Mexican

Chicken Tortilla Dump Soup is for Soup.

Chicken Tortilla Dump Soup takes 10 minutes to prepare.

Chicken Tortilla Dump Soup takes 20 minutes to cook.

Chicken Tortilla Dump Soup makes 7 servings.

The ingredients for Chicken Tortilla Dump Soup are:

16 oz. (2 cups) unsalted chicken broth
1 T. starch (corn, potato, or tapioca, I used potato)
1-2 T. tomato paste
1-2 oz. crushed corn chips (I used a 1-3/4 oz. bag of Doritos)
1-2 c. water
1 - 10 oz. can of Rotel Tomatoes (I used mild)
2 c. prepared pinto beans (optional)
2-4 T. lime juice (optional - I used some to tone down the spice)
10-13 oz. can of chicken breast
2 c. mixed veggies (I used frozen but you can also use canned)

Here is how you make Chicken Tortilla Dump Soup:

1. Start heating your chicken broth in a medium-sized pot on the stove. 2. If you like your soup a little thicker, first mix the starch with a little bit of water in a small dish, then add the starch to the chicken broth and stir frequently. You can omit the starch if you like a brothy consistency. 3. Add the tomato paste. The amount really doesn't matter, all you're trying to do is give your soup the right color and it adds a bit of flavor. Stir frequently.4. Add the crushed corn chips. You can really use anything chip-like that is made of corn. You're trying to give it a bit of "tortilla" flavor. I resorted to Doritos because that's all I had in the house that was made of corn. You can use taco shells, corn tortillas, etc. Keep stirring... you want the crushed corn chips to dissolve.5. Add 1-2 cups of water. At this point, I thought I needed a little more liquid because it was getting quite thick.6. Add a can of Rotel Tomatoes, liquid and all.7. Add a can of pinto beans, if you like, liquid and all.8. Add the optional lime juice if you like a bit of a limey flavor OR if the spices are too hot for your taste. Citrus can cut down spiciness. The juice of 1 large lime gave me 4 T. or 2 oz. or 1/4 cup of lime juice.9. Add the chicken. If you prefer not to use canned chicken then you'll need about 1-1/2 to 2 cups of diced or pulled chicken.10. Add the mixed vegetables. This is where you can get creative. I like using organic, frozen mixed vegetables because they are already cut into small pieces, which makes it easy to eat in a soup. However, if you have any leftover veggies that will go well with Tex-Mex flavors then toss 'em in! You could also just raid your veggie drawer and use up yellow squash, zucchini, tomatoes, peas, carrots, corn, potatoes, yams, bell peppers, onions, etc. I even threw in about a cup of packed baby spinach at the end to give it more greens.11. Simmer until everything is good and hot and serve it up!12. Possible garnishes (but watch out because they will up your fat and calorie count): tortilla strips or broken chips, fat free sour cream, reduced fat cheese, diced avocado, or for NO extra calories, a cilantro or parsley sprig.Bon appetit!Serving Size: Makes about seven 1-cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user JEWELSRICH.

The nutritional information for Chicken Tortilla Dump Soup is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 176.6

• Total Fat: 3.7 g
• Cholesterol: 41.8 mg
• Sodium: 780.2 mg
• Total Carbs: 22.3 g
• Dietary Fiber: 6.4 g
• Protein: 18.2 g

Chicken Tortilla Dump Soup is Mexican cuisine.

The dietary needs meet for Chicken Tortilla Dump Soup is Low Fat