Chicken Tortilla Soup

Enjoy this spicy version of tortilla soup anytime—you'll love the fire roasted tomato flavor!

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( 30 Ratings)

30 Ratings

5 Stars 63%

4 Stars 23%

3 Stars

2 Stars

1 Stars

Member Reviews ( 15 )

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The Quick Take & Nutrition Info

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The Quick Take:

Calories 190
Fat 7g
Saturated Fat 1g
Sodium 710mg

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Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 190
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 1g, 1% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 710mg; 710%;
Total Carbohydrate: 16g; 16%
(Dietary Fiber 2g 2% Sugars 3g 3% ),
Protein: 15g; 15%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 25%;
Calcium: 6%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 30 min
Total Time 45 min
Servings 6

Ingredients

6: corn tortillas (6-inch)

2: tablespoons vegetable oil

1: small onion, chopped (1/3 cup)

2: cloves garlic, finely chopped

1: medium Anaheim, poblano or jalapeño chile, seeded, chopped

1: carton (32 oz) Progresso® reduced-sodium chicken broth (4 cups)

1: can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, undrained

1/2: teaspoon coarse (kosher or sea) salt

1 1/2: cups shredded cooked chicken breast

: Avocado slices, if desired

: Shredded Monterey Jack cheese, if desired

: Chopped fresh cilantro, if desired

1: lime, cut into wedges

Directions

1 Heat oven to 450°F. Brush both sides of tortillas with 1 tablespoon of the oil. Cut tortillas in half; cut halves into 1/4-inch strips. Place in single layer on cookie sheets. Bake 8 to 10 minutes or until strips begin to brown, stirring once halfway through baking; cool. Strips will become crisp when cooled.
2 Meanwhile, heat remaining 1 tablespoon oil in 3-quart saucepan over medium-high heat. Cook onion in oil 2 minutes, stirring frequently. Add garlic and chile; cook 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in broth, tomatoes and salt. Heat to boiling. Reduce heat; cover and simmer 15 minutes. Add chicken; heat until hot.
3 To serve, divide half of tortilla strips among 6 individual serving bowls; ladle in soup. Top with avocado and cheese; garnish with remaining tortilla strips and cilantro. Serve with lime wedges.

Reviews

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1 - 3 of 15 Reviews View All

Posted 2/27/2012 1:56:36 PM REPORT ABUSE AStolper said:

Rating:

I LOVE this soup! It is so easy to make, so flavorful and so fresh tasting. This is going to make it into my regular rotation!

Posted 12/9/2011 5:18:37 PM REPORT ABUSE JudieAnne said:

Rating:

This soup was great, but I made just a few adjustments. I added a can of white corn and three cans of beans...one pinto, one white, and one black. It was FABULOUS! We had it on a chilly Sunday for dinner and I've been the envy of the lunch room at work with my leftovers this week!

Posted 11/4/2011 2:08:22 PM REPORT ABUSE Sappah said:

Rating:

This recipe is good, but I love to add a little cumin for a great spice kick.

1 - 3 of 15 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 10/17/2012. NOTE: We do not include optional ingredients in our calculations.