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Don Pablo Tortilla Soup

Don Pablo Tortilla Soup Recipe

This is a copycat recipe posted by Genny Blake and is posted by request. Enjoy!
5 from 1 vote
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Course: Appetizer/Soup
Cuisine: Mexican
Keyword: < 30 Mins, Cheese, Low Cholesterol, Lunch, Meat, Poultry, Southwestern, Stove Top, Tex-Mex, Vegetable
Prep Time: 5 minutes
Cook Time: 20 minutes
Calories: 322.9kcal

Ingredients

  • 2 (14 1/2 ounce) cans chicken broth
  • 1 cup mild salsa
  • 1 cup sun-dried tomato, snipped into thin strips
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 2 teaspoons lime juice
  • 2 cups broken tortilla chips
  • 1 (7 ounce) can vacuum-packed corn kernels (go with frozen if you can't find the vacuum type)
  • 1 small avocado, peeled, pitted and chopped into 1/2 inch dice
  • 1/2 cup shredded monterey jack cheese

Instructions

  • In a large saucepan mix broth, salsa, dried tomatoes and cumin.
  • Bring to a boil, reduce and simmer for 10 minutes or until tomatoes are tender.
  • Mix in 2 tsp of the cilantro and 2 tsp of lime juice.
  • Ladle into 4 bowls.
  • Divide equally among the 4 bowls the remaining cilantro, tortilla chips, corn, avocado and cheese.
  • Offer sour cream if you wish.

Your Own Notes

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Nutrition

Serving: 425g | Calories: 322.9kcal | Carbohydrates: 35.7g | Protein: 14.4g | Fat: 16.2g | Saturated Fat: 4.5g | Cholesterol: 12.6mg | Sodium: 1484.5mg | Fiber: 7.7g | Sugar: 8.3g