Southwestern Chicken Tortilla Soup Recipe

Author: Light & Tasty

Nutrition

Cal/Serving: 212
Daily Value: 11%
Servings: 8

Gluten-Free, Wheat-Free, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat7g11%
Saturated4g18%
Trans0g0%
Carbs20g7%
Fiber4g15%
Sugars8g0%
Protein20g40%
Cholesterol51mg17%
Sodium431mg18%
Calcium156mg16%
Magnesium63mg16%
Potassium751mg21%
Iron2mg13%
Zinc1mg9%
Vitamin A738IU15%
Vitamin C22mg37%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg13%
Niacin (B3)9mg43%
Vitamin B61mg36%
Folic Acid (B9)48µg12%
Vitamin B120µg4%
Vitamin D0µg0%
Vitamin E1mg7%
Vitamin K10µg12%
Fatty acids, total monounsaturated2g0%
Fatty acids, total polyunsaturated1g0%
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Southwestern Chicken Tortilla Soup
4

INGREDIENTS

  • 1 carton (32 ounces) plus can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) crushed tomatoes, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
  • 1 large onion, chopped
  • 1/3 cup minced fresh cilantro
  • 1 can (4 ounces) chopped green chilies
  • 1 g arlic clove, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 3 cups frozen corn, thawed
  • Tortilla chips
  • 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend

Recipe Details

Prep
Cook
Total Time
Servings 8 servings