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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 375.6
  • Total Fat: 10.5 g
  • Cholesterol: 36.6 mg
  • Sodium: 1,860.4 mg
  • Total Carbs: 50.8 g
  • Dietary Fiber: 9.3 g
  • Protein: 23.4 g

View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
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Chicken Tortilla Soup



Introduction

Top with cheese, sour cream or guacamole. Add these on seperate. Top with cheese, sour cream or guacamole. Add these on seperate.
Number of Servings: 4

Ingredients

    8 oz chicken breast, cooked and shredded
    1 tbsp extra virgin olive oil
    1 medium onion, chopped
    1 green bell pepper, chopped
    2 garlic cloves
    3 cups chicken broth
    2 10 oz cans tomatoes with mild green chiles
    1 oz pkg frozen corn kernels, thawed
    1 tsp chili powder
    1 tbsp cilantro


    2 8' whole wheat tortillas
    1 tbsp EVOO

Directions

Saute onion, bell pepper and garlic in 1 tbsp EVOO in large nonstick sauce pan over medium-high heat until softened.

Add broth, tomatoes, corn and chili powder. Bring to boil over high heat. Add chicken and cilantro. Reduce heat and simmer until heated through.

Meanwhile, Brush tortilla chips with EVOO. Season if desired with salt and cumin. Cut tortilla shells into 8 triangles each (use a pizza cutter). Bake in 350* oven for 5-6 minutes. Flip chips and bake until slightly crispy.

Servings: 4- 1 1/2-cup soup and 4 tortilla wedges.



Number of Servings: 4

Recipe submitted by SparkPeople user QUILTERMAMA.






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Member Ratings For This Recipe

  • This recipe is great! I omit the corn and bell pepper. I use real green chilis ("hot") that I buy frozen to give it more heat and flavor. Also, I usually double this recipe and use 4-6 chicken breasts along with Rachel Ray's low sodium chicken broth. Highly recommend this recipe - 11/20/11

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