Mexican Tortilla Soup

Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Wheat-Free / Gluten-Free
Low-Calorie
Low-Cholesterol
Low-Saturated Fat
Weight Management
Dish type
Soup
Serves
4
Ready in
35 minutes

Ingredients

  • 2 cups chopped ripe tomatoes
  • 4 garlic cloves
  • 1 small onion, cut into wedges
  • 3 cups tortilla chips, divided
  • 2 tbsp. corn oil
  • 1 tsp. crushed red pepper flakes
  • 1/2 tsp. pimentón (smoked paprika)
  • 4 cups chicken broth
  • 2 boneless, skinless chicken breasts, cut into cubes
  • 1/2 cup chopped fresh cilantro
  • 1 avocado cut into cubes; 3/4 cup sour cream; 2 large limes cut into wedges (optional)

Directions

Prep Time
10 minutes
Cook Time
25 minutes
Ready in
35 minutes
  1. Place tomatoes, garlic, onion and 1 cup of the tortilla chips in a blender or food processor; blend to a fine purée.
  2. Heat oil in a large, heavy saucepan over low heat. Add purée and simmer 15 to 20 minutes or until onion is soft.
  3. Stir in red pepper flakes and pimentón. Add broth; increase heat to medium and bring to boiling. Reduce heat; add chicken and simmer 10 minutes more.
  4. Ladle soup into individual bowls, top with cilantro, and serve. If desired, serve with avocado, sour cream, lime wedges and small mounds of remaining tortilla chips arranged on a large platter or in individual bowls.

Nutritional Information

Serving Size
1
Per Serving
Calories 290, Calories Fat , Total Fat 13g, Saturated Fat 2g, Cholesterol 33mg, Sodium 747mg, Carbohydrate 23g, Protein 18g
Serving Size1
Calories290
Calories (fat) extra176
Total Fat13g
Total Fat (extra)21
Saturated Fat2g
Saturated Fat (extra)11
Cholesterol33mg
Cholesterol (extra)11
Sodium747mg
Sodium (extra)31
Potassium399mg
Carbohydrate23g
Carbohydrate (extra)8
Fiber2g
Fiber (extra)9
Protein18g
Omega30g
Vitamin A1085IU
Vitamin A (extra)22
Vitamin C29mg
Vitamin C (extra)49
Iron7mg
Iron (extra)40