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Yunhee Kim Photo by: Yunhee Kim

Mexican Tortilla Soup

For a hearty meal that's full of flavor and spice, you can't go wrong with Mexican Tortilla Soup. Top with crushed tortilla chips and cheese, and serve with lime wedges.

Health JANUARY 2007

  • Yield: Makes 6 servings (serving size: 1 cup)
  • Cook time:16 Minutes
  • Prep time:10 Minutes

Ingredients

  • 2 teaspoons olive oil, divided
  • 12 ounces skinless, boneless chicken breast, trimmed and diced
  • 1 cup prechopped onion (find at the salad bar)
  • 1 cup prechopped green bell pepper (find at the salad bar)
  • 2 garlic cloves, minced (1 teaspoon)
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1/3 cup chopped fresh cilantro
  • 1/2 cup coarsely crushed baked tortilla chips (such as Tostitos)
  • 1/2 cup preshredded reduced-fat Mexican blend cheese
  • 6 lime wedges (about 1 1/2 limes)

Preparation

1. Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover.

2. In the same pan, heat remaining 1 teaspoon oil on medium-high. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.

3. Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.

4. Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.

 

Andrea's wine pick: You can't go wrong with a tangy, herbaceous New Zealand Sauvignon Blanc to match the lively cilantro and lime flavors in the soup. Look for Drylands Sauvignon Blanc, Marlborough 2006 ($15).

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.

Nutritional Information

Amount per serving
  • Calories: 296
  • Fat: 11g
  • Saturated fat: 3g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1g
  • Protein: 29g
  • Carbohydrate: 15g
  • Fiber: 2g
  • Cholesterol: 58mg
  • Iron: 2mg
  • Sodium: 522mg
  • Calcium: 302mg
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Mexican Tortilla Soup recipe

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