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

Use Chicken and Mushroom Stroganoff ingredients to prepare this tortilla soup topped with homemade tortilla strips, avocado, cilantro, and lime wedges. 

Recipe by Cooking Light September 2015


Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

Serves 4 (serving size: about 2 cups)


Ingredient Checklist


Instructions Checklist
  • Cut tortilla into 1/2-inch strips; coat with cooking spray. Bake at 375° for 10 minutes. Heat canola oil in a large Dutch oven over medium heat. Add zucchini, onion, 1/4 cup chopped cilantro, jalapeño, 1/8 teaspoon kosher salt, minced garlic, and bay leaves; cook 7 minutes. Stir in chili powder and cumin. Add stock and diced tomatoes; bring to a boil. Add black beans, 1/2 teaspoon kosher salt, and chicken breast and dark meat; simmer 5 minutes. Remove bay leaves and discard. Divide among 4 bowls; top with tortilla strips, avocado, 1/2 cup cilantro, and lime wedges.


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

322 calories; fat 13.3g; saturated fat 2g; mono fat 6.8g; poly fat 3.1g; protein 27g; carbohydrates 24g; fiber 7g; cholesterol 50mg; iron 3mg; sodium 555mg; calcium 95mg.