Chicken-Tortilla Soup Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Soup and Stew Recipes

Photo by: Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin

Chicken-Tortilla Soup

This recipe matches the goodness of the tortilla soups found in Mexican restaurants. Very flavorful but not too spicy.

Cooking Light SEPTEMBER 1997

Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)

Ingredients

1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeÃ±o pepper
1 teaspoon ground cumin

1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 (14.5-ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup fat-free sour cream

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.

Nutritional Information

Amount per serving

Calories: 185
Calories from fat: 18%
Fat: 3.7g
Saturated fat: 0.8g
Monounsaturated fat: 1.4g
Polyunsaturated fat: 0.7g
Protein: 15.3g
Carbohydrate: 22.2g
Fiber: 2g
Cholesterol: 30mg
Iron: 1.1mg
Sodium: 409mg
Calcium: 32mg

Search for Recipes by Nutrition Data

Go to full version of

Chicken-Tortilla Soup recipe