Tortilla Chicken Soup

Green chiles, cilantro add Mexican flair to soup

Recipe from Enlightened Soups, by Camilla V. Saulsbury

Makes 4 servings

What You Need

  • 1 tsp canola oil
  • 2 cloves garlic, minced
  • 1 ½ Tbsp chili powder
  • 2 tsp ground cumin
  • 4 c low-sodium chicken broth
  • 1 ½ c chopped cooked chicken breast (e.g., from a purchased rotisserie chicken)
  • 1 c frozen corn, unthawed
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1 Tbsp fresh lime juice
  • 1 c baked tortilla chips, crushed
  • ¼ c shredded Monterey Jack cheese
  • ¼ c chopped fresh cilantro leaves
  • ½ c peeled and diced avocado


  • Heat the oil in a large saucepan set over medium-high heat.
  • Add the garlic, chili powder, and cumin. Cook and stir 1 minute.
  • Add the broth, chicken, corn, and tomatoes with their juices. Bring to a boil.
  • Reduce heat to medium low and simmer 5 minutes.
  • Stir in the lime juice and season with salt and pepper to taste.
  • Ladle into 4 bowls and top with equal amounts of Monterey Jack cheese, cilantro, and avocado. 

Nutrition Per Serving: Calories 207; Fat 7.4g; Protein 22.3g; Cholesterol 51mg; Sodium 604mg; Carbohydrate 12.6g