Chicken Tortilla Soup
Posted in SOUP, POULTRY (CHICKEN & TURKEY), Recipes by Dialysis Clinic, Inc. Share
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.
Total Time: 01 hours 00 minutes
Servings: 14
Author: Dialysis Clinic, Inc.
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
Nutrition Per Serving
- Calories: 110.64
- Protein: 14.50 g
- Cholesterol: 42.55 mg
- Calcium: 19.25 mg
- Sodium: 111.41 mg
- Potassium: 321.46 mg
- Phosphorus: 155.02 mg
- Fiber: 1.20 g
- Fat: 3.06 g
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.