Saturday, November 20, 2010

Chicken Tortilla Soup

Image by: Taste of Home

This recipe comes from a Taste of Home cookbook.  It was simple to make and so DELICIOUS!  We did not have any left over!  
(Thanks for the cookbook Kimmie!)  

Chicken Tortilla Soup


  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3 cups Progresso ® Chicken Broth
  • 1 can (14-1/2 ounces) Mexican diced tomatoes
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1-1/2 pounds boneless skinless chicken breast, cubed
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/4 cup shredded Mexican cheese blend
  • 1 tablespoon minced fresh cilantro
  • Tortilla chips, optional


  • In a large saucepan, combine the first six ingredients; bring to a boil. Add chicken. Reduce heat; cover and simmer for 4-6 minutes or until chicken is no longer pink. Combine cornstarch and water until smooth; gradually stir into soup.
  • Bring to a boil; cook and stir for 1 minute or until thickened. Top servings with cheese and cilantro. Serve with tortilla chips if desired. Yield: 6 servings.
  • Nutritional Analysis: One 1-cup serving (prepared with reduced-sodium chicken broth and reduced-fat cheese; calculated without tortilla chips) equals 183 calories, 3 g fat (1 g saturated fat), 67 mg cholesterol, 752 mg sodium, 9 g carbohydrate, 1 g fiber, 30 g protein.Diabetic Exchanges: 3 lean meat, 2 vegetable.

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