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Tortilla Soup

This Tortilla Soup recipe contains chicken breast tenders, shredded cheddar, ripe ripe avocado, ears corn on the cob, can stewed tomatoes and more.
4 Servings - 30 min -
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Servings:4  | Calories:618 | Total Fat:31g  | Chol:112mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 31g
48 %
Sat Fat 11g
55 %
Total Carb 46g
15 %
Fiber 10g
40 %
Sugars 20g
Cholesterol 112mg
37 %
Sodium 2092mg
87 %
Protein 45g
89 %
47% Others combined
20% Chicken breast tenders
18% Shredded Cheddar
13% Ripe ripe avocado
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Blue corn tortilla chips


Vegetable or corn oil, for drizzling, plus 2 tablespoons -- 2 turns of the pot in a slow stream
3 ears corn on the cob or 2 ears fresh-frozen cobs, defrosted
1 red bell pepper, split and seeded
1 pound chicken breast tenders
1 teaspoon poultry seasoning, 1/3 palm full
1 teaspoon ground cumin, 1/3 palm full
Salt and pepper
1 small to medium zucchini, small dice
1 medium yellow skinned onion, chopped
3 cloves garlic, chopped
1 to 2 chipotle peppers in adobo sauce (medium to hot heat level), chopped -- available in small cans in Mexican and Spanish food section of market
1 (28 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 cups chicken stock, available in re-sealable paper containers on soup aisle
4 cups blue corn tortilla chips, broken up into large pieces
1 cup shredded Cheddar or pepper jack cheese
1/2 cup sour cream
1/4 red raw onion, chopped
2 to 3 tablespoons chopped cilantro or parsley leaves
1 ripe avocado, diced and dressed with the juice of 1/2 lemon

Directions : View recipe directions on
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