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    You are in: Home / Recipes / Chicken Tortilla Soup Recipe
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    Chicken Tortilla Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    Little Remy's Note:

    Best served with all of the 'Fixings' in side bowls so everyone can pick what goes in their soup. Recipe accredited to: Martha Stewart.com

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    Ingredients:

    Servings:

    Units: US | Metric

    Tortilla Chips

    Fixings

    Directions:

    1. 1
      Preheat oven to 400 degrees. In a large pot, bring chicken, broth, jalapeno, and 8 cups of water to a boil over medium-high heat. Reduce heat to medium; simmer until chicken is cooked through, about 15 minutes.Transfer chicken to a plate; let cool.
    2. 2
      Brush both sides of tortillas with oil, stacking them as you go. Cut stack in half, and then slice crosswise into 1/2-inch strips. Place strips on a rimmed baking sheet; bake, tossing strips occasionally, until golden, 15 to 20 minutes.
    3. 3
      Using a large spoon, skim fat from surface of broth in pot, and strain liquid through a sieve into a clean pot (you should have about 8 cups). Shred chicken with a fork or with your fingers, and return it to the pot. Stir in 1 teaspoon salt. Divide soup among serving bowls, and add tortilla strips. Garnish as desired.

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    Nutritional Facts for Chicken Tortilla Soup

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 473.5
     
    Calories from Fat 274
    58%
    Total Fat 30.5 g
    47%
    Saturated Fat 8.9 g
    44%
    Cholesterol 82.4 mg
    27%
    Sodium 582.2 mg
    24%
    Total Carbohydrate 26.1 g
    8%
    Dietary Fiber 7.3 g
    29%
    Sugars 2.8 g
    11%
    Protein 26.6 g
    53%

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