Speedy tortilla soup

Speedy tortilla soup


Heres a hearty chicken tortilla soup to warm up your insides and fill you up!

The ingredient of Speedy tortilla soup

  1. 1/4 cup vegetable oil
  2. 1 medium red onion, chopped
  3. 2 tsp Mexican chilli powder
  4. 1 tbsp Massel chicken style stock powder
  5. 400g can chopped tomatoes with roasted capsicum
  6. 1 cup shredded cooked chicken
  7. 400g can kidney beans, drained, rinsed
  8. 2 x 125g cans corn kernels, drained
  9. 2 tbsp lime juice
  10. 2 large flour tortillas, cut into 3cm pieces (see note)
  11. 1 tbsp chopped fresh coriander leaves
  12. Sour cream, to serve

The instruction how to make Speedy tortilla soup

  1. Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add chilli powder. Cook for 1 minute or until fragrant.
  2. Add stock powder, tomato and 5 cups cold water. Bring to the boil. Add chicken, beans and half the corn. Reduce heat to low. Simmer for 10 minutes or until slightly thickened. Stir in lime juice.
  3. Meanwhile, heat remaining oil in a large, heavy-based frying pan. Cook tortillas, in batches, for 2 minutes each side or until golden and crisp. Transfer to a plate lined with paper towel.
  4. Combine coriander and remaining corn in a bowl. Divide tortillas between bowls. Ladle over soup. Top with corn mixture. Serve with sour cream.

Nutritions of Speedy tortilla soup

calories: 556.153 calories
calories: 35 grams fat
calories: 13.9 grams saturated fat
calories: 35.7 grams carbohydrates
calories: 19.3 grams protein
calories: 85 milligrams cholesterol
calories: 1433 milligrams sodium
calories: https://schema.org
calories: NutritionInformation


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