Recipe By Joelene Craver
Rating
Published Jan 24th
Prep 20m Cook 50m Additional - Ready In 1h 10m
Servings 6 servings Calories 148.1

This is a favorite among us Texans, and there are so many diverse ways to prepare it. I have experimented with more entailed recipes, and came up with this one which is just as delicious as the labor intensive ones. Pass around chopped cilantro, cubed avocados, and crumbled Jack cheese for garnish.

Recipe Ingredients

  • 9 cups chicken broth
  • 6 cloves roasted garlic
  • ½ cup chopped tomatoes
  • ½ yellow onion, chopped
  • 2 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

Cooking Directions

  1. 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. 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. 3 Place toasted tortilla strips in each bowl and pour soup over strips.

Nutrition Facts

  • Calories 148.1
  • Carbohydrate 16.5 g
  • Cholesterol 35 mg
  • Fat 2.8 g
  • Fiber 2.7 g
  • Protein 14.8 g
  • Saturated Fat 0.6 g
  • Sodium 37.8 mg
  • Sugar 1.8 g

Reviews

  1. not my fav
  2. I absolutly loved this recipe! I made it exactly as is. The only variation I did was instead of chopped fresh tomatoes I used the canned ones.. I think the canned ones always give a little more flavor. Excellent recipe!
  3. Just did the recipe last night for the 1st time. 2 thumbs up! Wife loved it. I love it. Friends love it. I did improvise a bit. I used a rotisserie chicken already cooked in the deli and just deboned and took all the meat from it to try and save some time and added - Read more ...
  4. This was my first time makeing tortilla soup. Ive tasted others but I have to say this was so far the best. I tweaked it a bit following other suggestions. I fried the tortilla strips to make crunchy and then added green chili instead of jalapenos and skipped the onion rings. I served it with - Read more ...
  5. This turned out great. I added some black beans to the soup. And in the bottom of the bowl some strips of avocado and shredded cheese. Also put some green salsa out that people could stir in to increase the spiciness/tanginess level. There are alot of ways to dress the soup up but even alone - Read more ...
  6. I love this soup!! I made it and everyone loved it. Needless to say there were no leftovers. This is a keeper!
  7. This is a great very delicious recipe! I have a similar one from a friend that adds black beans and fresh corn. And we fry up the tortilla strips in Canola oil which Im sure adds some fat but they taste great! 6 of my friends agree...This is a keeper!!
  8. This soup is fantastic tasting AND healthy! I did two bnls/sknls chicken breasts in the crock pot with chicken stock to get them shreddable then used the stock in the recipe (after straining out the fat). I was worried about the slices of jalepeno being too spicy but they weren't at all- as a matter - Read more ...
  9. Delicious soup and easy to make. I fried some flour tortilla strips (instead of corn) in a little olive oil and in lue of jalepeno peppers I just used cayenne.
  10. I was surprised by how good this recipe is. It's a good low carb soup if you eat it without the tortilla strips. After making it several times I recommend making it with canned jalapenos. For some reason fresh ones don't lend their heat to the soup and it comes out bland. Also definately eat - Read more ...
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