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:
covered percent of daily need
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