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)
  • 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)
  • 2 garlic cloves, minced (1 teaspoon)
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1 (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
  • 6 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

Click Here For Directions

Recipe Details

Preparation Time: 
10 minutes
Cooking Time: 
16 minutes
Total Time: 
26 minutes
Serves: 
6

The Daily Meal Editors and Community Say...