Taste of Home
Southwestern Chicken Tortilla Soup
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
YIELD: 8 servings.
The spices really liven up this filling chicken tortilla soup. I often double the recipe, freezing leftovers for future dinners or quick lunches. —Anne Smithson, Cary, North Carolina
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 chiles
-
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
-
Crushed tortilla chips and reduced-fat Mexican cheese blend
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 with tortilla chips and cheese.
Nutrition Facts
1-1/2 cups (calculated without chips and cheese): 158 calories, 2g fat (0 saturated fat), 31mg cholesterol, 748mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
© 2024 RDA Enthusiast Brands, LLC