Soups On!!!! - Tortilla Soup

Since it is -3 degrees outside with a 20 mph "breeze", I thought it was a perfect time to cook up a batch of chicken tortilla soup. I take the leisurely approach on this by using a crock pot so I don't have to watch the stove. Here is the recipe - note it is a fairly healthful soup - give it a try!

Chicken Tortilla Soup servings 10


2 cup Onion, large dice
1 cup Carrots, large dice
½ cup Celery, chopped
1 Jalapeno, diced
4 cloves Garlic, crushed
1 Tbsp Olive oil
3 ears Corn, removed
1 cup Mushrooms, quartered
4 Medium Zucchini, 1” chunks
14 oz Whole Canned Tomatoes
4 Whole Bay leaves
1 Roasted Chicken, meat pulled
2 qts Fat Free Chicken Stock
1 bunch Cilantro, chopped
1 tbsp Chili powder
½ tbsp Cumin powder
1 tsp Coriander, ground
12 Corn Tortillas, strips
To Taste Salt & Pepper

Garnish
1 cup Tortilla Chips
½ Avocado
½ cup Cotija Cheese


In a heavy stock pot over medium high heat place the olive oil then add the onion, carrot, celery, jalapeno and garlic cook until soft about 8 to 10 minutes

Add the corn, mushrooms and zucchini to the pot and cook for an additional 5 minutes

Add the tomato by hand crushing them into the pot then add the bay leaf, chicken meat, cilantro, chili powder, cumin, coriander and cook for an additional 5 minutes while stirring

Add the chicken stock and the corn cobs bring up to a boil and then reduce to a simmer for 45 minutes

Remove the corn cobs and bay leaves, adjust the seasoning with salt and pepper then add the tortilla strips and cook for an additional 15 minutes

Serve in a bowl and top with your favorite condiments such as cilantro, tortilla chips, avocado and Cotija cheese.

Per serving
Calories 304
Fat 11
Fiber 6.6
WW pts 6

Enjoy - Note all recipes are original © Doak & Krantz 2008