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Tortilla Soup

Yield: Makes 4 servings.
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  • 2 tsp. olive oil
  • 2 cloves garlic, minced
  • 3 scallions, sliced thin
  • 2 cans (14.5 oz.) reduced-sodium, fat-free chicken broth
  • 1 cup canned diced tomatoes with green chiles
  • 1 cup frozen corn kernels
  • 1 bay leaf
  • 1/2 tsp. ground cumin
  • 1/2 tsp. chili powder
  • 12 oz. cooked chicken, cut in small pieces
  • 1/4 cup fresh cilantro leaves, chopped
  • 3 Tbsp. fresh lime juice
  • Salt and freshly ground black pepper, to taste
  • 1 cup baked tortilla chips, crumbled, for garnish
  • Low-fat sour cream, for garnish


  1. Heat oil in a large saucepan over medium heat. Saut? garlic and scallions until garlic begins to color.
  2. Add broth, tomatoes, corn and spices and bring to a boil. Reduce heat and simmer 5 minutes. Add the chicken and heat until warmed through, about 5 minutes. Add cilantro and lime juice. Stir and warm through. Season to taste with salt and pepper.
  3. Ladle into soup bowls, sprinkle with crumbled tortilla chips and add a dollop of sour cream in the center for garnish.

Nutritional Information (Per Serving)
Protein:31 g
Sodium: 636 mg
Fat: 6 g
Dietary Fiber: 2 g
Carbohydrates: 15 g

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