Tortilla Soup

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8 servings (serving size: 1 cup soup, 1/4 cup chicken, 2 tablespoons avocado, 1 tablespoon cheese, and 1 tablespoon cilantro)


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1 tablespoon vegetable oil
4 (6-inch) corn tortillas, cut into 1-inch pieces
1 cup diced onion
1 1/2 tablespoons minced seeded jalapeño pepper
5 garlic cloves, minced
1 tablespoon tomato paste
3 (14.5-ounce) cans whole tomatoes, undrained
1 tablespoon ground cumin
6 (10 1/2-ounce) cans low-salt chicken broth
4 (6-inch) corn tortillas, cut into 1/4-inch strips
2 cups shredded cooked chicken breast (about 1 pound skinned, boned chicken breast)
1 cup diced avocado
1/2 cup (2 ounces) shredded sharp cheddar cheese
1/2 cup chopped fresh cilantro


Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeño, and garlic; sauté 3 minutes. Add tomato paste and tomatoes; bring to a simmer, and cook 10 minutes. Stir in cumin and broth; bring to a boil. Reduce heat to medium, and simmer, uncovered, 40 minutes or until reduced to 8 cups.

Place half of soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with remaining soup. Return puréed soup to pan. Cook over medium-low heat until thoroughly heated.

Arrange tortilla strips in a single layer on a baking sheet. Bake at 400° for 7 minutes or until crisp; set aside.

Divide chicken and avocado evenly among 8 soup bowls. Pour soup into each bowl, and top with cheddar cheese, cilantro, and tortilla strips.

Created date

October 2003

Nutritional Information

Calories 260
Caloriesfromfat 37 %
Fat 10.7 g
Satfat 3.1 g
Monofat 4.3 g
Polyfat 2.2 g
Protein 17.9 g
Carbohydrate 25.5 g
Fiber 3.6 g
Cholesterol 35 mg
Iron 3.8 mg
Sodium 441 mg
Calcium 163 mg