Mexican Tortilla Chicken Soup Recipe

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Ingredients:

Serving

2 tbsp extra virgin olive oil
1 medium white onion, chopped fine
2 garlic cloves, minced
1 large jalapeno, seeded and minced
3 medium ripe tomatoes, chopped
8 cups chicken stock
salt & freshly ground black pepper
corn tortilla chips, crushed (optional)
5 cups chopped cooked chicken (about)
2 avocados, halved, pitted, peeled, and diced (optional)
1 cup shredded monterey jack cheese (optional)
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Directions:

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onion, garlic, jalapeno, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy.
Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each.
Top with the diced avocado and crushed tortilla and cheese if using.
Garnish with cilantro and serve with lime wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1003.19 Kcal (4200 kJ)
Calories from fat	625.23 Kcal
		% Daily Value*
Total Fat	69.47g	107%
Cholesterol	129.48mg	43%
Sodium	1727.56mg	72%
Potassium	1408.2mg	30%
Total Carbs	50.74g	17%
Sugars	10.38g	42%
Dietary Fiber	6.14g	25%
Protein	51g	102%
Vitamin C	23.3mg	39%
Vitamin A	0.4mg	13%
Iron	2.8mg	16%
Calcium	367.9mg	37%

Amount Per 100 g
Calories	138.52 Kcal (580 kJ)
Calories from fat	86.33 Kcal
		% Daily Value*
Total Fat	9.59g	107%
Cholesterol	17.88mg	43%
Sodium	238.55mg	72%
Potassium	194.45mg	30%
Total Carbs	7.01g	17%
Sugars	1.43g	42%
Dietary Fiber	0.85g	25%
Protein	7.04g	102%
Vitamin C	3.2mg	39%
Vitamin A	0.1mg	13%
Iron	0.4mg	16%
Calcium	50.8mg	37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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