Soup & Sandwich
Chicken Tortilla Soup
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Recipes: |
1 |
2 |
3 |
4 |
5 |
6 |
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Ingredients: |
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Shredded or chopped chicken |
2-1/2 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
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Enchilada sauce mix |
1 packet |
2 packets |
3 packets |
4 packets |
5 packets |
6 packets |
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Canned tomato puree |
28 oz. |
56 oz. |
84 oz. |
112 oz. |
140 oz. |
168 oz. |
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Water |
2-1/2 C. |
5 C. |
7-1/2 C. |
10 C. |
12-1/2 C. |
15 C. |
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Canned chopped green chilies |
4 oz. |
8 oz. |
12 oz. |
16 oz. |
20 oz. |
24 oz. |
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Chopped onion |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
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Minced garlic |
1 t. |
2 t. |
1 T. |
1 T. + 1 t. |
1 T. + 2 t. |
2 T. |
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Chicken broth |
1-3/4 C. |
3-1/2 C. |
5-1/4 C. |
7 C. |
8-3/4 C. |
10-1/2 C. |
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Chili powder |
2 t. |
1 T. + 1 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
4 T. |
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Salt |
1/2 t. |
1 t. |
1-1/2 t. |
2 t. |
2-1/2 t. |
1 T. |
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Black pepper |
1/4 t. |
1/2 t. |
3/4 t. |
1 t. |
1-1/4 t. |
1-1/2 t. |
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Chopped fresh cilantro |
1 T. |
2 T. |
3 T. |
1/4 C. |
1/4 C. + 1 T. |
1/4 C. + 2 T. |
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Frozen corn |
10 oz. |
20 oz. |
30 oz. |
40 oz. |
50 oz. |
60 oz. |
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On hand: |
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Corn tortillas |
4 |
8 |
12 |
16 |
20 |
24 |
Assembly Directions:
Slow Cooker: Place all the ingredients except corn in a slow cooker. Stir to mix. Cover and cook on low for 6 to 8 or on high for 3 to 4 hours.
Stovetop: Place all ingredients except corn in a large stock pot. Stir to mix. Bring to a rolling boil. Turn down to medium and cook for 20 minutes or until the onions are tender but not mushy.
Freezing Directions:
Cool. Add corn to soup and stir to mix. Pour into freezer container or freezer bag. Seal, label and freeze.
Serving Directions:
Thaw. Reheat; stirring often. Preheat oven to 350 degrees. Cut tortillas into thin strips. Spray baking sheet with cooking spray or brush with oil. Arrange tortilla strips in a single layer on the baking sheet. Bake for 15 minutes or until strips are browned, stirring every 5 minutes. Cool and sprinkle on top of soup before serving.
Nutritional Information:
Per Serving: 268 Calories; 4g Fat (14.0% calories from fat); 25g Protein; 34g Carbohydrate; 5g Dietary Fiber; 50mg Cholesterol; 892mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 2-1/2 Vegetable.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.