Appetizers / Soups / Salads

Chicken, Corn Tortilla, and Vegetable Soup takes 15 minutes to prepare.

Chicken, Corn Tortilla, and Vegetable Soup takes 60 minutes to cook.

Chicken, Corn Tortilla, and Vegetable Soup makes 6 servings.

The ingredients for Chicken, Corn Tortilla, and Vegetable Soup are:

2 tbsp Olive Oil
4 serving Corn Tortilla - 6" Great Value - 2 Tortillas
6 clove Garlic
1 medium (2-1/2" dia) Onions, raw
3 stalk, large (11"-12" long) Celery, raw
4 medium Carrots, raw
2 medium Summer Squash
2 large Zucchini, baby
1 serving Fire Roasted Tomatoes, Crushed (Muir Glen Organic) (28 oz) (by TRILLIANTOO)
2 tbsp Cumin seed
1 tbsp Chili powder
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
6 serving Pacific Natural Foods Organic Low Sodium Chicken Broth, 1 cup
1 tsp Salt
.5 tsp Pepper, red or cayenne
2 breast, bone and skin removed Chicken Breast (cooked), no skin, roasted
2 thigh, bone and skin removed Chicken Thigh

Here is how you make Chicken, Corn Tortilla, and Vegetable Soup:

1. Heat oil over medium heat.2. Add the tortillas, onion, garlic, celery, and cook for 2-3 minutes.3. Add the spices and cook for about 1 minute.4. Add the tomatoes and bring to a boil.5. Add the chicken stock and return to a boil.6. Add the zucchini and reduce the heat to simmer.7. Remove the bay leave and add the chicken.

The nutritional information for Chicken, Corn Tortilla, and Vegetable Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 335.8

• Total Fat: 9.1 g
• Cholesterol: 67.8 mg
• Sodium: 947.2 mg
• Total Carbs: 31.6 g
• Dietary Fiber: 6.5 g
• Protein: 30.5 g