SPICY TORTILLA SOUP
Among hot peppers, jalapeños fall in the medium-spicy range. If you prefer something certifiably
hot, substitute Serrano peppers.
Hands-on time: 20 minutes
Total time: 40 minutes
Makes 4 servings
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1 store-bought rotisserie chicken
2 32-ounce containers low-sodium chicken broth
1 small red onion, finely chopped
2 jalapeños, seeded and thinly sliced
2 large tomatoes, seeded and roughly chopped
1 cup corn kernels, thawed if frozen, or fresh (from 2 ears)
A couple of handfuls of tortilla chips
1/2 cup fresh cilantro leaves
1 ripe avocado, roughly chopped
1 cup (4 ounces) crumbled Feta
1 lime, cut into wedges
|Remove and discard the skin from the chicken. Place the entire chicken and the broth in a large pot over medium heat.
Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes. Transfer the chicken to a plate to cool. Strain the
broth into another saucepan. Shred the chicken meat and add it to the broth, along with the onion, jalapeños, and
tomatoes and their juices. Place over medium heat and cook for 5 minutes. Add the corn and heat until warmed through,
about 3 minutes. Place some of the tortilla chips in each bowl. Ladle in the soup and top with the cilantro, avocado,
Feta, and the remaining chips. Serve the lime wedges on the side.
NUTRITION PER SERVING
CALORIES 583 (40% from fat); FAT 26g (sat 9g); PROTEIN 56g; CHOLESTEROL 163mg; SODIUM 822mg; FIBER 8; CARBOHYDRATE 33g
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