Tasty Tortilla Soup with Chicken

Serves 4 hearty eaters.

Ingredients:

  • Cooking spray
  • 2 6 inch corn tortillas, cut into ¼ 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, all visible fat discarded
  • 1 4 oz yellow summer squash, diced
  • 1 small zucchini, diced
  • ½ cup frozen whole-kernel corn
  • 1 tsp salt-free, all-purpose seasoning blend
  • 1 tsp chilli powder
  • 1 tsp onion powder
  • 1 tsp olive oil
  • ½ tsp ground cumin
  • ¼ tsp salt
  • ¼ cup shredded, low-fat Cheddar cheese

Directions:

  • Preheat the oven to 350°F. 
  • First, lightly spray a baking sheet with cooking spray. 
  • Arrange the tortilla strips in a single layer on the baking sheet. Lightly spray these with cooking spray, too. 
  • Bake for 10 minutes, or until crisp.
  • 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. J
  • Just before serving, sprinkle the soup with the tortilla strips and Cheddar.

Nutritional Info:

Total Fat: 4.5 g
Saturated Fat: 1.0 g
Trans Fat: 0 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 2 g
Cholesterol 38 mg
Sodium 288 mg
Carbohydrates: 15 g
Fiber 3 g
Sugars 5 g
Protein: 19 g

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