Tortilla-Vegetable Chicken Soup Recipe

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Tortilla-Vegetable Chicken Soup
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Ingredients:

Directions:

  1. Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. Set aside.
  2. Meanwhile, skim fat from drippings. In a Dutch oven, saute the celery, carrot and onion in oil until tender. Stir in the chicken broth, black beans, beef broth, tomatoes, chicken, corn, seasonings and drippings if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
  3. Serve with cheese if desired and tortilla strips. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 539.74 Kcal (2260 kJ)
Calories from fat 237.95 Kcal
% Daily Value*
Total Fat 26.44g 41%
Cholesterol 63.88mg 21%
Sodium 996.19mg 42%
Potassium 540.87mg 12%
Total Carbs 54.01g 18%
Sugars 9.04g 36%
Dietary Fiber 3.34g 13%
Protein 22.4g 45%
Vitamin C 4.7mg 8%
Vitamin A 0.2mg 5%
Iron 3.5mg 20%
Calcium 93.6mg 9%
Amount Per 100 g
Calories 212.36 Kcal (889 kJ)
Calories from fat 93.62 Kcal
% Daily Value*
Total Fat 10.4g 41%
Cholesterol 25.13mg 21%
Sodium 391.94mg 42%
Potassium 212.8mg 12%
Total Carbs 21.25g 18%
Sugars 3.56g 36%
Dietary Fiber 1.31g 13%
Protein 8.81g 45%
Vitamin C 1.8mg 8%
Vitamin A 0.1mg 5%
Iron 1.4mg 20%
Calcium 36.8mg 9%

* 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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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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