Chicken Tortilla Soup

Name: Chicken Tortilla Soup
Cuisine: Mexican, Latin American
Ingredients: 4 Jalapeno; 2 cups salsa; 10.5 ounce Cream of Mushroom; Quart Chicken stock; 1 pound chicken breast; 1 TBS Chili powder; 1 TBS Cumin ground; 1 TBS Old bay; 1/2 head cilantro, chopped; 4 ounce cream cheese

4 steps

Updated at: Thu, 17 Aug 2023 12:10:40 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1814.3 kcal (91%)

Total Fat102.7 g (147%)

Carbs108.7 g (42%)

Sugars45.4 g (50%)

Protein119.1 g (238%)

Sodium9591.2 mg (480%)

Fiber16.4 g (59%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

4jalapeno

2 cupssalsa

10.5 ouncecream of mushroom

chicken stock

1 poundchicken breast

1 Tbschili powder

1 Tbscumin ground

1 Tbsold bay

0.5 headcilantro

chopped

4 ouncecream cheese

Instructions

Step 1

Season chicken with salt and pepper and sear in a hot pan with oil. Once seared, toss in crock pot

Step 2

In the same pan, sweat onions and jalapenos until transluscent and add salsa. Let simmer for 10-15 minutes until salsa is reduced and water is boiled off. Toss in pot over chicken

Step 3

Add remaining ingredients to pot EXCEPT cream cheese and cook for 4-5 hours on high until chicken can be shredded. Can go longer on low

Step 4

Shred chicken, add cream cheese, and season to your liking. Garnish with cheese, avocado, cilantro, and hot sauce. Fritos or fried Tortilla strips to finish.