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.
Follow Our Recipe
- 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
- 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.
- 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.
- Add carrots and celery to soup, cooking another 5 minutes. Stir in corn and chicken, cooking just a couple minutes until warm.
- To serve, ladle soup into bowls and garnish with cilantro, scallions, baked tortilla strips, and lime wedges.
serving: 626 grams, Calories: 425, Carbs: 53g, Protein: 36g Fat: 9g, Sat. fat: 2g, Cholesterol: 83mg, Sodium: 620mg, Fiber: 8g