Chicken and Lime Tortilla Soup
Stir up this vegetable-rich version of the Mexican chicken and tortilla soup when a zesty south-of-the-border soup is the order of the day.
Recipe courtesy of Rotisserie Chickens to the Rescue by Carla Fitzgerald Williams. Copyright 2003 Carla Fitzgerald Williams. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Variation: For a spicier touch, stir 1-2 tablespoons finely chopped canned chipotle peppers in adobo sauce in along with the broth.
Company's Coming: Pull out a big pot and double the recipe for great casual get-together fare. Squeeze in about 5 tablespoons of lime juice. Toss the avocado chunks in a little lime juice to keep them nicely green.
Lighter Touch: Make your own tortilla strips to reduce the fat. Preheat the oven to 350 F. Omit the chili powder from the soup. Cut 4 (6-inch) corn tortillas in half, then cut them into 1/2-inch strips. Put in a bowl, lightly coat with nonstic
Calories from Fat 204 (42%)
(36%)Total Fat 23g
(19%)Saturated Fat 4g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Total Carbohydrate 45g
(23%)Dietary Fiber 6g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.