Mexican Tortilla Soup

This is probably our favorite at home dinner. It is insanely easy to make, delicious, and good for you. This is another recipe that I had posted once upon a time on my 101/1001 blog, but decided to repost here with some changes Shane and I have made over the past year.

ingrediants

we normally split this in 2 and maybe have a little left over

1 bag frozen pre-cooked shrimp (sometimes we use chicken)

1/2 white (or red) onion

1 can diced Rotel tomatoes (we use Mild)

1 tsp garlic

4 cups chicken broth

tortilla chips

cilantro

avocado

green onion

directions

• Cook meat how desired and cut into bite sized pieces.
• Simmer veggies (onion, tomatoes, garlic) in pot until soft
• Add meat to pot.
• Add chicken broth to pot.
• Simmer for 10-15 minutes.
• Garnish with crushed tortilla chips, green onion, cilantro, and avocado.

nutrition

(if split in half – including shrimp and 24 bite size Tostitos chips)

• Calories: 426
• Total Fat: 23.4 g (mostly from the avocado)
• Total Carbs: 42.2 g
• Protein: 16.8 g