Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup Recipe
If you like food with a little spicy heat, then this Chipotle Chicken Tortilla Soup will have your taste buds doing the Lambada. Round out the meal with corn muffins from your grocer's bakery or servings of packaged Spanish rice.


4 servings (serving size: 1 1/4 cups soup, 1/4 cup chips, 1 tablespoon cilantro, and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 228
Caloriesfromfat 21 %
Fat 5.4 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 1.7 g
Protein 22.9 g
Carbohydrate 21.8 g
Fiber 3.5 g
Cholesterol 49 mg
Iron 1.7 mg
Sodium 873 mg
Calcium 62 mg


1 tablespoon canola oil
1 1/2 teaspoons bottled minced garlic
3/4 pound chicken breast tenders, cut into bite-sized pieces
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
1 cup water
1/4 teaspoon salt
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (14.5-ounce) can stewed tomatoes, undrained
1 cup crushed baked tortilla chips
1/4 cup chopped fresh cilantro
1 lime, cut into 4 wedges


Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.

August 2005
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