Chicken Tortilla Soup

Chicken Tortilla Soup

4 Reviews
From the EatingWell Kitchen

Making soups may have once been an all-day affair, but here's a great example of how a few choice convenience products can renovate an old favorite for our modern, hectic lives. Some frozen vegetables, a few canned tomatoes and canned broth—and voila! a Tex-Mex favorite in minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 soft corn tortillas, cut into 1-by-2-inch strips
  • 1 tablespoon extra-virgin olive oil
  • 1 pound boneless, skinless chicken breast, trimmed of fat and diced
  • 3 cups frozen bell pepper and onion mix, (about 10 ounces)
  • 1 tablespoon ground cumin
  • 2 14-ounce can reduced-sodium chicken broth
  • 1 15-ounce can diced tomatoes, preferably with green chiles
  • ¼ teaspoon freshly ground pepper
  • 2 tablespoons lime juice
  • ½ cup chopped fresh cilantro
  • ¾ cup shredded reduced-fat Cheddar or Monterey Jack cheese


  • Active

  • Ready In

  1. Preheat oven to 350°F. Spread tortillas in a single layer on a baking sheet. Bake until lightly browned and crisp, 10 to 12 minutes.
  2. Meanwhile, heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Transfer to a plate using a slotted spoon. Add pepper-onion mix and cumin to the pot. Cook, stirring occasionally, until the onions are lightly browned, about 4 minutes. Add broth, tomatoes, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more. Return the chicken and any accumulated juice to the pot and cook, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Serve topped with the toasted tortilla strips and cheese.
  • Make Ahead Tip: Cover and refrigerate, without the tortilla strips, for up to 2 days. Top with toasted tortilla strips just before serving.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 324 calories; 11 g fat(4 g sat); 4 g fiber; 21 g carbohydrates; 35 g protein; 25 mcg folate; 75 mg cholesterol; 6 g sugars; 979 IU vitamin A; 40 mg vitamin C; 288 mg calcium; 3 mg iron; 804 mg sodium; 646 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value), Calcium (29% dv), Vitamin A (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 vegetable, 4½ lean meat

Reviews 4

December 24, 2013
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By: EatingWell User
Excellent, Healthy Stick to You Soup! I added a can of black beans that were rinsed and a cup of fresh corn - Loved it! I season my chicken with some blackening seasoning and sauted it up and then the veggies in the same oil and seasoning. Yummy!! Pros: Simple, fast, easy, very flavorful
October 21, 2010
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By: EatingWell User
This is a very quick, easy and tasty soup. I added about a cup of southwestern frozen vege. mix when I put the chicken back in the 2nd time. I also added a sprinkle of Adobo seasoning.
May 24, 2010
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By: EatingWell User
I LOVE LOVE LOVE this soup!! I make it all the time and eveyone just cant get enough of it. One of the best soups I have ever had!!! Two thumbs up
September 22, 2009
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By: EatingWell User
I make my life easy by having cooked chicken in the freezer and just adding it to this recipe. It is so delicious on a cool or cold day. My family loves this soup.
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