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:

479 calories

Dietary restrictions:

High Fiber, Low Carb Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

24%

Servings:

6
  • Fat 25g 38%
  • Carbs 23g 8%
  • Saturated 8g 39%
  • Fiber 5g 22%
  • Trans 0g
  • Sugars 8g
  • Monounsaturated 10g
  • Polyunsaturated 4g
  • Protein 43g 86%
  • Cholesterol 93mg 31%
  • Sodium 1,849mg 77%
  • Calcium 239mg 24%
  • Magnesium 75mg 19%
  • Potassium 1,212mg 35%
  • Iron 4mg 22%
  • Zinc 3mg 17%
  • Phosphorus 517mg 74%
  • Vitamin A 128µg 14%
  • Vitamin C 67mg 111%
  • Thiamin (B1) 1mg 64%
  • Riboflavin (B2) 0mg 24%
  • Niacin (B3) 19mg 94%
  • Vitamin B6 1mg 52%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 1µg 19%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 13%
  • Vitamin K 28µg 34%
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