Mexican Tortilla Soup

Kathy Kingsley, Health JANUARY 2007
  • 2 Teaspoons  olive oil, divided
  • 12 Ounces  skinless, boneless chicken breast, trimmed and diced
  • 1 Cup  prechopped onion (find at the salad bar)
  • 1 Cup  prechopped green bell pepper (find at the salad bar)
  • garlic cloves, minced (1 teaspoon)
  • 3/4 Teaspoons  ground cumin
  • 3/4 Teaspoons  chili powder
  • (14-ounce) cans fat-free, less-sodium chicken broth
  • (14.5-ounce) can diced tomatoes, undrained
  • 1/3 Cup  chopped fresh cilantro
  • 1/2 Cup  coarsely crushed baked tortilla chips (such as Tostitos)
  • 1/2 Cup  preshredded reduced-fat Mexican blend cheese
  • lime wedges (about 1 1/2 limes)
For a hearty meal that's full of flavor and spice, you can't go wrong with Mexican Tortilla Soup. Top with crushed tortilla chips and cheese, and serve with lime wedges.

Directions RichSnippets

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Recipe Details

Preparation Time: 
10 minutes
Cooking Time: 
16 minutes
Total Time: 
26 minutes
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