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Nutrition Facts
Serving Size 377 g
(Approx. 8 Servings)
Amount Per Serving
Calories 150 Calories From Fat 45
% Daily Value*
Total Fat 5 g 7%
Saturated Fat 1 g 4%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 420 mg 18%
Total Carbohydrate 10 g 3%
Dietary Fiber 4 g 14%
Sugars 3 g
Protein 8 g
Vitamin A 50% Iron 2%
Vitamin C 15% 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.
Tortilla Chicken Cilantro Soup
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
8  People


Recipe makes 8 Servings

16 Oz fresh salsa
64 fl oz reduced sodium chicken broth
1 1/2 Lb thin sliced boneless skinless chicken breast
2 small zucchini, cut into 1/2-inch rounds
2 medium carrots, peeled and thin sliced
8 white corn tortillas, cut into thin strips
1 cup(s) 2% shredded Monterey Jack cheese
1 Large Hass avocado, peeled and cut into 16 thin slices
1/2 cup(s) cilantro leaves
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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 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.



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