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Tortilla Soup

Prep time 5 mins
Cook time 25 mins
Yield Serves 4

Ingredients

  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon crushed red pepper
  • 32 ounces low-sodium chicken broth
  • 1 14 1/2-oz. can diced tomatoes
  • 2 cups shredded skinless cooked chicken (from a rotisserie chicken)
  • Salt
  • 2 tablespoons fresh cilantro leaves
  • 4 ounces corn tortilla chips

Nutrition Information

  • calories 331
  • fat 13 g
  • satfat 2 g
  • protein 28 g
  • carbohydrate 27 g
  • fiber 3 g
  • cholesterol 60 mg
  • sodium 1319 mg

How to Make It

  1. Warm vegetable oil in a large saucepan over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic, chili powder and crushed red pepper; cook mixture for 30 seconds, stirring.

  2. Stir in broth and tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Stir in chicken and cook until heated through, 1 to 2 minutes. Season with salt. Stir in cilantro. Divide tortilla chips among 4 shallow soup bowls. Ladle soup on top of chips and serve immediately.