Mexican Tortilla Soup

tortilla-soup Photo: Yunhee Kim; Styling: Molly Fitzsimons/Big Leo Productions


  • 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)


1. Heat 1 teaspoon oil in a nonstick Dutch oven over medium-high heat. Add the chicken, and cook, stirring often, 3-4 minutes or until browned. Remove to plate, and cover.

2. In the same pan, heat remaining 1 teaspoon oil on medium-high. Add onion, bell pepper, and garlic. Cook, stirring often, 5 minutes or until softened. Stir in cumin, chili powder, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer 5 minutes.

3. Return the chicken and juices to the pan and simmer 3 minutes or until heated through. Stir in cilantro.

4. Ladle soup into serving bowls; top with crushed tortilla chips and cheese. Serve hot, with a lime wedge on the side.


Andrea's wine pick: You can't go wrong with a tangy, herbaceous New Zealand Sauvignon Blanc to match the lively cilantro and lime flavors in the soup. Look for Drylands Sauvignon Blanc, Marlborough 2006 ($15).

  • Prep Time:
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  • For a hearty meal that's full of flavor and spice, you can't go wrong with Mexican Tortilla Soup. Top with crushed tortilla chips and cheese, and serve with lime wedges.
  • Yield: Makes 6 servings (serving size: 1 cup)

Nutritional Information

Calories per serving: 296
Fat per serving: 11g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 3g
Polyunsaturated fat per serving: 1g
Protein per serving: 29g
Carbohydrate per serving: 15g
Fiber per serving: 2g
Cholesterol per serving: 58mg
Iron per serving: 2mg
Sodium per serving: 522mg
Calcium per serving: 302mg

Good to Know

Change up the classic Mexican tortilla by making it into a soup. Serve with a side of guacamole, filled with monounsatured fats.