Mexican Chicken Chile Pepper-Tortilla Soup

Serves: 5
Total Calories: 283


1 large onion, cut into medium dice
3 tablespoons olive oil
8 cups chicken stock
4 roasted Anaheim or California green peppers, peeled, stemmed, seeded, and diced
2 1/2 cups finely chopped chicken
2 teaspoons dried oregano
6 corn tortillas, halved and cut into 1/2-inch-wide strips
1 salt and pepper to taste
1 large tomato, cored and diced
1 avocado, diced
3/4 cup chopped fresh cilantro


In heavy-bottomed, 4-quart saucepan, cook onion in olive oil over moderate heat for 10 minutes, stirring frequently. Add stock, chiles, chicken, and oregano; bring to boil over high heat. Reduce heat to moderate and simmer for 15 minutes or until chicken is cooked through. Add tortillas and cook 5 minutes. Season with salt and pepper. Garnish each portion with tomato, avocado, and cilantro before serving.

Nutritional Facts:

Serves: 5
Total Calories: 283
Calories from Fat: 99

This Mexican Chicken Chile Pepper-Tortilla Soup recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

"I must say this is the best recipe software I have ever owned."

"Your DVO cookbook software saves me time and money!"
-Mary Ann

"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"

"Your software is the best recipe organizer and menu planner out there!"

"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"

"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!

My favorite is the Cook'n Recipe App.