Chicken Tortilla Soup

Time
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. Sauté onion and garlic in oil.
  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. 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%
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/
DCI