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Tortilla Soup

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1 tablespoon oil

4 (6-inch) corn tortillas, cut into ¼-inch strips

4 cups low-sodium chicken broth

1 (14.5 ounce) can no salt added diced tomatoes, with juice

1 cup onion, chopped

½ cup of each chopped: carrot, red bell pepper, green bell pepper, celery

1 clove garlic, minced

½ teaspoon crushed red pepper flakes or to taste

1 small cooked, unsalted, skinless chicken breast, coarsely shredded (Can be made up to a day ahead and stored in the refrigerator)

1/4 cup fresh cilantro leaves, chopped

2 tablespoons fresh lime juice

Heat oil in a medium-sized skillet. Saute tortilla strips until crisp, about 3 to 4 minutes. Reserve tortilla strips on side.

Combine broth, tomatoes (and juice), onion, carrot, red pepper, green pepper, celery, garlic and red pepper flakes in a large saucepan. Bring to a boil. Reduce heat and simmer 10 minutes or until vegetables are tender.

Stir in chicken, cilantro and lime juice and cook until chicken is heated thoroughly, about 1 to 2 minutes. Ladle soup into bowls and top with tortilla strips.

Judy Marcus

Nutrition facts per serving: 210 calories, 5 g fat, 21 g saturated fat, 1 mg cholesterol, 28 g carbohydrates, 14 g protein, 355 mg sodium, 5 g fiber

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