Chicken Tortilla Soup

Total Time 1 hr
Calories: 110.64
Description

What’s better on a blustery winter day than a bowl of hot chicken tortilla soup? This kidney-friendly recipe can be made on the stovetop, or simmer slowly all day in a crockpot. Savory with a little spice, it is sure to become a cold-weather, comfort-food favorite!

Note: Soup counts as fluid intake in the renal diet. Always talk to your doctor or dietitian if you have questions about a new recipe. 

Ingredients
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon oregano or Italian seasoning
  • 2 fresh tomatoes, chopped
  • 10 ounces low-sodium chicken broth
  • 10 ounces water
  • 1 cup corn
  • 1 cup hominy
  • 4 ounce can green chili peppers, chopped
  • 1/4 cup cilantro, chopped
  • 3 chicken breasts, cooked and chopped
  • Lemon juice to taste
  • Cumin to taste
  • Green onions, chopped, as garnish
Instructions
  1. 1
    Sauté onion and garlic in oil.
  2. 2
    Stir in chicken, chili powder, oregano (or Italian seasoning,) tomatoes, chicken broth, water, corn, hominy, cilantro and chili peppers and cook on medium-high heat for 30 minutes.
  3. 3
    You can add lemon juice and cumin to taste.

Nutrition Facts

Servings 14

Amount Per Serving
Calories 111kcal
% Daily Value *
Total Fat 3g5%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 43mg15%
Sodium 111mg5%
Potassium 321mg10%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 14g29%
Calcium 19 mg
Phosphorus 155 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.dciinc.org/recipe/chicken-tortilla-soup/