Chicken Tortilla Soup

This classic Mexican soup is loaded with flavor but light on calories and fat. Our version adds an extra dose of veggies to boost the vitamin and fiber content. You can use a store-bought rotisserie chicken, or leftover roasted chicken from the Roasted Double Chicken with Root Vegetables recipe to cut down on prep time.

Portions: 6

Serving: 626 grams

Ingredients
  • 6 (6-inch) corn tortillas
  • 2 teaspoons olive oil
  • 4 cups low-sodium chicken broth
  • 4 cups water
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons salt-free chile powder
  • 1 1/2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 cups chopped potatoes
  • 3 cups chopped carrots
  • 2 cups chopped celery
  • 1 (16-ounce) bag frozen corn, thawed
  • 4 cups shredded chicken, meat only (not using skin or bones)
  • 1/3 cup chopped fresh cilantro, for garnish
  • 1/4 chopped scallions, for garnis
  • 2 limes, quartered, for garnish
Instructions
1
Preheat oven to 400 degrees F. Using knife or kitchen shears, cut corn tortillas into strips. Place strips on baking sheet and drizzle with olive oil. Bake in oven until golden brown and crispy, about 15 minutes.
2
Meanwhile, in large, heavy pot, stir together chicken broth, water, crushed tomatoes, chile powder, Italian seasoning, salt, and pepper. Add potatoes, and bring mixture to a boil over high heat. Once boiling, reduce to medium-high and cook about 5 minutes.
3
Add carrots and celery to soup, cooking another 5 minutes. Stir in corn and chicken, cooking just a couple minutes until warm.
4
To serve, ladle soup into bowls and garnish with cilantro, scallions, baked tortilla strips, and lime wedges.
Nutrition Facts:
Grams per
serving

626 grams
Calories
425
Carbs
53g
protein
36g
fat
9g
sat. fat
2g
Cholesterol
83mg
sodium
620mg
fiber
8g
Love this recipe?
Yum
You might
also like

New Mindful Challenges Have Arrived!

Find fun, interactive ways to live healthier, reach your goals and feel your best.

Go now

We’re Social