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Chicken Tortilla Soup

By: Taste of Home Test Kitchen

"Bring a bit of the Southwest to your table with this spirit-warming soup. Loaded with tender chicken, diced tomatoes and plenty of seasonings, it's sure to be requested again and again."

Rate/Review | Read Reviews (75)

Prep Time:
20 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup chopped onion
1 teaspoon minced garlic
3 cups chicken broth
1 (14.5 ounce) can Mexican diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 1/2 pounds skinless, boneless chicken breast meat - cubed
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup shredded Mexican cheese blend
1 tablespoon minced fresh cilantro
Tortilla chips

Directions

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.

Footnotes

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.