Mexican Tortilla Soup Recipe

Author: Kathy Kingsley, Health JANUARY 2007

Nutrition

Cal/Serving: 241
Daily Value: 12%
Servings: 6

Low-Carb
Sugar-Conscious, Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat12g19%
Saturated4g19%
Trans0g0%
Carbs12g4%
Fiber2g9%
Sugars4g0%
Protein21g43%
Cholesterol46mg15%
Sodium953mg40%
Calcium118mg12%
Magnesium38mg9%
Potassium597mg17%
Iron2mg12%
Zinc1mg9%
Phosphorus260mg37%
Vitamin A458IU9%
Vitamin C31mg52%
Thiamin (B1)0mg7%
Riboflavin (B2)0mg11%
Niacin (B3)9mg47%
Vitamin B61mg26%
Folic Acid (B9)23µg6%
Vitamin B121µg10%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K8µg10%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated2g0%
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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