Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

This soup proves that simple ingredients can provide intense flavor. For an extra taste of Mexico, pair it with low-fat quesadillas and lime sorbet.

Recipe by Oxmoor House January 2003


Credit: Oxmoor House

Recipe Summary test

20 mins
54 mins
1 hr 14 mins
4 servings (serving size: 1 cup soup and 1/4 cup tortilla strips)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°.

  • Heat a Dutch oven coated with cooking spray over medium-high heat. Add chicken, and sauté 2 minutes. Remove chicken; keep warm.

  • Add onion to pan; cook 4 minutes, stirring frequently. Add garlic; sauté 15 seconds. Add broth, chipotle chili, and chili powder. Bring to a boil; cover, reduce heat, and simmer 20 minutes.

  • Stir in tomato and next 3 ingredients; add chicken. Cover, reduce heat, and simmer 20 minutes.

  • While soup simmers, cut tortillas into 1/4 x 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425° for 8 to 10 minutes or until lightly browned. Cool completely.

  • Ladle soup into bowls; sprinkle servings evenly with cilantro and tortilla strips.


Oxmoor House Healthy Eating Collection

Nutrition Facts

201 calories; fat 2.3g; saturated fat 0.4g; protein 24.9g; carbohydrates 20.9g; cholesterol 49mg; iron 1.6mg; sodium 983mg; calories from fat 10%; fiber 3.1g; calcium 77mg.