Tortilla Soup

If you want to add more gluten free and dairy free recipes to your repertoire, Tortilla Soup might be a recipe you should try. For $1.51 per serving, you get a soup that serves 6. One serving contains 446 calories, 18g of protein, and 20g of fat. Autumn will be even more special with this recipe. 52 people found this recipe to be yummy and satisfying. If you have root vegetables, cooked chicken, cooking oil, and a few other ingredients on hand, you can make it. It is brought to you by Gluten Free Easily. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns a solid spoonacular score of 65%. If you like this recipe, take a look at these similar recipes: Fire Roasted Tortilla Soup with Ancho Tortilla Strips, Tortilla Soup, and Tortilla Soup.

Servings: 6

 

Ingredients:

28 ounces broth (chicken or vegetable)

2 cups cubed cooked chicken or turkey (optional)

Cooking oil (I like coconut oil or light tasting olive oil)

About 1 ½ cups of corn kernels (I used a frozen baby gold and white corn mix)

About four 6-inch corn (or other gluten-free) tortillas, cut into wide strips (I use my kitchen shears)

About 2 cups of additional vegetables, cooked or uncooked (like diced zucchini, finely diced carrots, sliced or diced mushrooms, etc.; see notes)

1 jar (about 15.5 ounces) red or green salsa (see notes)

Equipment:

paper towels

sauce pan

pot

bowl

Cooking instruction summary:

In a large saucepan/pot, combine broth and salsa and bring to boil over medium-high heat. When the broth/salsa mixture reaches boiling, stir in vegetables. (If using fresh raw vegetables, you’ll want to add them at the same time as the broth/salsa mixture and cook a few minutes longer to ensure they are cooked completely before serving.)While the broth/salsa mixture is heating, cook tortilla strips in oil at medium-high until crisp and light brown (they cook quickly) and then remove to drain on paper towels.Reduce heat to a simmer and continue simmering until the vegetables are almost done/cooked through. Add chicken (or turkey) and cook a little longer until soup is heated through (usually about 5 to 10 minutes longer).Serve in bowls topped with tortilla strips, or with tortilla strips on the side, which you can break up more if you wish.Makes about six bowls of soup (soup mug size).

 

Step by step:


1. In a large saucepan/pot, combine broth and salsa and bring to boil over medium-high heat. When the broth/salsa mixture reaches boiling, stir in vegetables. (If using fresh raw vegetables, you’ll want to add them at the same time as the broth/salsa mixture and cook a few minutes longer to ensure they are cooked completely before serving.)While the broth/salsa mixture is heating, cook tortilla strips in oil at medium-high until crisp and light brown (they cook quickly) and then remove to drain on paper towels.Reduce heat to a simmer and continue simmering until the vegetables are almost done/cooked through.

2. Add chicken (or turkey) and cook a little longer until soup is heated through (usually about 5 to 10 minutes longer).

3. Serve in bowls topped with tortilla strips, or with tortilla strips on the side, which you can break up more if you wish.Makes about six bowls of soup (soup mug size).


Nutrition Information:

Quickview
446k Calories
18g Protein
19g Total Fat
52g Carbs
12% Health Score
Limit These
Calories
446k
22%

Fat
19g
30%

  Saturated Fat
2g
14%

Carbohydrates
52g
18%

  Sugar
7g
9%

Cholesterol
35mg
12%

Sodium
1192mg
52%

Get Enough Of These
Protein
18g
37%

Phosphorus
382mg
38%

Fiber
8g
35%

Vitamin B3
6mg
31%

Manganese
0.61mg
31%

Vitamin E
4mg
28%

Vitamin B6
0.54mg
27%

Selenium
17µg
25%

Magnesium
88mg
22%

Vitamin K
23µg
22%

Potassium
667mg
19%

Zinc
2mg
14%

Vitamin A
672IU
13%

Folate
52µg
13%

Copper
0.25mg
13%

Iron
2mg
12%

Vitamin C
9mg
12%

Vitamin B1
0.17mg
11%

Vitamin B5
1mg
11%

Calcium
101mg
10%

Vitamin B2
0.17mg
10%

Vitamin B12
0.14µg
2%

covered percent of daily need
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