You are here

Chicken Tortilla Soup

Chicken Tortilla Soup

Nutrition Facts
  • cal. (kcal) 474
Chicken Tortilla Soup
  • Makes: 4 servings
  • Prep: 8 mins
  • Cook: 13 mins
  • Carb Grams Per Serving: 40

Ingredients

  • Nonstick cooking spray
  • 4 6 - inches corn tortillas
  • 2 tablespoons canola oil
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1 cup chopped onion
  • 1/2 teaspoon oregano
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 14 1/2 - ounce cans diced tomatoes with jalapeno
  • 4 cups low-sodium chicken broth
  • 1 cup frozen corn
  • 1 pound diced cooked chicken breast (about 3 cups)
  • 1 ounce shredded reduced-fat cheddar (about 1/4 cup)

Directions

  1. Preheat the oven to 375 degrees. Coat a baking sheet with cooking spray.
  2. Stack the tortillas and cut into 1/4-inch strips; toss with 1 tablespoon of the canola oil, 1/4 teaspoon of the cumin and the salt. Place on baking sheet and bake 12 minutes or until lightly browned and crisp, tossing occasionally.
  3. Meanwhile, heat remaining oil in a soup pot. Add remaining cumin and the onion, oregano, garlic and bell pepper. Cook, stirring, about 3 minutes, or until slightly softened. Add the tomatoes and chicken broth and bring to a boil. Reduce heat and add the corn and chicken; simmer 10 minutes.
  4. Ladle into bowls and sprinkle with the cheddar. Top with tortilla strips.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 474 cal., 15 g total fat (3 g sat. fat), 40 g carb. (7 g fiber), 47 g pro.

Love it? Share now!

Comments

Loading comments...