Chicken Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 280.1
  • Total Fat: 4.0 g
  • Cholesterol: 80.0 mg
  • Sodium: 1,779.5 mg
  • Total Carbs: 27.7 g
  • Dietary Fiber: 7.5 g
  • Protein: 36.5 g

View full nutritional breakdown of Chicken Tortilla Soup calories by ingredient
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This recipe is not my own recipe. I obtained this recipe via a newsletter through Porter-Starke Services. This recipe is not my own recipe. I obtained this recipe via a newsletter through Porter-Starke Services.
Number of Servings: 6


    - 2 lbs. boneless, skinless chicken breasts cut into 1/2 inch strips
    - 1 tbs olive oil
    - 4 cups carrots, diced
    - 1 green pepper, chopped
    - 1 red pepper, chopped
    - 1 cup onion, chopped
    - 4 cloves garlic, minced
    - 1 can pinto beans, rinsed
    - 1 jalapeno pepper, seeded and sliced (optional)
    - 1 tsp dried oregano leaves
    - 1/2 cup corn kernels
    - 1/2 tsp ground cumin
    - 2 tsp mild chili powder
    - 8 cups fat-free, low-sodium chicken broth
    - 1 large tomato, chopped
    - 5 tbs lime juice
    - 2 corn tortillas, cut into 1/4 inch strips
    - 3 tbs finely chopped fresh cilantro


Serves 4-6 people

1. Heat olive oil in a large pot over medium to low heat. Add onions and garlic; cook and stir about 3 minutes.

2. Add chili powder, ground cumin, and oregano; cook 1 minute

3. Add chicken, tomato, red and green peppers, jalapeno pepper, carrots, and chicken broth. Bring to boil, reduce heat to low and let simmer until the chicken is fully cooked and vegetables are tender (approx. 30 minutes), stirring and turning chicken occasionally.

4. Stir in corn, pinto beans, and lime juice.

5. Garnish with tortilla strips and cilantro before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user MANKIE87.

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