Mexican Tortilla Soup

By Denise Edmister

Mexican Tortilla Soup


Mr. Food


Mexican Tortilla Soup is an unexpected treat when you're looking for a warming way to start your meal. Why, it's even hearty enough for a light meal all by itself or with a salad or quesadillas.

Serves: 8

Cooking Time: 15 min

  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken breast, cut into 1/2-inch chunks
  • 1 red bell pepper, coarsely chopped
  • 3 garlic cloves, minced
  • 5 1/4 cups reduced-sodium chicken broth
  • 1 (10-ounce) package frozen whole kernel corn
  • 1/2 cup salsa
  • 1/4 cup chopped fresh cilantro
  • 1 cup broken-up baked tortilla chips


  1. In a soup pot, heat the oil over medium heat. Add the chicken, bell pepper, and garlic, and cook for about 3 minutes, or until the chicken is browned on the outside, stirring frequently.
  2. Stir in the chicken broth, corn, and salsa; bring to a boil. Reduce the heat to low, cover, and simmer for 5 minutes, or until the chicken is no longer pink.
  3. Stir in the cilantro, ladle into bowls, and serve topped with the tortilla chips.
Nutritional Information

Serving Size: 1 cup, Exchanges: 1 Starch, 2 Very Lean Meat

Calories 149, Calories from Fat 32, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 34 mg, Sodium 417 mg, Total Carbohydrate 13 g, Dietary Fiber 2 g, Sugars 3 g, Protein 16 g


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