FOODILY. Discover amazing recipes. Follow amazing cooks. Sign up free

Eat For Eight Bucks: Tortilla Soup

Nutrition per serving    (USDA % daily values)
CAL
1352
FAT
401%
CHOL
31%
SOD
36%

Comments

Add a comment

Ingredients for 2 servings

1 cup canola oil

2 corn tortillas cut into 1/3-inch strips (see note)

Kosher salt

1 tablespoon olive oil

1/2 small onion, roughly chopped (about 1/2 cup)

2 cloves garlic, crushed

1 teaspoon chili powder (or 1 ground arbol chili combined with 1/2 teaspoon ground cumin and 1/2 teaspoon dried oregano)

6 cups low-sodium chicken broth (see note)

1 medium zucchini, cut into 1/2-inch dice (about 1 cup)

1 medium tomato, chopped (about 1/2 cup, or 1/2 cup diced canned tomatoes)

Kernels from 1 ear corn (about 3/4 cup, or 3/4 cup frozen corn)

1/2 cup diced or shredded cooked chicken (optional)

Freshly ground black pepper

1/4 cup chopped cilantro

2 ounces grated or crumbled pepper jack, jack, or feta

You might also like

Chicken Tortilla Soup
The Pioneer Woman
Corn Tortilla Soup
Michael Ruhlman
Roasted Red Pepper Tortilla Soup
Cookie and Kate
Tortilla Soup
Honey & Jam
Tortilla Soup
Wolfgang Puck
Slow Cooker Tortilla Soup
The Naptime Chef
Vegetarian Tortilla Soup
Cookie and Kate
Vegetarian Tortilla Soup
One Hungry Mama
Skinny And Speedy Tortilla Soup
The Skinny
Tortilla Soup With Green Chile Pesto
Bijouxs