Best Chicken Tortilla Soup
Leftover chicken (Rotisserie chicken), southwestern seasonings and canned broth quickly turn into a mouth-watering one-pot meal.
Servings
13(1 cup) servings
Servings
13(1 cup) servings
Ingredients
  • 46-8-inch flour tortillascut into 1/4-inch strips
  • 1cup chopped onion
  • 1teaspoon minced garlic
  • 1 1/2pounds boneless, skinless chicken breastscut into strips (4 cups cooked)
  • 1(28-ounce) can chopped tomatoes with juice
  • 6cups fat-free chicken broth
  • 1(4-ounce) can chopped green chiliesdrained
  • 1(16-ounce) package frozen corn
  • 1(15 1/2-ounce) can Great Northern or navy white beansdrained and rinsed
  • 2tablespoons lime juice
  • 1 1/2teaspoons ground cumin
  • 1tablespoon chili powder
  • 1/2cup chopped green onions
  • 1cup shredded reduced-fat Mexican-blend or Cheddar cheese
  • 1 small avocadopeeled and diced
Instructions
  1. Preheat oven 350°F. Place tortilla strips on baking sheet and bake 10-15 minutes or until crisp. Set aside.

  2. In nonstick pot coated with nonstick cooking spray, sauté onion and garlic over medium heat until tender, about 7 minutes.

  3. Add chicken and continue cooking until chicken is done, about 5-7 minutes. Add tomatoes with juice, broth, green chilies, corn, beans, lime juice, cumin, and chili powder. Bring to boil, reduce heat and simmer about 10-15 minutes.

  4. Serve soup topped with tortilla strips, green onions, cheese, and avocado.
Recipe Notes

Per Serving: Calories 209 Calories from Fat 17% Fat 4g, Saturated Fat 2g, Cholesterol 37mg Sodium 571mg Carbohydrates 24g Dietary Fiber 5g Total Sugars 4g, Protein 20g, Dietary Exchanges:  1 1/2 starch,  2 lean meat