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Chicken Tortilla Soup Recipe

Chicken Tortilla Soup Recipe photo by Taste of Home

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The fresh lime and cilantro in this zesty treat remind me of warmer climates—a nice bonus on chilly days here in northern Michigan. I lightened up the original recipe by baking the tortilla strips rather than frying them. —Marianne Morgan, Traverse City, Michigan

This recipe is:

Healthy

Quick

Diabetic Friendly

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Chicken Tortilla Soup Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

15 15 30

Ingredients

3 corn tortillas (6 inches), cut into 1/4-inch strips
4 teaspoons olive oil, divided
1/4 teaspoon salt
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch chunks
1 large onion, chopped
5 cups reduced-sodium chicken broth
1 pound red potatoes, cut into 1/2-inch cubes
1 cup frozen corn
1 can (4 ounces) chopped green chilies
1/4 cup minced fresh cilantro
1/4 teaspoon pepper
3 tablespoons lime juice

Directions

In a large resealable plastic bag, combine tortilla strips, 1 teaspoon oil and salt. Seal bag and shake to coat. Arrange tortilla strips on an ungreased baking sheet. Bake at 400° for 8-10 minutes or until crisp, stirring once. Remove to paper towels to cool.
In a large saucepan, saute chicken in remaining oil until no longer pink and lightly browned. Add onion; cook and stir until onion is tender. Add broth and potatoes.
Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add the corn, chilies, cilantro and pepper. Cook until heated through. Stir in lime juice. Garnish with tortilla strips. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 221 calories, 4 g fat (1 g saturated fat), 33 mg cholesterol, 757 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

Originally published as Chicken Tortilla Soup in Light & Tasty June/July 2004, p57

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Chicken Tortilla Soup

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Reviewed on Feb. 13, 2012 by kcc1108

Tasted just like the homemade soup from my local "Mexican Mom & Pop" restaurant that I love so much; she may have just lost a bit of my business.

Easy to do and very tasty!

Reviewed on Nov. 30, 2011 by shecooksalot

It wasn't a bad recipe, it just didn't have enough flavor for me. This has more of a broth base and I think my personal preferance is toward a creamy based chicken tortilla soup.

Reviewed on Oct. 15, 2011 by dajs

Next time I make it I will consider adding coconut milk to kick up the flavor and give it a Jamaican edge.

Reviewed on Aug. 25, 2011 by teina1536

We love this recipe -I froze half of it and then added julienned red bell pepper and carrots and my husband loved it, I also added a little cubed chicken. We will fix this on a regular basis.