Chicken-Tortilla Soup

Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)
Source: Cooking Light September 1997
Comments from a CA Kitchen: Wonderful soup for those who want a hearty, comfy, warming soup. This is the full-meal-on-its-own-type-of-soup, and I did not even add the tortillas or sour cream on top (since my kids had raided the tortilla strips when I took them out of the oven), thus the point value was even lower. Excellent for rainy days.


1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 (14.5-ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup fat-free sour cream


  1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.


Healthy Units: 3.5 per serving
CALORIES 185 (18% from fat); FAT 3.7g (sat 0.8g, mono 1.4g, poly 0.7g); PROTEIN 15.3g; CARB 22.2g; FIBER 2g; CHOL 30mg; IRON 1.1mg; SODIUM 409mg; CALC 32mg;

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