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Meal Part

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Ethnic Cuisines

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Tortilla Soup - Reduced Sodium

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Nutrition Facts

Serving Size: 1 cup (245 g )
Amounts Per Serving
Calories 190
Calories from Fat 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 0.5g 3%
Trans Fat 0g  
Cholesterol 30mg 10%
Sodium 350mg 15%
Potassium 0mg 0%
Total Carbohydrate 17g 6%
Dietary Fiber 3g 12%
Sugars 4g  
Protein 12g  
Vitamin A % Vitamin C %
Calcium % Iron %
*Percent Daily Values are based on a 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
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 1 Gallon
Serving Size: 1 cup


Amount Ingredients
1/2 cup Canola Oil
2 lbs Chicken Breast, w/out skin, cut in strips
2 cups Onions, yellow, fresh, small diced
1 cup Green Bell Peppers, sweet, fresh, small diced
2 cups Carrots, fresh, small diced
1 Tbsp and 1 tsp Garlic, minced
1 1/4 qts Water, hot
1/3 cup and 1 Tbsp Custom Culinary® Gold Label Low Sodium Chicken Base
2 qts Tomatoes, red, canned whole in juice, no salt added, diced
1 cup Picante Sauce, prepared
1 Tbsp and 1 tsp Cumin, ground
2 tsp Chili Powder
1 tsp Black Pepper, ground
1 tsp Hot Pepper Sauce
2 2/3 cups Whole Wheat Tortillas, julienne cut, 1-1/2 in strips

Recommended Product: 0144 Gold Label Low Sodium Chicken Base


  1. In a large bowl, combine oil, chicken, onions, peppers, carrots and garlic, mixing until chicken is evenly coated with oil.
  2. In a 6 qt sauce pot over medium high heat, sauté chicken until evenly browned, stirring frequently.
  3. In a food processor, combine water, low sodium chicken base, tomatoes, picante sauce, cumin, chili, black pepper and pepper sauce. Puree 3 minutes.
  4. Add tomato mixture to sautéed chicken. Heat to boiling over medium high heat. Reduce heat and gently boil 15 minutes, stirring occasionally.
  5. Slowly add tortilla strips while stirring
Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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