Chicken Tortilla Soup
by:
This savory chicken tortilla soup is a snap to make on a work night. Pick up a rotisserie chicken on the way home from work, and you can be eating this soup a half hour after you get home.
ingredients
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serves: 8-10
2 cans (48 oz) chicken broth
1 cup chopped onion
3 cups water
1 cup "On the Border" salsa (or your favorite salsa)
3/4 cup uncooked rice
1/2 whole - 1 rotisserie chicken, deboned – quantity depends on how meaty you prefer your soup, estimate 2-4 cups cooked chicken
1/2 cup to 1 finely chopped cilantro
Nutrition Facts
Chicken Tortilla Soup
Servings Per Recipe: 8
Amount per Serving
Calories: 131
- Total Fat: 1.5 g
- Saturated Fat: 0.4 g
- Trans Fat: 0 g
- Cholesterol: 10.7 mg
- Sodium: 261.9 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.9 g
- Sugars: 2.1 g
- Protein: 9.6 g
preparation
1. Bring chicken broth, onion, 3 cups water, and salsa to a boil in an 8-qt. saucepan.
2. Lower heat and simmer for 5 or 10 minutes before adding rice to broth. Cook about 15 minutes, or until the rice is tender.
3. Add chopped chicken and cilantro.
Cooks' note:
Serve topped with cubed avocado, Mexican blend cheese, and tortilla chips as accompaniments.
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comments
Serena
May 9, 2012