Mexican Tortilla Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 148.6
  • Total Fat: 2.8 g
  • Cholesterol: 45.2 mg
  • Sodium: 381.3 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.7 g
  • Protein: 20.6 g

View full nutritional breakdown of Mexican Tortilla Soup calories by ingredient
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Number of Servings: 6


    Olive Oil, 2 1tsp
    Chicken Breast, no skin, 2 breast, bone and skin removed
    Onions, raw, 1 cup, chopped
    Peppers, sweet, red, fresh, 1 small
    Garlic, 1 tsp Cumin seed, 0.75 tsp
    Chili powder, 0.75 tsp
    Swanson Chicken Broth 99% Fat Free, 2 cup
    Red Ripe Tomatoes, 1 medium whole
    Tomato juice, with salt added, 4 fl oz
    *Beans, Kidney beans dark red 3 serv can
    Cilantro, raw, 6 tbsp


Use a medium to large size Dutch oven. Dice and cook chicken breasts in 1 tsp of olive oil until done. Cover and set aside. Add the remaining olive oil to the pan. Cook the onions, garlic, and bell pepper for 5 minutes or until tender. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat and simmer for 5 minutes. Return the chicken with its juices to the pan and simmer for 3 more minutes. Stir in cilantro. Ladle soup into serving bowls. Serve with a wedge of lime, shredded lo-fat cheddar cheese, and tortilla chips on the side.

Number of Servings: 6

Recipe submitted by SparkPeople user NIEMALEE.

TAGS:  Poultry |

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