Mexican Tortilla Soup

Rating: 4 stars

For a hearty meal that's full of flavor and spice, you can't go wrong with Mexican Tortilla Soup. Top with crushed tortilla chips and cheese, and serve with lime wedges.

By Kathy Kingsley
Recipe by Health January 2007

Gallery

Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions

Recipe Summary

prep:
10 mins
cook:
16 mins
total:
26 mins
Yield:
Makes 6 servings (serving size: 1 cup)
Nutrition Info
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Ingredients

Directions

  • Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover.

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  • In the same pan, heat remaining 1 teaspoon oil on medium-high. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.

  • Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.

  • Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.

  • Andrea's wine pick: You can't go wrong with a tangy, herbaceous New Zealand Sauvignon Blanc to match the lively cilantro and lime flavors in the soup. Look for Drylands Sauvignon Blanc, Marlborough 2006 ($15).

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

Per Serving:
296 calories; fat 11g; saturated fat 3g; mono fat 3g; poly fat 1g; protein 29g; carbohydrates 15g; fiber 2g; cholesterol 58mg; iron 2mg; sodium 522mg; calcium 302mg.
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