Tortilla Soup II Recipe

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Tortilla Soup II
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  1. Combine the chicken broth, green chilies, tomatoes with green chilies, onion, and garlic in a soup pot. Add the shredded chicken. Bring to a boil, stirring frequently. Reduce heat and simmer for 30-35 minutes.
  2. Add the lime juice, cilantro, cayenne, and cumin. Simmer for 10-15 minutes longer.
  3. Cut the tortillas into 1/2 x 2-inch strips. Fry in hot olive oil in skillet until golden brown; drain on paper towels.
  4. Ladle the soup into bowls. Garnish with shredded Monterey Jack cheese and the tortilla strips.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 142.41 Kcal (596 kJ)
Calories from fat 49.37 Kcal
% Daily Value*
Total Fat 5.49g 8%
Cholesterol 4.5mg 2%
Sodium 187.03mg 8%
Potassium 197.93mg 4%
Total Carbs 19.59g 7%
Sugars 2.89g 12%
Dietary Fiber 2.51g 10%
Protein 4.38g 9%
Vitamin C 5.3mg 9%
Vitamin A 0.1mg 2%
Iron 1.2mg 7%
Calcium 21.2mg 2%
Amount Per 100 g
Calories 190.2 Kcal (796 kJ)
Calories from fat 65.93 Kcal
% Daily Value*
Total Fat 7.33g 8%
Cholesterol 6.01mg 2%
Sodium 249.79mg 8%
Potassium 264.34mg 4%
Total Carbs 26.17g 7%
Sugars 3.86g 12%
Dietary Fiber 3.35g 10%
Protein 5.85g 9%
Vitamin C 7.1mg 9%
Vitamin A 0.1mg 2%
Iron 1.6mg 7%
Calcium 28.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 4

Good Points

  • saturated fat free,
  • low cholesterol,
  • good source of fiber

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