Mexican Tortilla Soup Recipe

Author: Kathy Kingsley, Health JANUARY 2007

Nutrition

Cal/Serving: 250
Daily Value: 13%
Servings: 6

Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat12g19%
Saturated4g20%
Trans0g0%
Carbs16g5%
Fiber2g9%
Sugars6g0%
Protein19g38%
Cholesterol49mg16%
Sodium321mg13%
Calcium115mg12%
Magnesium41mg10%
Potassium522mg15%
Iron2mg11%
Zinc1mg8%
Vitamin A462IU9%
Vitamin C32mg54%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg14%
Niacin (B3)9mg43%
Vitamin B61mg29%
Folic Acid (B9)26µg6%
Vitamin B120µg5%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K9µg11%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

If clementines are unavailable, substitute 1/3 cup freshly squeezed juice and a little zest from a...
These cookies take oatmeal to new levels with chocolate chips and coconut.  
Add some Mediterranean flavors to your next casserole dish.
Mexican Tortilla Soup
4

INGREDIENTS

  • 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)

Recipe Details

Prep
Cook
Total Time
Servings 6 servings