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Tortilla Soup recipe

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I love this recipe from Cooking Light. It is not creamy. When I hear creamy, I hear fattening. This is a wonderful, healthy version.


Chicken Tortilla Soup



8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)



* 1 teaspoon olive oil

* 1 cup chopped onion

* 2 garlic cloves, minced

* 2 cups shredded cooked chicken breast (about 10 ounces)

* 1 cup frozen whole-kernel corn

* 1/4 cup dry white wine

* 1 tablespoon chopped seeded jalapeño pepper

* 1 teaspoon ground cumin

* 1 teaspoon Worcestershire sauce

* 1/2 teaspoon chili powder

* 2 (14 1/4-ounce) cans no-salt-added chicken broth

* 1 (14.5-ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained

* 1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted

* 1 1/4 cups crushed unsalted baked tortilla chips (about 16)

* 1/2 cup fat-free sour cream



Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.


Nutritional Information:


185 (18% from fat)


3.7g (sat 0.8g,mono 1.4g,poly 0.7g)
















Cooking Light, SEPTEMBER 1997


P.S. I believe I add a bit more chicken broth and jalapeno to this recipe than it calls for.

Edited by Sue in St Pete
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Happy's Tortilla Soup


1 small onion, chopped

1 clove garlic, minced

4 oz. can of chopped green chilies

1 can beef broth

1 can chicken broth

1 can cream of chicken soup

2 chicken breasts, cooked and diced

1 ½ cups water

1 tsp steak sauce, (Heintz 57, A-1, etc.)

2 tsp worchestershire sauce

1 tsp. cumin

1 tsp. chili powder

¼ tsp pepper

1 can stewed diced tomatoes


Corn tortillas, grated cheese, avocado, sour cream


Saute onion and garlic in veg oil in a large pan. Add all other ingredients through tomatoes and simmer. Just before serving, slice corn tortillas into 1/3 inch strips and fry in hot oil. Drain and salt slightly. Cut up avocado.


To serve: put a few strips of tortilla in bottom of bowl. Ladle soup into bowl. Top with avocado, grated cheese and sour cream.


The soup doubles and triples well. It is even better the second day. Freezes well.


I simmer in a crock pot most of the time.


This only gets creamy once you've put it in a bowl and added the cheese topping. Then, oh my, it is rich and creamy.


Which restaurant in Dallas? Sometimes we venture over the county line into the bright city lights for good food.

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