Light Chicken Tortilla Soup

Cheryl Howard


Alyshia Holt found this recipe in Cooking Light magazine. It has quickly became one of our family favorites.

★★★★★ 1 vote
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1 tsp
olive oil
1 c
onion, chopped
2 clove
garlic, minced
2 c
chicken breast, cooked and shredded
1 c
frozen whole-kernel corn
1/4 c
dry white wine
1 Tbsp
jalapeno pepper, seeded and chopped
1 tsp
cumin, ground
1 tsp
worcestershire sauce
1/2 tsp
chili powder
2 can(s)
14-1/4 oz. no-salt added chicken broth
1 can(s)
14-1/2 oz. diced peeled tomatoes, undrained
1 can(s)
10-3/4 oz. condensed reduced-fat reduced-sodium tomato soup,undiluted
1 can(s)
low salt black beans, drained
1-1/4 c
crushed unsalted bake tortilla chips, about 16
1/2 c
fat-free sour cream

How to Make Light Chicken Tortilla Soup


  • 1Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes.
  • 2Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more.
  • 3Ladle soup into bowls; top with chips and sour cream.
  • 4185 calories; 3.7g fat; 15.3g protein; 409mg sodium; 2g fiber; 22.2g carbs

Printable Recipe Card

About Light Chicken Tortilla Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy

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