Print | Search | Send-to-Friend | Health Library Home

Chicken Tortilla Soup

Adapted from CooksAid.com

Nutrition Facts

Serving Size	1/6 of recipe
Calories	332
Total Fat	10 g
Saturated Fat	3 g
Sodium	1,342 mg
Total Carbohydrate	32 g
Dietary Fiber	9 g
Protein	29 g

Servings and Times TOP

Servings

Ingredients and Preparation TOP

Ingredients	Measures
Low-fat, reduced-sodium chicken broth	1 32-ounce box
98% fat-free cream of mushroom soup	1 10.75-ounce can
Jalapeno, diced (optional)	½-1
Black beans, drained *	16-ounce can
Cooking spray
Garlic clove, minced	1
Small white onion, chopped	1
Yellow bell pepper, chopped	1
Chicken breast halves, cut into 1-inch cubes	2
Cumin	1 tablespoon
Chili powder	½ tablespoon
Low-fat sour cream	2 tablespoons
Reduced-fat grated cheddar cheese	2 tablespoons
Salsa	2 tablespoons
Lime	1
6-inch flour tortillas, cut into ½-inch strips	6

*To reduce sodium content, rinse beans in a strainer under cool running water.

Directions
Add chicken broth, mushrooom soup, jalapeno, and black beans to a large crockpot (alternatively, you can use a large pot on the stove over medium-low heat).
In a nonstick skillet coated with cooking spray, sauté garlic, onion, and pepper for 2-3 minutes over medium-high heat. Add chicken, cumin, and chili powder, and continue cooking 3-4 minutes, until chicken is lightly browned on all sides. Transfer vegetable and chicken mixture to crockpot (or pot).
Cook in crockpot for 3-4 hours on high (or simmer in a pot over low heat for 1-2 hours).
Bake tortilla strips on a nonstick cookie sheet at 350°F for 10 minutes, or until crisp.
Serve soup in bowls over tortilla strips, topping each with ½ tablespoon sour cream, ½ tablespoon cheese, ½ tablespoon salsa, and a slice of lime.

Exchanges
3 very lean meats/substitutes; 1 vegetable; 1 starch; 1.5 fat

Side Suggestions: Quesadilla Dippers
Place a tortilla on skillet coated with cooking spray over medium-high heat. Top with 1/3 cup reduced-fat grated cheddar cheese, fold over, and continue cooking for 1-2 minutes per side, until cheese melts. Repeat. Cut each tortilla into 4 wedges, and serve with soup. Nutrition Info (for 2 wedges): 81 calories; 9 g carbohydrates; 6 g protein; 2 g fat (1 g sat); 0.5 g fiber; 186 mg sodium. Exchanges: ½ carbohydrate; ½ lean meat substitute.

EBSCO Information Services is fully accredited by URAC. URAC is an independent, nonprofit health care accrediting organization dedicated to promoting health care quality through accreditation, certification and commendation.

This content is reviewed regularly and is updated when new and relevant evidence is made available. This information is neither intended nor implied to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with questions regarding a medical condition.

To send comments or feedback to our Editorial Team regarding the content please email us at healthlibrarysupport@ebsco.com. Our Health Library Support team will respond to your email request within 2 business days.