Perdue
Zesty Chicken Tortilla Soup
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"I will be getting back to you about this one. But I already know i love it before i even tasted it. Its at first sight /I am super excited about making this soup, going to make it All Saints Day, Nov.1st. Perfect ending to a sugary, filling weekend. If you enjoy soup like I do let e hear you say HOLLA! Sue loves Soup"
Comment Suzanne LaRose-Williams
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Zesty Chicken Tortilla Soup

Zesty Chicken Tortilla Soup

Serves 4 | Prep/Cook Time:
  • Calories 170
  • Protein 9g
  • Sodium 550mg
  • Sat.Fat 2.5g
  • Sugar 5g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 170
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2.5g 13%
Cholesterol 25mg 8%
Sodium 550mg 23%
Total Carbs 17g 6%
Dietary Fiber 2g 8%
Sugars 5g
Protein 9g
Vitamin A 10%
Vitamin C 30%
Calcium 6%
Iron 6%
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
2 cups PERDUE® Oven Ready Whole Seasoned Roaster (6 lbs.)
1 tablespoon vegetable oil
2 cups sweet onions, diced
1 teaspoon garlic, minced
2 cups zucchini chunks (2 zucchini)
2 cups frozen corn kernels or 1 can corn (15.25 oz.)
1 can reduced-sodium tomatoes, diced (15 oz.)
1 quart chicken stock
Instructions
1 In a heavy soup pot, heat oil over medium-high heat; add onions and saute 3-4 minutes or until golden. Add garlic along with zucchini and corn; cook 3-4 minutes, stirring often. Stir in tomatoes and broth and bring to boil. Reduce heat and simmer soup 15 minutes.
2 Add shredded chicken and cilantro and heat through. Add hot red pepper sauce to taste. Ladle soup into bowls and garnish each with 1 tablespoon shredded cheese and several baked tortilla chips or strips.

TIP: Frozen diced green bell pepper or frozen yellow squash can be substituted for zucchini chunks. Soup can also be topped with a dollop of Greek yogurt instead of cheese or sour cream to save on extra fat and calories.