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

Gallery

Credit: Oxmoor House

Recipe Summary

prep:
20 mins
cook:
54 mins
total:
1 hr 14 mins
Yield:
4 servings (serving size: 1 cup soup and 1/4 cup tortilla strips)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

Source

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.
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