Tortilla Soup
2
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Mexican cooks serve this soup as a nourishing, comforting first course. But you can add diced cooked chicken or turkey to turn it into a fulfilling main course.
Ingredients
Corn tortilla
4 tortilla(s), medium
Garlic salt
½ tsp
Onion
1 small
Garlic
1 clove(s)
Tomato
2 medium
Serrano chili pepper
1 average
Yellow bell pepper
1 medium
Fat free chicken broth
3 cup(s)
Cilantro
2 Tbsp
Table salt
¼ tsp
Black pepper
¼ tsp
Instructions
1
Preheat oven to 400ºF. Sprinkle each tortilla with 1/8 teaspoon garlic salt, then cut each into 6 wedges. Place on cookie sheet; bake until crisp, about 8 to 10 minutes. Remove from oven and set aside.
2
In a food processor fitted with a steel blade, combine onion, garlic, tomatoes, chile and pepper. Process until vegetables are finely chopped.
3
Coat a 3-quart pot with cooking spray. Add vegetables; sauté until crisp-tender, about 5 minutes. Add chicken broth; simmer until vegetables are tender and flavors are blended, about 5 minutes. Stir in cilantro, salt and pepper.
4
Spoon soup into 4 bowls. Top each with 1/4 toasted tortillas. Yields about 1 1/2 cups per serving.
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