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Chicken Tortilla Soup

The EatingWell Healthy in a Hurry Cookbook (2006)

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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.



READER'S COMMENT:
"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. "
Chicken Tortilla Soup Recipe

Makes: 4 servings, about 1 1/3 cups each

Active Time:

Total Time:

Ingredients

  • 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
  • 1/4 teaspoon freshly ground pepper
  • 2 tablespoons lime juice
  • 1/2 cup chopped fresh cilantro
  • 3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate, without the tortilla strips, for up to 2 days. Top with toasted tortilla strips just before serving.

Nutrition

Per serving: 357 calories; 12 g fat (4 g sat, 4 g mono); 86 mg cholesterol; 24 g carbohydrates; 37 g protein; 4 g fiber; 775 mg sodium; 231 mg potassium.

Nutrition Bonus: Selenium (30% daily value), Calcium (20% dv), Vitamin C (15% dv), Zinc (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 4 1/2 lean meat


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