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

Stove Top


  • 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


  1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes.
  2. Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more.
  3. Ladle soup into bowls; top with chips and sour cream.
  4. 185 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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