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Chicken Tortilla Soup


Per Serving:
Cal: 310
Protein: 26 g
Carb: 36 g
Fiber: 8 g
Fat: 6 g

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Chicken Tortilla Soup 0 Picture


  • 4 corn tortillas, halved, then cut crosswise in narrow strips
  • 2 cans (14.5 oz each) chicken broth
  • 1 medium zucchini, cut in 3/4 in thick half rounds
  • 1/2 tsp each minced garlic
  • 1 cup corn
  • 1 can (16 oz) red kidney beans, rinsed
  • 1 1/2 cups large shreds cooked chicken
  • 1 large ripe tomato, cut in 1 inch chunks
  • 1/2 cup chopped cilantro


Servings 4
Preparation time 15mins
Cooking time 15mins


Step 1

1. Coat a 5 to 6 qt pot or Dutch oven with nonstick spray; heat over medium heat. Add tortilla strips and cook 5 mins, turning occasionally, until lightly toasted. Remove to a paper towel or plate.
2. Add broth, zucchini, and garlic to pot; bring to a boil. Reduce heat, cover and simmer 3 mins, or until zucchini is crisp-tender.
3. Stir in tortilla strips, corn and beans; continue to simmer 2 mins or until tortillas soften. Stir in remaining ingredients; heat through.

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