Tortilla Chicken Soup

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Tortilla Chicken Soup

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Green chiles, cilantro add Mexican flair to soup

Number of Servings: 
4
Recipe Source: 

from Enlightened Soups, by Camilla V. Saulsbury

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

Calories 207; Fat 7.4g; Protein 22.3g; Cholesterol 51mg; Sodium 604mg; Carbohydrate 12.6g