Appetizers / Soups / Salads

Bridget May's Chicken Tortilla Soup takes 10 minutes to prepare.

Bridget May's Chicken Tortilla Soup takes 20 minutes to cook.

Bridget May's Chicken Tortilla Soup makes 23 servings.

The ingredients for Bridget May's Chicken Tortilla Soup are:

20.0 oz Cheddar Cheese
1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
20.0 tbsp Sour Cream
1.0 tsp Chili powder
0.5 tsp Coriander seed
2.0 tsp Cumin seed
0.5 tsp Pepper, red or cayenne
3.0 unit (yield from 1 lb ready-to-cook chicken) Chicken Breast (cooked), no skin, roasted
7.0 cup (8 fl oz) Chicken Broth
2.0 fruit without skin and seeds Avocados, California (Haas)
1.0 cup kernels Yellow Sweet Corn, Frozen
6.0 clove Garlic
0.5 medium (2-1/2" dia) Onions, raw
1.0 cup Tomato Sauce
1.0 pepper Jalapeno Peppers
4.0 fl oz White Wine
0.5 cup Beans, black
1.0 serving El Pollo Loco, Spciy Chipotle
4.0 tbsp Extra Virgin Olive Oil
0.25 serving 1 Med. Green Bell Pepper
1.5 cup Great Value Diced Tomatoes (in Tomato juice)
0.25 serving Red Bell Pepper (one medium pepper)
0.5 cup Masesca Masa Corn Flour

Here is how you make Bridget May's Chicken Tortilla Soup:

1. Saute vegetables in olive oil. 2. Add all remaining ingredients except corn flour. 3. Bring to a boil, then lower heat and simmer 20 minutes. 4. Remove chicken, shred it, then add it back in. 5. Add in corn flour to thicken, and serve. Serving Size: 1 cupNumber of Servings: 23.0Recipe submitted by SparkPeople user BRIDGETMAYS.

The nutritional information for Bridget May's Chicken Tortilla Soup is:

• Servings Per Recipe: 23
• Amount Per Serving
• Calories: 253.5

• Total Fat: 19.6 g
• Cholesterol: 52.1 mg
• Sodium: 555.5 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 2.2 g
• Protein: 10.7 g