This is super easy last minute dinner - we make it all the time. I add chicken tenders in to cook and shredd them back in for added protein.
Tortilla Soup
"I had this soup at a restaurant. I played around with the ingredients and came up with a pretty close duplication." -Jenny Thompson, Newton, IA
Yield: 6 servings (serving size: 1 1/3 cups soup, 1/4 cup cheese, and 5 chips)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 226
- Calories from fat: 12%
- Fat: 3g
- Saturated fat: 1.3g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.5g
- Protein: 14g
- Carbohydrate: 36g
- Fiber: 7.9g
- Cholesterol: 6mg
- Iron: 2.5mg
- Sodium: 766mg
- Calcium: 178mg
Ingredients
- 2 cups no salt-added tomato sauce
- 1 1/2 cups water
- 1 cup bottled salsa
- 1 cup frozen whole-kernel corn
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 (16-ounce) can kidney beans, rinsed and drained
- 1 garlic clove, minced
- 1 1/2 cups (6 ounces) shredded, reduced-fat cheddar cheese
- 30 fat-free baked tortilla chips
Preparation
- Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Ladle into bowls; sprinkle with cheese. Serve with chips.
Tortilla Soup Recipe at a Glance
- COURSE: Main Dishes
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat
- PUBLICATION: Cooking Light
More Recipes for Main Dishes
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Tami's Taco Soup
Gooseberry Patch -
Tortilla Soup
Sunset -
Mexican Tortilla Soup
Health
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