Chicken Tortilla Soup III

Health score
29%
Chicken Tortilla Soup III
45 min.
8
1051kcal

Suggestions

Chicken Tortilla Soup III: A Heartwarming Culinary Experience
Welcome to a delightful journey through flavors and textures, all wrapped up in a comforting bowl of Chicken Tortilla Soup III. This exquisite recipe, which serves 8, is designed to enchant your taste buds with its rich, robust profile and inviting aroma. Perfect for lunch or dinner, this main dish promises to become a family favorite, offering a delightful twist on traditional chicken soup.
At its core, this recipe combines the savory essence of 6 succulent, skinned chicken breast halves with the creamy warmth of condensed cream of chicken soup and creamed corn. The depth of flavor is amplified by the inclusion of fresh cilantro, minced garlic, ground cumin, and a hint of dry fajita seasoning. The velvety texture is achieved through the judicious use of half-and-half, while the crunch of tortilla chips and the melted goodness of Monterey Jack cheese elevate this dish to new heights of culinary satisfaction.
Preparing this Chicken Tortilla Soup III is an experience in itself, requiring just 45 minutes from start to finish. The process, guided by a few simple steps, ensures that every ingredient is given the attention it deserves, blending harmoniously to create a meal that is as nourishing as it is delicious.
With a caloric breakdown that balances protein, fat, and carbs, this recipe offers a wholesome meal option. Whether you're looking to impress guests at a dinner party or seeking a comforting lunch, Chicken Tortilla Soup III is sure to satisfy. So, grab your pot, and let's embark on a culinary adventure that promises to warm your soul.

Ingredients

  •  chicken breast halves boneless cooked
  • 42 ounce chicken broth canned
  • 10.8 ounce cream of chicken soup canned
  • 15 ounce corn canned
  • tablespoons flour all-purpose
  • tablespoons cilantro leaves fresh chopped
  • cloves garlic minced
  • teaspoons ground cumin 
  • cups half and half 
  • tablespoons butter 
  • ounces monterrey jack cheese shredded
  •  onion chopped
  • cup salsa fresh
  • 1.3 ounce penzey's southwest seasoning dry
  • 16 ounces tortilla chips 

Equipment

  • bowl
  • ladle
  • pot

Directions

  1. In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.
  2. Add flour and stir well, cooking for 1 minute more.
  3. Add the broth and half-and-half. Bring to a boil and reduce heat to low.
  4. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.

Nutrition Facts

Calories1051kcal
Protein27.82%
Fat47.19%
Carbs24.99%

Properties

Glycemic Index
30.5
Glycemic Load
2.72
Inflammation Score
-9
Nutrition Score
36.284783218218%

Flavonoids

Isorhamnetin
0.69mg
Kaempferol
0.09mg
Myricetin
0.02mg
Quercetin
2.89mg

Nutrients percent of daily need

Calories:1051.4kcal
52.57%
Fat:55.54g
85.45%
Saturated Fat:21g
131.22%
Carbohydrates:66.18g
22.06%
Net Carbohydrates:59.62g
21.68%
Sugar:9.54g
10.6%
Cholesterol:199.29mg
66.43%
Sodium:1917.26mg
83.36%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:73.67g
147.33%
Selenium:67.31µg
96.15%
Phosphorus:841.57mg
84.16%
Vitamin B3:14.44mg
72.19%
Vitamin B6:1.27mg
63.69%
Calcium:525.84mg
52.58%
Vitamin K:49.2µg
46.86%
Zinc:6.97mg
46.47%
Vitamin B2:0.72mg
42.15%
Magnesium:149.38mg
37.34%
Vitamin B12:2.13µg
35.47%
Iron:6.24mg
34.68%
Potassium:1096.14mg
31.32%
Vitamin E:4.66mg
31.09%
Vitamin A:1482.77IU
29.66%
Fiber:6.56g
26.25%
Vitamin B5:2.6mg
26.02%
Manganese:0.41mg
20.35%
Folate:63.76µg
15.94%
Vitamin B1:0.24mg
15.89%
Copper:0.31mg
15.72%
Vitamin C:6.5mg
7.88%
Vitamin D:0.4µg
2.69%
Source:Allrecipes