Chicken Tortilla Soup—Reduced-Fat

  • Yield: 6 to 8 servings


1-- onion, chopped
1teaspoon minced garlic
4cups canned fat-free chicken broth
1-- (28-ounce) can tomatoes, chopped
1-- (10 3/4-ounce) can tomato puree
1 1/2pounds boneless skinless chicken breasts, cut into chunks
1tablespoon chili powder
1teaspoon ground cumin
2tablespoons lime juice
1-- (16-ounce) bag frozen corn
Tortilla Strips and Condiments:
4-- (6-inch) flour tortillas, baked
1cup reduced-fat shredded Cheddar cheese
1/2cup sliced green onions (scallions)
1small avocado, peeled and diced, optional


  1. In a large pot coated with nonstick cooking spray, saute the onion and garlic until tender, about 5 minutes.  Add the chicken broth, tomatoes, tomato puree, chicken, chili powder, cumin and lime juice and bring mixture to a boil.  Lower heat and continue cooking until chicken is done, about 15 to 20 minutes.  Add corn and continue cooking 5 more minutes.  Serve with tortilla strips and condiments.
  2. To make tortilla strips, while soup is cooking, preheat oven to 350F.  Cut tortillas into 1/2-inch wide strips.  Coat a baking sheet with nonstick cooking spray and lay strips over sheet.  Bake 15 to 20 minutes or until lightly browned.  Strips may be stored in zip lock bags or frozen.

Nutritional Info *per serving

  • Calories 259
  • Fat 4g
  • Saturated Fat 1g
  • Cholesterol 28mg
  • Sodium 618mg
  • Carbohydrate 36g
  • Fiber 4g
  • Protein 22g