This classic Mexican soup is loaded with flavor but light on calories and fat, and includes an extra dose of veggies to boost the vitamin and fiber content. Use a store-bought rotisserie chicken to cut down on prep time.
Ingredients
Chicken Tortilla Soup
Directions
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1Prepare tortillas
Preheat oven to 400 degrees F. Using knife or kitchen shears, cut corn tortillas into strips. Place strips on baking sheet and drizzle with olive oil. Bake in oven until golden brown and crispy, about 15 minutes.
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2Combine ingredients
Meanwhile, in large, heavy pot, stir together chicken broth, water, crushed tomatoes, chile powder, Italian seasoning, salt, and pepper. Add potatoes, and bring mixture to a boil over high heat. Once boiling, reduce to medium-high and cook about 5 minutes.
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3Cook
Add carrots and celery to soup, cooking another 5 minutes, or until fork tender. Stir in corn and chicken, cooking just a couple minutes until warm.
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4Serve
To serve, ladle soup into bowls and garnish with cilantro, scallions, baked tortilla strips and lime wedges.
Nutrition Facts
Serving size: 626 grams
- Name Value
- Calories 425
- Carbs 53g
- Fiber 8g
- Protein 36g
- Fat 9g
- Saturated Fat 2g
- Cholesterol 83mg
- Sodium 620mg
Recipe courtesy of Sodexo
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