Southwestern Chicken Tortilla Soup Recipe

Southwestern Chicken Tortilla Soup RecipePhoto by: Taste of Home Southwestern Chicken Tortilla Soup Recipe Rating 5

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The spices really liven up the flavor in this filling soup. I often doubles the recipe, freezing leftovers for future meals or quick lunches. My son, Rob, even prefers a bowl of it to cookies after school as a snack.—Anne Smithson, Cary, North Carolina

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Southwestern Chicken Tortilla Soup Recipe
  • Prep: 10 min. Cook: 1-1/4 hours
  • Yield: 8 Servings
    •
10 75 85

Ingredients

  • 1 carton (32 ounces) plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) crushed tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1/3 cup minced fresh cilantro
  • 1 can (4 ounces) chopped green chilies
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 3 cups frozen corn, thawed
  • Tortilla chips
  • 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend

Directions

  • In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese. Yield: 8 servings.

Nutritional Analysis: One serving (1-1/2 cups soup with 3 tortilla chips and 2 tablespoons cheese) equals 234 calories, 4 g fat (2 g saturated fat), 41 mg cholesterol, 873 mg sodium, 29 g carbohydrate, 5 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

Originally published as Southwestern Chicken Soup in Light & Tasty October/November 2001, p8

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Reviews for Southwestern Chicken Tortilla Soup (6)

Southwestern Chicken Tortilla Soup Recipe

Southwestern Chicken Tortilla Soup

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Reviewed on Jan. 06, 2012 by hunter6295

The only thing I did different was add a can of black beans. My only regret was that I didn't make a double batch. This is absolutely fabulous!! I'm making it for next weekends football playoff party.


Reviewed on Nov. 14, 2010 by kcgille

This is a great go to recipie when the weather gets cold! I always add mixed vegetables to amp up the veggie intake for the kids, but my whole family loves this! I think I will try adding black beans too, that sounds fantastic!


Reviewed on Jun. 13, 2010 by LauraManning

I also omitted the chilies and cayenne, and it was still very good. Probably will add black beans next time.


Reviewed on Feb. 05, 2010 by mrsvalgal

My husband and I really liked this soup, but the kids found it to be too spicy. I didn't add as much cayenne as the recipe called for either. Next time I will completely omit the pepper. We crumbled several tortilla chips into the soup to dilute the bite. Once they got soggy it tasted very similar to a chicken tortilla soup.


Reviewed on Oct. 30, 2009 by GLORIAMOUNT

This is one of our favorite Soups. Roasted green chilies that we freeze really adds flavor.


Reviewed on Jul. 24, 2009 by katelandrew

This was delicious!!!

 
 
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