Chicken Tortilla Soup

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

Chicken Tortilla Soup
Chicken Tortilla Soup

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: