TOP 5 Chicken Tortilla Soup Recipes Pioneer Woman
In this post, we have compiled a list of the greatest Chicken Tortilla Soup recipes for you to select from. You may sort them by cooking time, calories, or just appearance. This recipe is ideal for pleasing yourself and your friends; it requires little time and effort, yet it is one of many of my friends’ favorite foods! Good luck!
1.Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
- 2 whole boneless skinless chicken breasts
- 1 tbsp. olive oil
- 1 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1 tbsp. olive oil
- 1 c. diced onion
- 1/4 c. diced green bell pepper
- 1/4 c. red bell pepper
- 3 cloves garlic minced
- 1 can 10 ounces Rotel Tomatoes & Green Chilies
- 3 tbsp. tomato paste
- 4 c. hot water
- 2 cans 15 ounces black beans, drained
- 3 tbsp. cornmeal or masa
- 5 whole corn tortillas cut into uniform strips around 2 to 3 inches
- Sour cream diced red onion, diced avocado, pico de gallo oralsa grated Monterey Jack cheese and/or cilantro, for garnishing
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Combine cumin, chili powder, garlic powder, and salt in a bowl.
- Drizzle 1 tablespoon olive oil over chicken breasts, then season on both sides with a little quantity of spice mix. Set aside the remaining spice mixture.
- On a baking pan, place the chicken breasts. Bake for 20 to 25 minutes, or until the chicken is cooked through. Shred the chicken using two forks. Place aside.
- 1 tablespoon olive oil, heated in a saucepan over medium high heat Combine the onions, red pepper, green pepper, and minced garlic in a mixing bowl. Begin cooking by stirring in the remainder of the spice mixture. Stir to mix, then stir in the shredded chicken.
- Fill the pot halfway with Rotel, chicken stock, tomato paste, water, and black beans. Bring to a boil, then lower to a low heat. Cook, uncovered, for 45 minutes.
- Combine cornmeal and a little water. Pour into the soup and cook for another 30 minutes. Check the spices and add more if necessary—-use more chili powder if it needs more heat, and don't undersalt. Turn off the heat and let aside for 15 to 20 minutes before serving. Stir in the tortilla strips five minutes before serving.
- Top with sour cream, sliced red onion, diced avocado, pico de gallo, grated cheese, and/or, if available! (The garnishes add a lot of flavor to the soup.)
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 251 | |
| % Daily Value* | ||
| Total Fat 7 g | 10 % | |
| Saturated Fat 1 g | 6 % | |
| Trans Fat 0 g | ||
| Cholesterol 50 mg | 17 % | |
| Sodium 495 mg | 21 % | |
| Total Carbohydrate 26 g | 9 % | |
| Dietary Fiber 6 g | 25 % | |
| Total Sugars 2 g | ||
| Includes – Added Sugars | ||
| Protein 23 g | 46 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 70 mg | 7 % |
| Iron 3 mg | 16 % |
| Potassium 690 mg | 15 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 7 g | 10 % |
|---|---|---|
| Saturated | 1 g | 6 % |
| Trans | 0 g | – |
| Monounsaturated | 3 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 26 g | 9 % |
| Fiber | 6 g | 25 % |
| Total Sugars | 2 g | – |
| Added Sugars | – | – |
| Protein | 23 g | 46 % |
| Cholesterol | 50 mg | 17 % |
| Sodium | 495 mg | 21 % |
| Calcium | 70 mg | 7 % |
| Magnesium | 61 mg | 15 % |
| Potassium | 690 mg | 15 % |
| Iron | 3 mg | 16 % |
| Zinc | 1 mg | 12 % |
| Phosphorus | 309 mg | 44 % |
| Vitamin A | 25 Вµg | 3 % |
| Vitamin C | 26 mg | 29 % |
| Thiamin (B1) | 0 mg | 17 % |
| Riboflavin (B2) | 0 mg | 21 % |
| Niacin (B3) | 9 mg | 59 % |
| Vitamin B6 | 1 mg | 59 % |
| Folate (Equivalent) | 78 Вµg | 20 % |
| Folate (Food) | 67 Вµg | – |
| Vitamin B12 | 0 Вµg | 11 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 2 mg | 12 % |
| Vitamin K | 5 Вµg | 4 % |
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a11528/chicken-tortilla-soup/
Also may be interested:
What is Chicken Tortilla Soup made of?
Tortilla soup is a tomato (or chicken) based Mexican-inspired soup. It commonly contains corn, beans, and additional ingredients such as jalapenos and cilantro. It’s simmered and then topped with crispy tortilla strips and anything else you like.
Will flour tortillas dissolve in soup?
You throw the tortillas in with the rest of the soup in the slow cooker, and by the time you’re ready to shred your chicken, the tortillas will be broken up and soft. Just a minute of stirring and they’ll dissolve, leaving your soup silky smooth with a delightful corn tortilla taste!
2.Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
- 1 1/2 teaspoons ground cumin
- About 1 1/4 teaspoons chilli powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt plus more to taste
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 3 cloves garlic minced
- One 10-ounce can diced tomatoes and green
- chiles such as Rotel
- 4 cups low-sodium chicken broth
- 4 cups hot water
- 3 tablespoons tomato paste
- Two 15-ounce cans black beans drained
- 3 tablespoons cornmeal
- 5 small corn tortillas
- Diced avocado
- Diced red onion
- Sour cream
- Chopped fresh cilantro
- Other suggested toppings: Grated Monterey
- Jack cheese pico de gallo
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Begin by combining the cumin, 1 teaspoon of the chili powder, garlic powder, and salt. 1 tablespoon olive oil drizzled over the chicken breasts
- Then add 1 teaspoon of the spice combination. Set the remaining spice mixture aside. Bake for 15 to 20 minutes, or until the chicken is well done. Take it out of the oven. Set aside the chicken, which has been cut into cubes.
- In a large saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Combine the onions, green and red bell peppers, and garlic in a mixing bowl. Add a spoonful of the spice combination that was used to season the chicken. For more heat, add a little extra chilli powder (approximately 1/4 teaspoon). Cook until the veggies begin to turn golden brown, approximately 5 minutes. Combine the cubed chicken and diced tomatoes, liquid and all, in a mixing bowl. Combine the chicken broth, boiling water, and tomato paste in a mixing bowl. Stir everything together and bring it to a boil. Turn the heat down low. Pour in the drained black beans. Next, combine the cornmeal and 1/2 cup water. Cook the soup for 10 to 15 minutes after adding the ingredients. Taste it and adjust the spices or salt as required; don't under salt it!
- Make consistent 2- to 3-inch strips out of the tortillas. Just before serving, stir the majority of them into the soup. This is what gives tortilla soup its name! Turn off the heat and prepare to serve. Pour the soup into a bowl, then top with avocado, red onion, sour cream, cilantro, and additional tortilla pieces.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 301 | |
| % Daily Value* | ||
| Total Fat 7 g | 11 % | |
| Saturated Fat 1 g | 6 % | |
| Trans Fat 0 g | ||
| Cholesterol 50 mg | 17 % | |
| Sodium 438 mg | 18 % | |
| Total Carbohydrate 34 g | 11 % | |
| Dietary Fiber 10 g | 41 % | |
| Total Sugars 3 g | ||
| Includes – Added Sugars | ||
| Protein 26 g | 53 % | |
| Vitamin D 0 Вµg | 0 % |
|---|---|
| Calcium 91 mg | 9 % |
| Iron 4 mg | 21 % |
| Potassium 915 mg | 19 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free
| Fat | 7 g | 11 % |
|---|---|---|
| Saturated | 1 g | 6 % |
| Trans | 0 g | – |
| Monounsaturated | 4 g | – |
| Polyunsaturated | 1 g | – |
| Carbs | 34 g | 11 % |
| Fiber | 10 g | 41 % |
| Total Sugars | 3 g | – |
| Added Sugars | – | – |
| Protein | 26 g | 53 % |
| Cholesterol | 50 mg | 17 % |
| Sodium | 438 mg | 18 % |
| Calcium | 91 mg | 9 % |
| Magnesium | 84 mg | 20 % |
| Potassium | 915 mg | 19 % |
| Iron | 4 mg | 21 % |
| Zinc | 2 mg | 15 % |
| Phosphorus | 374 mg | 53 % |
| Vitamin A | 49 Вµg | 5 % |
| Vitamin C | 22 mg | 24 % |
| Thiamin (B1) | 0 mg | 40 % |
| Riboflavin (B2) | 0 mg | 28 % |
| Niacin (B3) | 10 mg | 62 % |
| Vitamin B6 | 1 mg | 61 % |
| Folate (Equivalent) | 97 Вµg | 24 % |
| Folate (Food) | 86 Вµg | – |
| Vitamin B12 | 0 Вµg | 11 % |
| Vitamin D | 0 Вµg | 0 % |
| Vitamin E | 2 mg | 16 % |
| Vitamin K | 23 Вµg | 19 % |
Source: https://www.foodnetwork.com/recipes/ree-drummond/chicken-tortilla-soup-recipe-2020195
Also may be interested:
How do I thicken Chicken Tortilla Soup?
