soup

Tortilla Soup
Budget-friendly recipe
634

This soup tastes just as good or better the next day. It’s a perfect, make-ahead recipe.

Ingredients

cups
chopped
pounds
skin removed
1
cup
diced, peeled
¾
cup
rinsed, drained
1
tablespoon
½
teaspoon
4
cut into strips, baked until crisp
1
peeled, pitted, sliced

What You'll Need

  • Measuring cup
  • Measuring spoon
  • Cutting board
  • Knife
  • Spatula
  • Soup ladle
  • Can opener (if using canned items)
  • Large saucepan with lid

Directions

  1. Spray a large saucepan with nonstick cooking spray. Add onion and cook over medium-high heat for 5 minutes to brown, stirring occasionally.
  2. Add broth and cover saucepan; increase heat to high. When broth starts to boil, add chicken, squash, beans, chili powder, and garlic powder.
  3. Bring to a boil again; lower heat and simmer for 20 minutes.
  4. Remove chicken from soup and let cool slightly. Shred into small pieces. Add shredded chicken back to soup.
  5. Pour soup into bowls and top with tortilla pieces and avocado. Serve immediately.

Chef Tips

  • In a hurry? Use leftover shredded rotisserie chicken.

Nutrition Info and more

Serving size:
2
cups
Total calories:
390
Total fat:
12 g
Saturated fat:
3 g
Carbohydrates:
32 g
Protein:
41 g
Fiber:
9 g
Sodium:
600 mg
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