Mexican Tortilla Soup

Author: 
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
Serves: 
6

Nutrition

Calories per serving:

452 calories

Dietary restrictions:

High Fiber, Low Carb

Daily value:

23%

Servings:

6
  • Fat 107g 165%
  • Carbs 135g 45%
  • Saturated 37g 183%
  • Fiber 33g 132%
  • Trans 0g
  • Sugars 48g
  • Monounsaturated 46g
  • Polyunsaturated 19g
  • Protein 316g 631%
  • Cholesterol 844mg 281%
  • Sodium 12,126mg 505%
  • Calcium 1,398mg 140%
  • Magnesium 489mg 122%
  • Potassium 8,630mg 247%
  • Iron 21mg 118%
  • Zinc 15mg 103%
  • Phosphorus 3,614mg 516%
  • Vitamin A 674µg 75%
  • Vitamin C 400mg 667%
  • Thiamin (B1) 6mg 389%
  • Riboflavin (B2) 3mg 199%
  • Niacin (B3) 120mg 602%
  • Vitamin B6 9mg 466%
  • Folic Acid (B9) 260µg 65%
  • Vitamin B12 6µg 99%
  • Vitamin D 1µg 0%
  • Vitamin E 16mg 79%
  • Vitamin K 165µg 206%
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