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Tortilla Chicken Cilantro Soup

My H-E-B Texas Life Magazine, December 2010



Quick and easy


Prep Time:

15 minutes

Cook Time:

35 minutes


8 servings


1  pouch (16 oz.)  H-E-B Fresher Lasting® Salsa Picante

2  boxes (32 oz. each)  Central Market® Organics Reduced Sodium Chicken Broth

1 1/2  lb.  Hill Country Fare Boneless Skinless Chicken Breasts, sliced thin

2  small  zucchini, cut into 1/2-inch rounds

2  medium  carrots, peeled and thin sliced

•  non-stick cooking spray

8  H-E-B White Corn Tortillas, cut into thin strips

1  c. shredded  H-E-B Monterey or Jalapeño Jack Cheese

1  avocado, peeled and cut into 16 thin slices

1/2  c.  cilantro leaves


Combine salsa, chicken broth, and chicken breast in a large soup pot. Bring to boil over high heat, then reduce heat to medium low. Cook for 20 minutes. Add zucchini and carrots. Cook on medium low for 15 more minutes.

Heat oven to 400°F. Line a sheet pan with foil, spray with non-stick cooking spray. While other ingredients cook, spread sliced tortilla strips on prepared sheet pan. Spray with non-stick cooking spray and bake for 5 to 6 minutes.

To serve soup, place a handful of tortilla strips, 2 tablespoons shredded cheese, 2 slices avocado, and 4 or 5 cilantro leaves in each bowl. Pour hot soup into bowls and enjoy.
Nutritional Information
Calories: 240, Total Fat: 10g, Cholesterol: 40mg, Sodium: 850mg, Carbohydrates: 18g, Dietary Fiber: 2g, Protein: 19g
My H-E-B Texas Life Magazine, December 2010

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