Mexican Tortilla Soup

Mexican Tortilla Soup

Mexican Tortilla Soup

Fresh cilantro is used extensively in Mexican cooking. Also called fresh coriander of Chinese parsley, this pungent herb is similar in appearance to flat-leaf parsely.


Makes 8 servings


Nonstick cooking spray
2 pounds boneless skinless chicken breasts, cut into 1/2-inch strips
4 cups diced carrots
2 cups sliced celery
1 cup chopped green bell pepper
1 cup chopped onion
4 cloves garlic, minced
1 jalapeño pepper,* seeded and sliced
1 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
8 cups fat-free reduced-sodium chicken broth
1 large tomato, seeded and chopped
4 to 5 tablespoons lime juice
2 (6-inch) corn tortillas, cut into 1/4-inch strips
Salt (optional)
3 tablespoons finely chopped fresh cilantro

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Preheat oven to 350°F. Spray large nonstick Dutch oven with cooking spray; heat over medium heat. Add chicken; cook and stir about 10 minutes or until browned and no longer pink in center. Add carrots, celery, bell pepper, onion, garlic, jalapeño pepper, oregano and cumin; cook and stir over medium heat 5 minutes.
  2. Stir in chicken broth, tomato and lime juice; heat to a boil. Reduce heat to low; cover and simmer 15 to 20 minutes.
  3. Meanwhile, spray tortilla strips lightly with cooking spray; sprinkle very lightly with salt, if desired. Place on baking sheet. Bake about 10 minutes or until browned and crisp, stirring occasionally.
  4. Stir cilantro into soup. Ladle soup into bowls; top evenly with tortilla strips.

Nutritional Information

Serving Size: 1-3/4 cups soup with tortilla strips
Calories 184
Calories from Fat 15 %
Total Fat 3 g
Saturated Fat 1 g
Cholesterol 58 mg
Carbohydrate 16 g
Fiber 4 g
Protein 23 g
Sodium 132 mg

Dietary Exchange

Vegetable 2
Meat 2-1/2

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