Baby Acapulco Chicken Tortilla Soup Recipe 385 Food

BABY ACAPULCO CHICKEN TORTILLA SOUP RECIPE - (3.8/5)

Baby Acapulco Chicken Tortilla Soup Recipe - (3.8/5) image

Provided by mrshermes2002

Number Of Ingredients 16

Ingredients

SOUP:
14 1/2 ounce can diced tomatoes
1 medium onion, cut up
2 garlic cloves
4 tablespoons snipped cilantro
1/2 teaspoon sugar
3 chipotle peppers in adobo sauce from the can
8 cups chicken broth
1 1/2 pounds chicken breast cut up
GARNISH:
Monterey Jack cheese, shredded
Avocados, cut up
Tortilla chips
Red Onion, diced
Cilantro, shredded
Spanish rice

Steps:

In blender combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend till nearly smooth. Put mixture into a large pot with chicken broth, chicken and chipotle peppers. Add a couple of teaspoons of the adobo sauce from the chipotle pepper can. Bring to boiling; cover and simmer for 20 minutes. Put crunched tortilla chips in a bowl with cheese and avocados. Ladle soup over; top with cilantro and red onions. Serve with Spanish rice on the side.

CHICKEN TORTILLA SOUP

Chicken Tortilla Soup image

Make and share this Chicken Tortilla Soup recipe from Food.com.

Provided by mholland

Categories Low Cholesterol

Time 15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1 large onion
3 garlic cloves
1 (12 1/2 ounce) can chicken breasts
1 (15 ounce) can black beans
0.5 (16 ounce) bag frozen corn
1 quart chicken stock

Steps:

Saute onions and garlic. Add the remaining ingredients.

Nutrition Facts : Calories 204.6, Fat 6, SaturatedFat 1.7, Cholesterol 31.9, Sodium 201.4, Carbohydrate 21.5, Fiber 4.3, Sugar 2.7, Protein 16.8

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