You might use additional ingredients to make the broth rely more heavily on the components.
Thicken using roux, cornstarch, masa, or other kinds of flour such as potato flour, tapioca flour, or arrowroot flour.
What is the most popular soup in Mexico?
Caldo de res. Soup. MEXICO. shutterstock is a stock photography website.
Stew. MEXICO’s Green Pozole (Pozole Verde). T. Tseng
Soup. Soup with lime. … Yucatán
Soup. Cured cheese soup. Offal Sonora Menudo soup.MEXICO.
Soup with meat. Carne en juego … Guadalajara
Soup. Tortilla soup. SEAFOOD FROM MEXICO Soup. Camarón caldo. MEXICO.
3.Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 28 ounce can crushed tomatoes
- 1 10.5 ounce can condensed chicken broth
- 1 ¼ cups water
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 15 ounce can black beans, rinsed and drained
- 2 large boneless chicken breast halves cooked and cut into bite-sized pieces
- 1 cup whole corn kernels cooked
- 1 cup white hominy
- 1 4 ounce can chopped green chile peppers
- ¼ cup chopped fresh cilantro
- ½ cup crushed tortilla chips or to taste
- 2 medium avocados sliced, or to taste
- ½ cup shredded Monterey Jack cheese or to taste
- 2 tablespoons chopped green onions or to taste
Instructions
- In a medium-sized stockpot, heat the oil. Cook until the onion and garlic are tender, approximately 5 minutes. Bring to a boil with the crushed tomatoes, condensed broth, water, chili powder, and oregano. Reduce the heat to low and continue to cook for 5 to 10 minutes.
- Combine black beans, cooked chicken, corn, hominy, chile peppers, and cilantro in a mixing bowl. Cook for 10 minutes.
- Crush tortilla chips, avocado slices, Monterey Jack cheese, and green onions into separate serving dishes and top with soup.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 337 | |
| % Daily Value* | ||
| Total Fat 16 g | 25 % | |
| Saturated Fat 4 g | 20 % | |
| Trans Fat 0 g | ||
| Cholesterol 25 mg | 8 % | |
| Sodium 666 mg | 28 % | |
| Total Carbohydrate 34 g | 11 % | |
| Dietary Fiber 11 g | 44 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 17 g | 34 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 146 mg | 15 % |
| Iron 4 mg | 20 % |
| Potassium 978 mg | 21 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * gluten Free * wheat Free * egg Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free
| Fat | 16 g | 25 % |
|---|---|---|
| Saturated | 4 g | 20 % |
| Trans | 0 g | – |
| Monounsaturated | 9 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 34 g | 11 % |
| Fiber | 11 g | 44 % |
| Total Sugars | 7 g | – |
| Added Sugars | – | – |
| Protein | 17 g | 34 % |
| Cholesterol | 25 mg | 8 % |
| Sodium | 666 mg | 28 % |
| Calcium | 146 mg | 15 % |
| Magnesium | 81 mg | 19 % |
| Potassium | 978 mg | 21 % |
| Iron | 4 mg | 20 % |
| Zinc | 2 mg | 17 % |
| Phosphorus | 269 mg | 38 % |
| Vitamin A | 59 Вµg | 7 % |
| Vitamin C | 38 mg | 42 % |
| Thiamin (B1) | 0 mg | 20 % |
| Riboflavin (B2) | 0 mg | 22 % |
| Niacin (B3) | 7 mg | 42 % |
| Vitamin B6 | 1 mg | 47 % |
| Folate (Equivalent) | 99 Вµg | 25 % |
| Folate (Food) | 105 Вµg | – |
| Vitamin B12 | 0 Вµg | 10 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 3 mg | 23 % |
| Vitamin K | 27 Вµg | 22 % |
Source: https://www.allrecipes.com/recipe/13351/chicken-tortilla-soup-i/
Also may be interested:
Will flour tortillas dissolve in soup?
You throw the tortillas in with the rest of the soup in the slow cooker, and by the time you’re ready to shred your chicken, the tortillas will be broken up and soft. Just a minute of stirring and they’ll dissolve, leaving your soup silky smooth with a delightful corn tortilla taste!
Is it better to thicken soup with flour or cornstarch?
Conclusion. When used correctly, cornstarch and flour are both excellent in thickening soup. Remember that cornstarch absorbs more water and thickens better in general. However, flour is preferable when big amounts are required to prevent overpowering the taste of the dish.
