Quick and Easy Tortilla Soup

Quick Easy Tortilla Soup

Published February 25, 2013 | Written by

Published by: Healthline Exclusive

Servings: 6
Total Time: 50 min

Prep Time: 20 min | Cook Time: 30 min


When made with roast chicken, this Latin American classic is naturally very low in fat. Save yourself some time and buy a roasted chicken from the deli counter at your local supermarket.

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 234
% Daily Value*
Total Fat 4.1g 6%
Saturated Fat 0.9g 5%
Sodium 158mg 7%
Total Carbohydrate 23.0g 8%
Protein 27.0g 38%
Percent Daily Values are based on a 2,000 calorie diet.


  • 9 cups reduced-sodium chicken broth
  • 2 small onions, chopped
  • 1 large tomato, chopped
  • 1 fresh jalapeno peppers, halved, seeded and thinly sliced
  • 2 tablespoons minced garlic
  • 1 teaspoon dried oregano, preferably Mexican
  • 1 rotisserie chicken
  • 1 lime
  • 2 cups baked tortilla chips, lightly crushed
  • Sliced radishes
  • Sliced cabbage
  • Lime wedges

Step by Step:

  1. In large Dutch oven or stockpot, bring broth to a simmer. Add onions and next 4 ingredients and bring back to a simmer. Cook uncovered, about 30 minutes.
  2. Meanwhile, remove and discard skin from chicken. Pull meat from the bones, discarding bones. Roughly chop meat into bite-sized pieces. Add to simmering broth. Squeeze juice from the lime into the broth and simmer 5 minutes, or until chicken is heated through.
  3. Place 1/2 tortilla chips in each bowl and top with soup. Serve immediately.