Chipotle Chicken Tortilla Soup

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.

Yield: 4 servings (serving size: 1 1/4 cups soup, 1/4 cup chips, 1 tablespoon cilantro, and 1 lime wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 21%
  • Fat: 5.4g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 1.7g
  • Protein: 22.9g
  • Carbohydrate: 21.8g
  • Fiber: 3.5g
  • Cholesterol: 49mg
  • Iron: 1.7mg
  • Sodium: 873mg
  • Calcium: 62mg

Ingredients

  • 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

Preparation

  1. 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.
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