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Southwestern Chicken Tortilla Soup Recipe
Southwestern Chicken Tortilla Soup Recipe photo by Taste of Home

Southwestern Chicken Tortilla Soup Recipe

Read Reviews (24)
4.43 24
Publisher Photo
The spices really liven up the flavor in this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future meals or quick lunches. —Anne Smithson, Cary, North Carolina
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Southwestern Chicken Soup in Light & Tasty October/November 2001, p8

Nutritional Facts

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.

Reviews for Southwestern Chicken Tortilla Soup(24)

AVERAGE RATING
   (28)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (5)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 11, 2014

To those who think it "bland" or "sort of flavorless," please remember that even though servings still have 873 mg sodium, this is a recipe made with reduced-sodium broth and without the addition of salt as a line item ingredient. It relies on the sodium in the canned items. I think the recipe is quite savory and agree with a previous poster that it allows the flavors of the ingredients to come through.

MY REVIEW
Reviewed Feb. 2, 2014

Not the best Chicken Tortilla Soup I've had. It was sort of flavorless. There are much better recipes that I have found. I will use one of those next time.

MY REVIEW
Reviewed Dec. 18, 2013

I must say I was disappointed, not much flavor, kinda bland.Won't make it again.

MY REVIEW
Reviewed Dec. 7, 2013

I used chicken Italian sausage cooked before adding and can of black beans. This soup is delicious.

MY REVIEW
Reviewed Dec. 6, 2013

Really great soup. I sauteed the onion and garlic in olive oil, then added the spices and chicken. After that I added the remaining ingredients, except the black beans I subbed for the corn. I added the beans at the end of the cook time and cooked 10 minutes longer. I'll make this soup often and share the recipe. One more thing. Please don't review a recipe before trying it first.

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