Rating: 4.5 stars
38 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 1
  • 4 star values: 4
  • 5 star values: 31

This recipe matches the goodness of the tortilla soups found in Mexican restaurants. Very flavorful but not too spicy. If you don't want to use wine, you can replace it with an equal amount of low-sodium chicken broth.

Recipe by Cooking Light September 1997

Gallery

Lee Harrelson; Styling: Jan Gautro, Laura Martin

Recipe Summary

Yield:
8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

185 calories; calories from fat 18%; fat 3.7g; saturated fat 0.8g; mono fat 1.4g; poly fat 0.7g; protein 15.3g; carbohydrates 22.2g; fiber 2g; cholesterol 30mg; iron 1.1mg; sodium 409mg; calcium 32mg.
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