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.

One Comment Add yours

  1. Starrynews says:

    Very nice tortilla soup! It was great with all the veggies and the chicken – very fresh tasting. Thanks for sharing! CQ2


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