If you like food with a little spicy heat, then this Chipotle Chicken Tortilla Soup will have your taste buds doing the Lambada. Round out the meal with corn muffins from your grocer's bakery or servings of packaged Spanish rice.

Recipe by Cooking Light August 2005

Gallery

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups soup, 1/4 cup chips, 1 tablespoon cilantro, and 1 lime wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add minced garlic and chicken; sauté 2 minutes. Add chile powder and cumin; stir well. Add water, salt, broth, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Top with tortilla chips and cilantro, and serve with lime wedges.

    Advertisement

Nutrition Facts

228 calories; calories from fat 21%; fat 5.4g; saturated fat 0.6g; mono fat 2.5g; poly fat 1.7g; protein 22.9g; carbohydrates 21.8g; fiber 3.5g; cholesterol 49mg; iron 1.7mg; sodium 873mg; calcium 62mg.