Tortilla Soup

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Nutritional Information

Amount per serving
  • Calories: 331
  • Fat: 13g
  • Saturated fat: 2g
  • Protein: 28g
  • Carbohydrate: 27g
  • Fiber: 3g
  • Cholesterol: 60mg
  • Sodium: 1319mg


  • 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


  1. 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. 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.
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