Spicy Tortilla Soup
Spicy Tortilla Soup requires roughly 20 minutes from start to finish. This recipe makes 4 servings with 1468 calories, 126g of protein, and 84g of fat each. This recipe covers 51% of your daily requirements of vitamins and minerals. It works well as an expensive main course. It is perfect for Autumn. It is a good option if you're following a gluten free diet. A mixture of tomatoes, roasted chicken, corn tortillas, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the juice of lime you could follow this main course with the Cranberry-Orange Juice Slushee as a dessert.
Instructions
Cut the tortillas into 1/2-inch strips. Arrange on a baking sheet and bake 8 to 10 minutes or until crispy.
In a large saucepan, simmer the chicken broth, bones, and meat for 20 minutes. Strain the broth through a colander into another saucepan. When the bones are cool enough to handle, pick off any meat and add it to the broth. Stir in the red onion, tomatoes, jalapenos, and lime juice.
Cut the corn from the cobs and add it to the soup. Divide the tortilla strips among 4 bowls. Ladle in the soup and top with cilantro, avocado, and cheese.