No current photos.

Nutrition Facts
Serving Size 1 (689g) Recipe makes 8 servings The following items or measurements are not included below: 6 ounces taco seasoning
Calories 591
Calories from Fat 275		(46%)
Amount Per Serving		%DV
	Total Fat 30.6g	47%
	Saturated Fat 16.3g	81%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 89mg		29%
Sodium 2219mg		92%
Potassium 1110mg		31%
Total Carbohydrate 44.6g		14%
	Dietary Fiber 3.8g	15%
	Sugars 18.1g
Protein 35.6g		71%
detailed view... how is this calculated?

Chicken Tortilla Soup

Recipe #4519 | 1 hour | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Amanda2
Nov 15, 1999

4 ounces onions, diced
4 ounces carrots, diced
4 ounces celery, diced
4 ounces bell peppers, diced (or any combination of above vegetables to make a total of 16 ounces)
3/4 gallon chicken stock
12 ounces stewed tomatoes (chef tomato)
8 ounces picante sauce
6 ounces taco seasoning (we use Lawry's)
8 ounces corn tortillas, shredded
8 ounces chicken breasts, poached & diced
8 ounces cheddar cheese spread
10 ounces milk

1
Saute carrots, celery, onion and bell pepper in butter until tender.
2
Add chicken stock and bring to boil.
3
Add tomato, picante sauce, taco seasoning, chicken and corn tortillas.
4
Let combined ingredients boil until corn tortillas are incorporated into soup.
5
Reduce heat and add cheese. Simmer for 20 minutes or until cheese is melted and mixed well into the soup.
6
Add milk and simmer for an additional 15 minutes.
7
If thicker soup is desired, add more corn tortillas.
8
Note: Any pasteurized cheddar cheese will be an appropriate substitute if unable to find a quality cheddar cheese spread.