Corn Tortilla Soup

Yield: 6 servings (serving size: 1 1/3 cups soup, 1/4 cup chicken, about 3 tablespoons tortilla strips, and about 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 165
  • Calories from fat: 30%
  • Fat: 5.5g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.1g
  • Protein: 17g
  • Carbohydrate: 12.6g
  • Fiber: 2.2g
  • Cholesterol: 41mg
  • Iron: 1.5mg
  • Sodium: 608mg
  • Calcium: 118mg

Ingredients

  • Soup:
  • 2 onions, peeled and quartered
  • 2 tomatoes, cored and quartered
  • 1 teaspoon vegetable oil
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 6 cups Chicken Stock or 3 (16-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 teaspoon salt
  • Toppings:
  • 3 (6-inch) corn tortillas, cut into 1/4-inch strips
  • 1 1/2 cups shredded cooked chicken breast (about 6 ounces)
  • 1/2 cup (2 ounces) shredded part-skim Oaxaca cheese or reduced-fat Monterey Jack cheese
  • 6 lime wedges

Preparation

  1. To prepare soup, combine the onions and tomatoes in a blender or food processor, and process until smooth. Heat oil in a Dutch oven over medium-high heat until hot. Add the dried oregano, ground cumin, and minced garlic, and sauté 10 seconds. Add pureed onion mixture to pan (mixture will boil vigorously), and cook 1 minute. Stir in Chicken Stock and salt; bring the mixture to a boil. Reduce heat, and simmer 15 minutes.
  2. Preheat oven to 350°.
  3. To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until tortilla strips are toasted.
  4. Ladle soup into each of 6 bowls, and top with the baked tortilla strips, shredded chicken, and cheese. Serve with lime wedges.
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