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Tortilla Soup

September/October 2008

Your rating: None Average: 4.3 (107 votes)

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.



READER'S COMMENT:
"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! "
Tortilla Soup Recipe

Makes: 6 servings, about 1 1/3 cups each

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • Tip: To trim boneless, skinless chicken thighs, we like to use kitchen shears to snip the fat away from the meat.

Nutrition

Per serving: 288 calories; 12 g fat (4 g sat, 4 g mono); 56 mg cholesterol; 25 g carbohydrates; 20 g protein; 5 g fiber; 483 mg sodium; 404 mg potassium.

Nutrition Bonus: Vitamin A (40% daily value), Iron (15% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1 fat


More From EatingWell

Recipe Categories

Servings
6
Main Ingredient
Chicken
Preparation/ Technique
Bake
Saute
Meal/Course
Dinner

Season
Spring
Fall
Winter
Ethnic/Regional
Mexican
Ease of Preparation
Easy
Total Time
45 minutes or less
20 minute dinner recipes
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