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Nutrition Facts
Serving Size 360 g
(Approx. 8 Servings)
Amount Per Serving
Calories 100 Calories From Fat 25
% Daily Value*
Total Fat 3 g 5%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 550 mg 23%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 4%
Sugars 4 g
Protein 10 g
Vitamin A 2% Iron 2%
Vitamin C 4% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chipotle Chicken Tortilla Soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp olive oil, divided use
1 large chicken breast, diced
1 Tsp sea salt
1 1/4 cup(s) sweet onion, finely diced
2 Tsp fresh garlic, finely minced
14 1/2 Oz can diced fire-roasted tomatoes
2 canned chipotle peppers in adobo sauce, drained and finely chopped
8 cup(s) chicken stock
3 corn tortillas
1/4 cup(s) fresh cilantro, finely chopped
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Instructions

1
Heat a large soup pot over medium-high. Add half of oil to pan, then add chicken and salt.
2
Sauté chicken until nicely browned on outside, but still tender, about 3 to 4 minutes. Remove chicken from pan and reserve.
3
Add onion and garlic to pan. Cook until onions are soft and translucent, about 5 to 6 minutes.
4
Add tomatoes and chipotles and cook another 4 to 5 minutes, or until tomatoes begin to soften and break down a little.
5
Add chicken stock, chicken, tortilla strips back into pan and bring to a low simmer for 10 minutes.
6
While soup is simmering heat a skillet over high-heat and toast tortillas on both sides to brown, slice into strips.
7
Add tortillas to soup for the last minute of cooking. Turn burner off and add fresh cilantro. Adjust seasoning with salt and pepper if desired.
8
Chef’s tip: Add diced avocado and a drizzle of Mexican crema just before serving. Also, for a homemade soup experience try using our "Grilled Chicken Stock" recipe.

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