Chicken-Tortilla Soup

Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin
This recipe matches the goodness of the tortilla soups found in Mexican restaurants. Very flavorful but not too spicy. If you don't want to use wine, you can replace it with an equal amount of low-sodium chicken broth.

Yield:

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

Recipe from

Nutritional Information

Calories 185
Caloriesfromfat 18 %
Fat 3.7 g
Satfat 0.8 g
Monofat 1.4 g
Polyfat 0.7 g
Protein 15.3 g
Carbohydrate 22.2 g
Fiber 2 g
Cholesterol 30 mg
Iron 1.1 mg
Sodium 409 mg
Calcium 32 mg

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 jalapeño 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.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

September 1997