Tortilla Soup

21 Reviews
From: EatingWell Magazine September/October 2008

Here's a version of chicken tortilla soup that's both super-easy and delicious. To make it even quicker, use crumbled baked tortilla chips in place of the homemade tortilla strips and skip Steps 1-2. Serve with vinegary coleslaw, lime wedges and hot sauce.

Ingredients 6 servings

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  • 8 corn tortillas, halved and thinly sliced
  • Canola or olive oil cooking spray
  • 1 tablespoon canola oil
  • 3 Anaheim or poblano peppers, diced
  • 1 medium onion, diced
  • 1 teaspoon ground cumin
  • 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces (see Tip)
  • 4 cups reduced-sodium chicken broth
  • 1 14-ounce can diced tomatoes with green chiles
  • 2 tablespoons lime juice
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/4 cup chopped fresh cilantro

Preparation

  • Active

  • Ready In

  1. Preheat oven to 400 °F.
  2. Spread tortilla strips in an even layer on a baking sheet and coat with cooking spray. Bake until browned and crispy, 12 to 15 minutes.
  3. Meanwhile, heat oil in a large saucepan over medium heat. Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes. Add cumin and cook, stirring, for 1 minute. Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes. Remove from the heat and stir in lime juice. Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.
  • Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 1/3 cups
  • Per serving: 275 calories; 12 g fat(4 g sat); 5 g fiber; 24 g carbohydrates; 19 g protein; 22 mcg folate; 52 mg cholesterol; 3 g sugars; 0 g added sugars; 1910 IU vitamin A; 4 mg vitamin C; 107 mg calcium; 2 mg iron; 761 mg sodium; 530 mg potassium
  • Nutrition Bonus: Vitamin A (40% daily value), Iron, Potassium & Zinc (15% dv)
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat

Reviews 21

September 10, 2014
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By: EatingWell User
Tremendously Awesome I made this soup the other day with the only modification being that I used two cans of Rotel( Original ). This soup had an amazing flavor and just enough spice. It will become a family favorite Pros: Incredble Flavor Cons: I have to double the recipe because we ran out so quickly!
March 31, 2014
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By: Jennifer
DELISH! This was one of the best recipes for tortilla soup I have ever made. I made some small modifications: didn't make the tortilla strips and substituted a small bag of frozen corn in its place. Also used a can of the original rotel (instead of toms w/ chilis ....added a little more flare, which my family likes!) Can't wait to have left overs tomorrow night! Pros: Slightly spicy, great flavors, easy dish to prepare!
February 29, 2012
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By: EatingWell User
Staple in our house! I make this even easier by either poaching chicken breast and shredding, or using breasts from rotisserie chicken, adding 1 1/2 cups of my favorite salsa from my local mexican restaraunt, 2 cups chicken broth, 1 cup water, cumin, simmer for 20 min, then top off with the lime, cheese, cilantro, FF sour cream and tortilla strips. It's so easy and delicious! Pros: Easy, satisfying, healthy
February 13, 2012
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By: EatingWell User
Yummy and spicy I made this for dinner last night and absolutely loved it. Then I read back over the recipe and realized I forgot to add the lime juice. Shoot! Thankfully I have leftovers, so I'm planning to add that for supper tonight. This is a very spicy dish, and unfortunately for me, the rest of my family doesn't like spice. So I have to save this recipe to make when they're out doing other things. It's soooo good though! Pros: Easy
January 30, 2012
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By: Heather D
delicious! I made a double batch of this, which is risky with a first try recipe, but I'm so glad I did! It was quick & easy and SO good. The only thing I did differently was to brown the chicken first, then add the oil and cook onions and peppers (add a little salt) & scrap up browned bits as the liquid is released. I think browning the meat adds an extra level of flavor, so I always do it. The lime juice made this dish, so don't skip it. This was fantastic and will definitely become a staple in our house! Pros: easy, quick, tasty
June 23, 2011
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By: emzily23
Delicious and healthy! I made this soup last night and followed exactly except i added (like some other reviewers)black beans and corn. Delicious!
February 28, 2011
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By: Shirley Carter
Wonderful flavor!~ We loved this soup! It was so quick and easy to make. I added a half bag of frozen southwestern blend veggies when I added the broth, etc. I also tossed in a couple of quarters of fresh lime before serving I will definitely be serving this again. Pros: Easy
January 22, 2011
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By: EatingWell User
Tried and true I have made this too many times to count. It's the perfect way to use up some left over chicken or rotisserie chicken. So much flavor, with just the right amount of heat.
October 07, 2010
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By: EatingWell User
I add black beans at the end of the cooking process. When serving I put a dollop of sour cream then the tortilla chips. Chop cilantro and squeeze some lime juice on top. Fantastic!

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