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Chicken Tortilla Soup

Makes: 4  servings Prep 8 mins Cook 13 mins


  • 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.

From FitnessMagazine.com