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


6 servings (serving size: 1 1/3 cups soup, 1/4 cup cheese, and 5 chips)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 12 %
Fat 3 g
Satfat 1.3 g
Monofat 0.8 g
Polyfat 0.5 g
Protein 14 g
Carbohydrate 36 g
Fiber 7.9 g
Cholesterol 6 mg
Iron 2.5 mg
Sodium 766 mg
Calcium 178 mg


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


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.

Jenny Thompson,

Cooking Light

September 2004
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