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Chicken Tortilla Soup

Rated : 
 by 37 people
Makes: 4 servings Prep 8 mins Cook 13 mins View Nutrition Facts


  • 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 1/2ounce 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)


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.

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What do you think? Rate this recipe!

jolizallen1 wrote:

too bad you won't let us print without subscribing. stinks!

10/6/2012 10:30:48 AM Report Abuse
cbooth21 wrote:

Absolutely delicious! I've already made it twice and it's a hit even with those that aren't concerned about losing weight!

2/22/2011 01:25:52 PM Report Abuse
saenztd wrote:

Yum! I wouldn't change a thing about it. Has a nice spice to it. Only thing is it makes more than 4 servings in my opinion - more like 6-8!

11/4/2010 07:12:24 PM Report Abuse
joanne.matzke wrote:

This soup is fabulous. I made one change to the recipe. Instead of corn, I added some brown rice. Wonderful!

11/4/2010 04:13:21 PM Report Abuse

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