Tortilla Soup

By ryanmmurano

Tortilla soup can be full of heavy cream, instantly skyrocketing the calorie count. But, this recipe incorporates clarified butter and chicken stock for a much healthier broth. The blend of chicken, fire-roasted tomatoes and peppers makes for one flavorful Mexican meal.

Tortilla Soup
  • 1 tablespoon ghee (clarified butter)

  • 1 large yellow onion, diced

  • 6 cloves garlic, peeled and minced

  • 2 fresh jalapeño peppers, diced (and seeded, if you wish)

  • 2 quarts chicken stock

  • 1 28-ounce can diced fire-roasted tomatoes

  • 1 pound of chicken breast, cooked and diced

  • 1 cup fresh cilantro, chopped

  • Juice of two limes

  • Avocado slices, lime pinwheels, or minced fresh cilantro, for garnish

  1. Heat ghee in a Dutch oven or soup pot over medium heat. Sauté onions until they are translucent, about 4 to 6 minutes.

  2. Add garlic and jalapeños. Sauté for 1 to 2 minutes, or until fragrant.

  3. Pour in the chicken stock and tomatoes and bring to a medium boil, cooking for about 3 to 5 minutes.

  4. Add the cooked chicken, cilantro, and lime juice, and stir. Serve the soup topped with whatever garnish you prefer!

Nutritional Facts

Calories - 291
Carbohydrates - 17.3g
Saturated Fat - 2g
Protein - 39.1g
Sodium - 647mg
Dietary Fiber - 3.8g

soup main dish lunch dinner spicy

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