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

  1. 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.
  2. Bake for 10 minutes or until crisp.
  3. 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.