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Chicken Tortilla Soup

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Servings: Serves 2 to 16

Cook Time: 19 minutes

Prep Time: 25 minutes


2 teaspoon Extra virgin olive oil
8 oz Boneless chicken tenders
1 whole Fresh leeks, medium, root ends trimmed
3/8 each Jalapeno pepper, seeded, minced
3/4 each Garlic cloves, peeled and minced
1/4 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
1/4 teaspoon Chili powder
1/4 teaspoon Cumin, ground
10 1/2 oz Chicken bouillon/broth, resealable box
4 3/4 oz Canned diced tomatoes, drained
2/3 cup Frozen plain corn
2 teaspoon Fresh lime juice
8 teaspoon Chopped fresh cilantro
2 oz Corn tortilla chips
3/8 each Fresh avocado, peeled and diced
2/3 cup Cheddar and monterey jack cheese, shredded


1. In a soup pot over medium heat, add half of the olive oil. When it's hot, add the chicken tenders. Cook and stir the tenders until they're browned and cooked through, about 6 to 8 minutes. Using tongs or a spatula, remove the chicken to a plate. Set aside.
2. Add the remaining olive oil to the soup pot. Add the leek and jalapeqo. Sauti until the leek is softened, about 5 minutes. Add the garlic, salt, black pepper, chili powder, and cumin. Cook an additional minute. Add the broth, diced tomatoes, and corn. Bring the soup to a simmer and cook, partially covered, for about 8 to 10 minutes, until the corn is tender.
3. As the soup cooks, shred the chicken tenders into bite-size pieces and prepare the toppings. Set aside.
4. Arrange the chips, avocado, and cheese on a platter.
5. To finish the soup, add the shredded chicken, lime juice, and cilantro. Stir to combine.
6. Serve the soup by ladling it into bowls, and pass the toppings.
Source: Hannaford fresh Magazine, September - October 2006

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 2 to 16
Base Nutrients
Calories 707 kcal (35%)
Calories from Fat 504
Total Fat 56 g (86%)
Saturated Fat 28 g (140%)
Cholesterol 94 mg (31%)
Sodium 1434 mg (60%)
Total Carbohydrates 57 g (19%)
Dietary Fiber 18 g (72%)
Protein 44 g (73%)
Vitamin A 2048 IU (6%)
Vitamin C 41 mg (46%)
Calcium 428 mg (33%)
Iron 18 mg (100%)

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