Tortilla Soup With Chicken

Tortilla Soup


  • Cooking spray
  • 2 garlic cloves, minced
  • 3 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups chopped cooked chicken breast
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 (10-ounce) can diced tomatoes and green chiles, undrained
  • 1/2 cup fat-free baked tortilla chips, crushed
  • 1/4 cup (1 ounce) shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup diced peeled avocado
  • 4 lime wedges


Heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add garlic; sauté 1 minute. Add broth and next 5 ingredients (through tomatoes); bring to a boil. Reduce heat; simmer 15 minutes. Ladle soup into each of 4 bowls; top each with 2 tablespoons chips, 1 tablespoon cheese, 1 tablespoon cilantro, and 1 tablespoon avocado. Serve with lime wedges.

    "I like Mexican spices and came up with this simple chicken soup recipe. My husband enjoys the flavors, and I love how quick it is to make." -Laura Sozio, Charlotte, NC
  • Yield: 4 servings (serving size: 1 1/2 cups soup)

Nutritional Information

Calories per serving: 207
Caloriesfromfat per serving: 32%
Fat per serving: 7.4g
Saturated fat per serving: 2.4g
Monounsaturated fat per serving: 2.8g
Polyunsaturated fat per serving: 1.2g
Protein per serving: 22.3g
Carbohydrate per serving: 12.6g
Fiber per serving: 3g
Cholesterol per serving: 51mg
Iron per serving: 1.9mg
Sodium per serving: 804mg
Calcium per serving: 112mg

Good to Know

Avocados are a great source of healthy, monounsaturated fats. Serve with a side of cornbread.