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Nutrition Facts
Serving Size 1 (217g) Recipe makes 8 servings The following items or measurements are not included below: 2 canned chicken broth 1 taco seasoning 1 can tomatoes and green chilies 1 can black beans
Calories 360
Calories from Fat 56		(15%)
Amount Per Serving		%DV
	Total Fat 6.2g	9%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 20mg		6%
Sodium 28mg		1%
Potassium 446mg		12%
Total Carbohydrate 61.8g		20%
	Dietary Fiber 3.6g	14%
	Sugars 2.3g
Protein 13.6g		27%
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Michele's Chicken Tortilla Soup

Recipe #390169 | 50 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Michele105
Sep 14, 2009

I used to go to a local Mexican restaurant all the time for this soup. I finally decided I needed to learn to make it because eating out was costing me way too much I looked through several recipes for the soup, combined some, and then tweaked until I came up with a recipe that was close to that of my favorite Mexican place. This is quick and easy and I usually get rave reviews when I make this for a crowd. I hope you enjoy it! PS. This soup has a mild heat. If you like it spicier, add a can of chopped chilies or a diced jalepeno. I've also substituted the Rotel tomatoes with a really good chunky salsa when I couldn't find them. And I like to garnish with a lime wedge.

SERVES 8 -10 (change servings and units)

Ingredients

2 canned chicken broth, 48 fl oz
3 garlic cloves, finely diced
1 teaspoon cumin
2 teaspoons fresh basil, chopped
2 tablespoons cilantro, finely chopped
1 taco seasoning, 1 . 25 oz
1 can diced tomatoes and green chilies, 10 oz
1 can diced tomato, with lime and cilantro 10 oz
1 medium zucchini, sliced and cut into half moons
1 medium onion, diced
1 can black beans, 15 . 5 oz
2 cooked chicken breasts, shredded
3 cups steamed long grain white rice
shredded monterey jack cheese
crushed corn tortilla chips
1 sliced avocado

Directions

1
Put the broth in a large stock pot, add the garlic, basil, cumin, cilantro, taco seasoning, tomatoes, and veggies.
2
Simmer until broth is hot and veggies are cooked but still crisp.
3
Add the cooked chicken and heat through.
4
Spoon small portions (about a 1/4 cup) of the cooked rice into individual soup bowls and pour broth, veggies and chicken over rice. Top with shredded monterey jack cheese, tortilla chips and sliced avocado.