4.Chicken Tortilla Soup Recipe
Chicken Tortilla Soup Recipe
Ingredients
- 1 Tbsp olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 jalapeno pepper seeded and diced
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 lb chicken breasts (2 medium)
- 20 oz crushed tomatoes
- 32 oz chicken broth
- 14 oz black beans drained and rinsed
- 14 oz corn drained and rinsed
- 1/2 cup cilantro chopped, divided (reserve 1/4 of it for garnish)
- 1 lime juiced
- 1 tsp salt or to taste
- 1/4 cup olive oil
- 8 corn tortillas (6" tortillas)
- Toppings
- 1 large avocado diced
- 1 lime cut into wedges, to serve
Instructions
- Preheat a skillet with 1/4 cup oil over medium-high heat for the tortilla strips. Cut tortillas into thin strips and cook them in batches until crisp in hot oil. Remove from the pan and place on a paper towel to drain. Continue with the remaining tortilla strips, using extra oil as required and setting aside.
- Preheat a saucepan with oil over medium-high heat for the chicken tortilla soup. Sauté the chopped onion, garlic, and jalapeo until the vegetables soften.
- Combine the entire chicken, corn, beans, chili powder, cumin, smashed tomatoes, salt, 14 cup cilantro, and chicken broth in a mixing bowl. Bring to a boil and then reduce to a low heat for at least 25 minutes.
- Take the chicken out of the saucepan and shred it with two forks. Return the shredded chicken to the broth and cook for another 5 minutes before adding the lime juice.
- Serve the soup with tortilla strips, avocado slices, fresh cilantro, and lime wedges.
Nutrition Facts
6 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 754 | |
| % Daily Value* | ||
| Total Fat 29 g | 45 % | |
| Saturated Fat 6 g | 28 % | |
| Trans Fat 0 g | ||
| Cholesterol 53 mg | 18 % | |
| Sodium 874 mg | 36 % | |
| Total Carbohydrate 89 g | 30 % | |
| Dietary Fiber 19 g | 78 % | |
| Total Sugars 14 g | ||
| Includes – Added Sugars | ||
| Protein 41 g | 82 % | |
| Vitamin D 0 Вµg | 2 % |
|---|---|
| Calcium 179 mg | 18 % |
| Iron 7 mg | 39 % |
| Potassium 2,108 mg | 45 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: high Fiber * mediterranean * dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * no Sugar Added * sulphite Free * kosher
| Fat | 29 g | 45 % |
|---|---|---|
| Saturated | 6 g | 28 % |
| Trans | 0 g | – |
| Monounsaturated | 17 g | – |
| Polyunsaturated | 5 g | – |
| Carbs | 89 g | 30 % |
| Fiber | 19 g | 78 % |
| Total Sugars | 14 g | – |
| Added Sugars | – | – |
| Protein | 41 g | 82 % |
| Cholesterol | 53 mg | 18 % |
| Sodium | 874 mg | 36 % |
| Calcium | 179 mg | 18 % |
| Magnesium | 223 mg | 53 % |
| Potassium | 2,108 mg | 45 % |
| Iron | 7 mg | 39 % |
| Zinc | 5 mg | 42 % |
| Phosphorus | 633 mg | 90 % |
| Vitamin A | 52 Вµg | 6 % |
| Vitamin C | 29 mg | 32 % |
| Thiamin (B1) | 1 mg | 79 % |
| Riboflavin (B2) | 1 mg | 39 % |
| Niacin (B3) | 15 mg | 93 % |
| Vitamin B6 | 1 mg | 87 % |
| Folate (Equivalent) | 387 Вµg | 97 % |
| Folate (Food) | 387 Вµg | – |
| Vitamin B12 | 0 Вµg | 11 % |
| Vitamin D | 0 Вµg | 2 % |
| Vitamin E | 5 mg | 30 % |
| Vitamin K | 30 Вµg | 25 % |
Source: https://natashaskitchen.com/chicken-tortilla-soup-recipe/
Also may be interested:
How do you make soup creamier?
Flour, cornstarch, or another thickener should be added: Starches thicken and give soup body. In a separate dish, mix a few teaspoons of starch into a small amount of liquid before adding it to the main saucepan. This keeps the starch from clumping and allows it to dissolve evenly into the soup.
Will corn tortillas dissolve in soup?
To answer your question, the tortillas just ‘dissolve’ in the soup. To garnish the soup, I prepared my own baked tortilla strips. I sliced six corn tortillas into 1/4-inch-wide strips and cooked them in the oven for a few minutes, or until crispy.
5.Chicken Tortilla Soup
Chicken Tortilla Soup
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 3 large cloves garlic minced
- 1 jalapeño diced and seeded
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 14 ½ ounces crushed tomatoes
- 1 can diced tomatoes with chilis such as rotel
- 3 cups chicken broth
- 14 ½ ounces can black beans rinsed & drained
- 1 cup corn drained if canned
- 2 chicken breasts boneless skinless
- ¼ cup cilantro chopped
- 1 lime juiced
- 1 avocado sliced for garnish
- Crispy Tortilla Strips
- 6 6 " corn tortillas cut into ¼" strips
- ¼ cup olive oil
- salt
Instructions
- In a small pan, heat 14 cup olive oil over medium-high heat. Fry the tortilla strips in small batches until crisp. Drain and season with salt.
- In a large saucepan, heat the olive oil over medium heat. Cook until the onion, garlic, and jalapeo are softened.
- Cook for 20 minutes, or until the chicken is cooked through, with the additional ingredients.
- Remove the chicken and shred it. Return to the saucepan and cook for 3 minutes.
- To serve, ladle soup into bowls and top with tortilla strips, lime wedges, and sliced avocado.
Nutrition Facts
8 servings per container
| Amount Per Serving | ||
|---|---|---|
| Calories | 358 | |
| % Daily Value* | ||
| Total Fat 18 g | 28 % | |
| Saturated Fat 3 g | 17 % | |
| Trans Fat 0 g | ||
| Cholesterol 31 mg | 10 % | |
| Sodium 834 mg | 35 % | |
| Total Carbohydrate 33 g | 11 % | |
| Dietary Fiber 9 g | 36 % | |
| Total Sugars 7 g | ||
| Includes – Added Sugars | ||
| Protein 18 g | 36 % | |
| Vitamin D 0 Вµg | 1 % |
|---|---|
| Calcium 83 mg | 8 % |
| Iron 3 mg | 18 % |
| Potassium 806 mg | 17 % |
*Percent Daily Values are based on a 2,000 calorie diet.
Nutrition claims: dairy Free * gluten Free * wheat Free * egg Free * milk Free * peanut Free * tree Nut Free * soy Free * fish Free * shellfish Free * pork Free * red Meat Free * crustacean Free * celery Free * mustard Free * sesame Free * lupine Free * mollusk Free * alcohol Free * sulphite Free * kosher
| Fat | 18 g | 28 % |
|---|---|---|
| Saturated | 3 g | 17 % |
| Trans | 0 g | – |
| Monounsaturated | 11 g | – |
| Polyunsaturated | 3 g | – |
| Carbs | 33 g | 11 % |
| Fiber | 9 g | 36 % |
| Total Sugars | 7 g | – |
| Added Sugars | – | – |
| Protein | 18 g | 36 % |
| Cholesterol | 31 mg | 10 % |
| Sodium | 834 mg | 35 % |
| Calcium | 83 mg | 8 % |
| Magnesium | 76 mg | 18 % |
| Potassium | 806 mg | 17 % |
| Iron | 3 mg | 18 % |
| Zinc | 1 mg | 14 % |
| Phosphorus | 274 mg | 39 % |
| Vitamin A | 34 Вµg | 4 % |
| Vitamin C | 19 mg | 22 % |
| Thiamin (B1) | 0 mg | 32 % |
| Riboflavin (B2) | 0 mg | 22 % |
| Niacin (B3) | 8 mg | 50 % |
| Vitamin B6 | 1 mg | 46 % |
| Folate (Equivalent) | 80 Вµg | 20 % |
| Folate (Food) | 80 Вµg | – |
| Vitamin B12 | 0 Вµg | 6 % |
| Vitamin D | 0 Вµg | 1 % |
| Vitamin E | 3 mg | 22 % |
| Vitamin K | 18 Вµg | 15 % |
Source: https://www.spendwithpennies.com/chicken-tortilla-soup/
Also may be interested:
What can I add to chicken tortilla soup to make it less spicy?
Substitute chili powder for reduced heat. Don’t forget about the garnishes! The toppings truly elevate this Spicy Chicken Tortilla Soup. The heat is balanced with creamy, chilled Greek yogurt and avocado, fresh lime gives a hint of brightness, and yellow corn tortilla chips offer the ideal crunch.
What is the national soup of Mexico?
Pozole (Spanish pronunciation: [po’sole]; Nahuatl languages: pozoll, meaning cacahuazintle, a kind of corn or maize) is a popular Mexican soup or stew.
