Chicken Tortilla Soup recipe
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- 1 cup chopped onion 3 cups chicken broth 1 (14.5 ounce) can diced tomatoes with green chile peppers 1 envelope taco seasoning 1 ½ pounds skinless, boneless chicken breast meat - cubed 2 tablespoons cornstarch ¼ cup cold water ¼ cup shredded Mexican cheese blend 1 tablespoon chopped fresh cilantro
Nutrition Info
- 194.7 caloriescarbohydrate: 12 gcholesterol: 66.4 mgfat: 4.4 gfiber: 1.2 gprotein: 24.6 gsaturatedFat: 1.9 gservingSize: -sodium: 1269.3 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Tortilla Soup
Directions
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Combine onion, chicken broth, tomatoes, and taco seasoning in a large sauce pan, bring to a boil over medium heat. Stir in chicken, reduce heat to low, cover, and simmer until chicken is no longer pink, 4 to 6 minutes. Mix cornstarch and water in a small bowl until smooth, gradually stir into soup.
Bring soup to a boil over medium-high heat, cook, stirring occasionally, until thickened, about 1 minute. Top with Mexican cheese and cilantro.