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Tortilla Soup with Grilled Chicken

3.9 out of 5 stars | 9 ratings
Tortilla Soup with Grilled Chicken
Try our version of a popular Mexican soup—same great flavor but with less sodium. ¡Muy delicioso!

Nutrition Facts

Tortilla Soup with Grilled Chicken
CaloriesCalories
168 Per Serving
ProteinProtein
19g Per Serving
FiberFiber
3g Per Serving

Ingredients

Servings  4  

  • Cooking spray
  • 2 6-inch corn tortillas, halved, cut into 1/4-inch-wide strips
  • 2 cups fat-free, low-sodium chicken broth
  • 2 cups water
  • 8 oz. canned, no-salt-added tomato sauce
  • 6 oz. cubed, skinless grilled chicken breast, cooked without salt, all visible fat discarded
  • 1 small yellow summer squash (about 4 ounces), diced
  • 1 small zucchini (about 4 ounces), diced
  • 1/2 cup frozen whole kernel corn
  • 1 tsp. salt-free, all-purpose seasoning blend
  • 1 tsp. chili powder
  • 1 tsp. onion powder
  • 1 tsp. olive oil
  • 1/2 tsp. ground cumin
  • 1/4 tsp. dried oregano (crumbled)
  • 1/4 tsp. salt
  • 1/4 cup shredded, low-fat cheddar cheese

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 350°F. Lightly spray a baking sheet with cooking spray. Arrange the tortilla strips in a single layer on the baking sheet. Lightly spray with cooking spray.
  2. Bake for 10 minutes, or until crisp.
  3. Meanwhile, in a medium saucepan, bring the remaining ingredients except the Cheddar to a simmer over medium-high heat. Reduce the heat and simmer, covered, for about 15 minutes. Just before serving, sprinkle the soup with the tortilla strips and Cheddar.

Tip: Serving size 1 1/4 cups

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