University of Illinois Extension
UNIVERSITY OF ILLINOIS EXTENSION
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Tortilla Soup
Total : 30 min Prep : 15 min

Ingredients:

  • 1 cup cooked, cubed chicken
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 10-ounce can tomatoes with chilies
  • 2 cups chicken broth
  • 1/8 teaspoon pepper
  • 1 4-ounce can green chilies
  • 1 cup broken corn taco shells
  • 2 tablespoons coarsely chopped fresh cilantro

Directions:

  1. Combine chicken, onion, garlic, tomatoes, broth and green chilies in a medium saucepan. Cover and cook about 20 minutes, until heated through.
  2. Top with broken tortilla strips. Sprinkle with cilantro.
Exchange: 1 starch, 1 lean-meat, 1 fat
Carbohydrate Units: 1
Nutrition Facts
Servings per Recipe:
5 1-cup servings
 Amount Per Serving
 Calories 173      Calories from Fat 66
% Daily Value 
11%0% Total Fat 7g0g
2%0% Cholesterol   6mg0mg
32%0% Sodium   763mg0mg
7%0% Total Carbohydrate   20g0g
8%0%   Dietary Fiber   2g0g
0%   Sugars   0g
12%0% Protein   6g0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Carbohydrate Units: 0
Nutrition Facts
Servings per Recipe:
 Amount Per Serving
 Calories 0      Calories from Fat 0
% Daily Value 
0% Total Fat 0g
0% Cholesterol   0mg
0% Sodium   0mg
0% Total Carbohydrate   0g
0%   Dietary Fiber   0g
0%   Sugars   0g
0% Protein   0g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: