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    You are in: Home / Recipes / Chicken Tortilla Soup - Restaurant Style Recipe
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    Chicken Tortilla Soup - Restaurant Style

    Chicken Tortilla Soup - Restaurant Style. Photo by Foodie Friend

    1/1 Photo of Chicken Tortilla Soup - Restaurant Style

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Foodie Friend's Note:

    I developed this recipe (over time) after I had a bowl just like this in a restaurant. It is a favorite that I return to again and again. My version is a bit healthier than a typical restaurant since I bake my tortilla strips. Anyone following the South Beach Diet will recognize this would be a good phase two meal. (When it comes to the spice blend I have used anything from Pampered Chef's Southwest Seasoning to the Spicy Taco Seasoning from Gordon Food Service. I have also made my own blend using pinches chili powder, cumin, garlic, oregano and cilantro until I have about 1 Tablespoon). Finally, when it comes to the shredded cheese I have used several different kinds (whatever I have in the house) and it still turns out terrific.

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    Units: US | Metric


    1. 1
      Heat 1 Tablespoon of olive oil in a large soup pot over medium heat and cook diced chicken pieces for 5 minutes, stirring often so they don't get brown - remove chicken and set aside.
    2. 2
      Heat 1 Tablespoon of olive oil in the same large soup pot over medium heat and add onion cook for 1 minute stirring often.
    3. 3
      Press 2 cloves of garlic into the pot over the onions and cook for another minute - continue stirring so the onions and garlic do not brown.
    4. 4
      Add the two cans of green chilies and cook for another minute.
    5. 5
      Add the cooked chicken, refried beans and broth (I buy broth by the carton and measure the broth by filling the empty refried bean can) - blend this mixture well.
    6. 6
      Add 1 Tablespoon of southwest seasoning and 1/2 cup of shredded sharp cheddar cheese (or your favorite) - simmer soup on medium low heat until heated through. At this point the soup is ready, but if you simmer on low heat for another 15 - 30 minutes it will give the seasoning a chance to blend well.
    7. 7
      While the soup is simmering preheat oven to 350 and cut the tortillas into very thin strips using a pizza cutter - when watching carbs I use 1/2 tortilla per person.
    8. 8
      Place tortilla strips 2 teaspoons of olive oil and 4 pinches of salt in a ziplock bag and shake well.
    9. 9
      Spread into 1 layer on cookie sheet spayed with oil (make the strips in shapes rather than all of them be completely flat) and bake for 5 - 7 minutes. (I have also toasted these in a large frying pan if you prefer method).
    10. 10
      This recipe makes four hearty 2 1/2 cup portions - Ladle soup into bowls, garnish each bowl with tortilla strips, 1/8 cup of shredded cheese, a dollop of sour cream and a few cilantro leaves. (Serving Idea: I have also served this soup with cheese quesadillas).

    Ratings & Reviews:


    Nutritional Facts for Chicken Tortilla Soup - Restaurant Style

    Serving Size: 1 (642 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 529.5
    Calories from Fat 220
    Total Fat 24.4 g
    Saturated Fat 7.5 g
    Cholesterol 78.2 mg
    Sodium 1489.6 mg
    Total Carbohydrate 41.7 g
    Dietary Fiber 12.4 g
    Sugars 4.8 g
    Protein 36.2 g

    The following items or measurements are not included:

    southwest seasoning

    low-carb tortillas

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