Chicken Tortilla Soup

Raise your hand if you want to make a low-sodium,  low-calorie chicken tortilla soup.

Chicken Tortilla Soup


  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 cup chopped onion
  • 3/4 cup chopped green pepper
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 3 1/2 cups low-sodium chicken broth
  • 1 cup diced tomatoes
  • 2 tablespoons chopped cilantro
  • 1 cup corn kernels,  thawed if frozen
  • 2 1/2 cups broken tortilla chips
  • 1/ 4 cup shredded Monterey Jack cheese


In a large soup pot, heat oil over medium high heat.  Brown chicken for about 2 minutes.  Stir in onion, peppers, lime juice, garlic, chili powder and cumin.  Cook 2 minutes.

Stir in broth and simmer 8 to 10 minutes.

Lightly crush the chips, then divide half of them among serving bowls.  Ladle the soup into the bowls, then top with cheese and the remainder of the chips.