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Oxmoor House Photo by: Oxmoor House

Tortilla Chipotle Chicken Soup

This soup proves that simple ingredients can provide intense flavor. For an extra taste of Mexico, pair it with low-fat quesadillas and lime sorbet.

Oxmoor House JANUARY 2003

  • Yield: 4 servings (serving size: 1 cup soup and 1/4 cup tortilla strips)
  • Cook time:54 Minutes
  • Prep time:20 Minutes

Ingredients

  • Cooking spray
  • 1 2 ounces skinless, boneless chicken breast, cubed
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 chipotle chili, mashed
  • 2 teaspoons chili powder
  • 1 cup chopped seeded tomato
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 4 (6-inch) corn tortillas
  • 1/3 cup chopped fresh cilantro

Preparation

Preheat oven to 425°.

Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, and sauté 2 minutes. Remove chicken; keep warm.

Add onion to pan; cook 4 minutes, stirring frequently. Add garlic; sauté 15 seconds. Add broth, chipotle chili, and chili powder. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

Stir in tomato and next 3 ingredients; add chicken. Cover, reduce heat, and simmer 20 minutes.

While soup simmers, cut tortillas into 1/4 x 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425° for 8 to 10 minutes or until lightly browned. Cool completely.

Ladle soup into bowls; sprinkle servings evenly with cilantro and tortilla strips.

Nutritional Information

Amount per serving
  • Calories: 201
  • Fat: 2.3g
  • Saturated fat: 0.4g
  • Protein: 24.9g
  • Carbohydrate: 20.9g
  • Cholesterol: 49mg
  • Iron: 1.6mg
  • Sodium: 983mg
  • Calories from fat: 10%
  • Fiber: 3.1g
  • Calcium: 77mg
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Tortilla Chipotle Chicken Soup recipe

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