Mexican

Christina's Chicken Tortilla Soup is for Soup.

Christina's Chicken Tortilla Soup takes 30 minutes to prepare.

Christina's Chicken Tortilla Soup takes 120 minutes to cook.

Christina's Chicken Tortilla Soup makes 8 servings.

The ingredients for Christina's Chicken Tortilla Soup are:

1 qt chicken broth
1.5-2 lbs skinless, boneless chicken breasts, cut in half
1 15oz can black beans
1 bag Trader Joe's roasted frozen corn
2 cans Mexican diced tomatoes (like Rotel)
8oz can tomato sauce (not spaghetti sauce)
2 corn tortillas, torn into pieces
2tbls extra virgin olive oil
chopped onion and garlic, sauted if you have time
juice of 1/2 lime
herbs & spices: cumin, oregano, cilantro, jalapenos (fresh or canned, or chili powder)

Here is how you make Christina's Chicken Tortilla Soup:

This soup can take two hours on the stovetop, or up to 6 hours in the crockpot. Use leftover chicken to save time. If you have time, saute the onion and garlic in a little olive oil in the bottom of your soup pot. Cut each chicken breast in half, and add to pot with all other indredients - stir to mix. Crock pot on lo for 5-6hrs or high for 3-4hrs. Remove chicken and shred with a fork or by hand before returning to pot.Number of Servings: 8Recipe submitted by SparkPeople user ONEPOISONAPPLE.

The nutritional information for Christina's Chicken Tortilla Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 262.8

• Total Fat: 5.5 g
• Cholesterol: 28.2 mg
• Sodium: 1,109.4 mg
• Total Carbs: 36.5 g
• Dietary Fiber: 7.2 g
• Protein: 18.2 g

Christina's Chicken Tortilla Soup is Mexican cuisine.