Chicken Tortilla Soup

Make it light - make it Mexican! This soup proves low-cal, low-fat foods can still have loads of flavor. 


  • 4 (6-inch) corn tortillas
  • 1/2 cup onion, chopped
  • 3   boneless, skinless chicken breast halves (about 12 ounces)
  • 1   garlic clove, pressed
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 2 cans (14 1/2 ounces each) chicken broth
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 can (4 ounces) chopped green chilies, undrained
  • 4 teaspoons fresh cilantro, snipped
  • 2 ounces reduced-fat cheddar cheese, shredded (1/2 cup)
  • 4   thick slices fresh lime (optional)


  1. Preheat oven to 400°F. Cut tortillas into 1/2-inch strips using Professional Shears. Place on Rectangle Stone. Bake 7-8 minutes or until crisp.

  2. Meanwhile, chop onion using Food Chopper. Cut chicken into 1/2-inch pieces using Chef’s Knife. Spray (4-qt.) Casserole with canola oil using Kitchen Spritzer. Heat 1-3 minutes over medium heat or until shimmering. Add chicken; cook and stir 3 minutes. Add onion, garlic pressed with Garlic Press, chili powder and cumin. Cook and stir 2 minutes. Stir in broth, tomatoes and chilies. Bring to a boil. Reduce heat and simmer 10 minutes.

  3. Snip cilantro using Professional Shears. Divide tortilla strips among 4 bowls. Ladle soup over tortillas using Ladle. Shred cheese over top with Rotary Grater. Sprinkle soup with cilantro. Garnish each bowl with lime slice to squeeze juice into soup, if desired.


  • 4  servings of 1 1/2 cups

Nutrients per serving:

Calories 290, Fat 9 g, Sodium 1320 mg, Dietary Fiber 2 g

Cook's Tips:

Our Southwestern Seasoning Mix can be substituted for the chili powder and cumin. Use 1 1/2 teaspoons. 

This recipe can easily be doubled.

Substitute reduced -fat baked tortilla chips for tortilla strips, if desired.

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