Tortilla Soup



  • 2 cups no salt-added tomato sauce
  • 1 1/2 cups water
  • 1 cup bottled salsa
  • 1 cup frozen whole-kernel corn
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 garlic clove, minced
  • 1 1/2 cups (6 ounces) shredded, reduced-fat cheddar cheese
  • 30 fat-free baked tortilla chips


Combine first 9 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Ladle into bowls; sprinkle with cheese. Serve with chips.

    "I had this soup at a restaurant. I played around with the ingredients and came up with a pretty close duplication." -Jenny Thompson, Newton, IA
  • Yield: 6 servings (serving size: 1 1/3 cups soup, 1/4 cup cheese, and 5 chips)

Nutritional Information

Calories per serving: 226
Caloriesfromfat per serving: 12%
Fat per serving: 3g
Saturated fat per serving: 1.3g
Monounsaturated fat per serving: 0.8g
Polyunsaturated fat per serving: 0.5g
Protein per serving: 14g
Carbohydrate per serving: 36g
Fiber per serving: 7.9g
Cholesterol per serving: 6mg
Iron per serving: 2.5mg
Sodium per serving: 766mg
Calcium per serving: 178mg

Good to Know

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

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