Mexican Chicken Tortilla Soup

Name: Mexican Chicken Tortilla Soup
Total time: 40 min
Yield: 4
Cuisine: American, Latin America, Mexican, Central America
Ingredients: 1 cup onions (peeled and diced); 2 cloves garlic cloves (minced); 2 Tbsps butter; 4 strips Bacon (chopped); 1 medium, yellow pepper (de-seeded and diced); 2 medium carrots (peeled and diced); 5 cups sweet Corn (canned); salt (to taste); cayenne pepper (to taste); 1 tsp fresh thyme (chopped); 3 cups Beef stock; 8 ozs Chicken breasts (fully cooked); 2 Tbsps Lime juice; 4 Tbsps cilantro (roughly chopped); 3 cups Tortilla chip

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Health Score:

72 / 100

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

Calories:

838

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	838 cal.	(40 %)
Protein	24 g	(24 %)
Fat	45 g	(39 %)
Carbohydrates	83 g	(55 %)
Sugar added	0 g	(0 %)
Roughage	10.5 g	(35 %)

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more nutritional values

Vitamin A	1.3 mg	(163 %)
Vitamin D	0.1 μg	(1 %)
Vitamin E	8.3 mg	(69 %)
Vitamin K	43.1 μg	(72 %)
Vitamin B₁	0.4 mg	(40 %)
Vitamin B₂	0.2 mg	(18 %)
Niacin	13.1 mg	(109 %)
Vitamin B₆	0.9 mg	(64 %)
Folate	69 μg	(23 %)
Pantothenic acid	1.3 mg	(22 %)
Biotin	8.7 μg	(19 %)
Vitamin B₁₂	0.2 μg	(7 %)
Vitamin C	18 mg	(19 %)
Potassium	874 mg	(22 %)
Calcium	76 mg	(8 %)
Magnesium	99 mg	(33 %)
Iron	2.7 mg	(18 %)
Iodine	8 μg	(4 %)
Zinc	2.2 mg	(28 %)
Saturated fatty acids	18.1 g
Uric acid	191 mg
Cholesterol	57 mg
Complete sugar	12 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 1 cup onions (peeled and diced); 2 cloves garlic cloves (minced); 2 Tbsps butter; 4 strips Bacon (chopped); 1 medium, yellow pepper (de-seeded and diced); 2 medium carrots (peeled and diced); 5 cups sweet Corn (canned); salt (to taste); cayenne pepper (to taste); 1 tsp fresh thyme (chopped); 3 cups Beef stock; 8 ozs Chicken breasts (fully cooked); 2 Tbsps Lime juice; 4 Tbsps cilantro (roughly chopped); 3 cups Tortilla chip

How healthy are the main ingredients?

Corn Chicken breast onion garlic clove thyme carrot

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Preparation steps

In a large Dutch oven melt butter over medium heat. Add onions and garlic and saute until translucent. Add bacon and saute a few minutes longer. Add yellow pepper and carrots and saute a few minutes longer. Drain the canned sweetcorn, add to the pan, stir briefly, then season with salt and cayenne pepper and add the thyme.

Add the beef stock and simmer the soup gently for about 15 minutes. Meanwhile cut the chicken breast into bite-sized pieces. Add to the soup and simmer for an additional 5 minutes. Season the soup with more salt and cayenne pepper, if desired, and add lime juice to taste. Stir in the chopped parsley just before serving. Ladle the soup into bowls and serve immediately with tortilla chips.

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