Tortilla Soup with Grilled Chicken
Ingredients
This version of a popular Mexican soup offers the same great flavor with less sodium. ¡Muy delicioso!
- 168 Calories for serving size of 1 ¼ cups (this recipe serves 4)
- 288 mg Sodium
- Click here for additional nutritional information.
Ingredients:
- Cooking spray
- 2, 6-inch corn tortillas cut into ¼ inch-wide strips
- 2 cups fat-free, low-sodium chicken broth
- 2 cups water
- 8 oz. canned, no-salt-added tomato sauce
- 6 oz. cubed, skinless grilled chicken breast (Cook without salt and discard all visible fat)
- 1 small yellow summer squash (about 4 ounces), diced
- 1 small zucchini (about 4 ounces), diced
- 1/2 cup frozen whole-kernel corn
- 1 tsp. salt-free, all-purpose seasoning blend
- 1 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. olive oil
- 1/2 tsp. ground cumin
- 1/4 tsp. dried oregano, crumbled
- 1/4 tsp. salt
- 1/4 cup shredded, low-fat Cheddar cheese
Instructions
Directions
- Preheat the oven to 350°F. Lightly spray a baking sheet with cooking spray. Arrange the tortilla strips in a single layer on the baking sheet. Lightly spray with cooking spray.
- Bake for 10 minutes or until crisp.
- Meanwhile, in a medium saucepan, bring the remaining ingredients except the Cheddar to a simmer over medium-high heat. Reduce the heat and simmer, covered, for about 15 minutes. Just before serving, sprinkle the soup with the tortilla strips and Cheddar.