Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

chicken tortilla soup or tortilla chile soup

(1 rating)
AUannie84 avatar
Recipe by
Ann Leath
@AUannie84
Hendersonville, TN

This recipe is an absolute hit every time I serve it! People can hardly believe it's a Weight Watchers Recipe! ( from WW Annual Recipes for Success 2000) This recipe is so easy but doesn't taste like it! I never have leftovers.

(1 rating)
yield 6 -10
prep time 10 Min
cook time 25 Min

Ingredients For chicken tortilla soup or tortilla chile soup

  • 5
    6 inch corn tortillas, cut into thin strips
  • 1 1/2 lb
    skinned, boned chicken breasts
  • 1 can
    15.5 ounce cannellini beans or other white beans, undrained
  • 1 can
    14.5 ounce mexican-style stewed tomatoes with garlic, cumin, and jalapenos, undrained (i use rotel medium with the blue label)
  • 1 box
    14.5 ounce fat free chicken broth
  • 3 can
    4.5 ounce chopped green chiles, undrained
  • 1/4 c
    fresh lime juice (about 3-4 limes)
  • 2 tsp
    bottled minced garlic
  • 3/4 tsp
    ground cumin
  • 1/2 tsp
    dried oregano
  • 2/3 c
    low-fat sour cream
  • 2/3 c
    shredded reduced-fat sharp cheddar cheese ( i use shredded taco cheese with taco seasoning)

How To Make chicken tortilla soup or tortilla chile soup

  • 1
    Preheat oven to 375 degrees.
  • 2
    Spread tortilla strips on a baking sheet. Bake at 375 degrees for 6 minutes or until toasted, stirring after 3 minutes. Depending on your oven they may cook faster so be sure to keep an eye on them. Set aside.
  • 3
    Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until chicken is done.
  • 4
    Remove chicken from pan with tongs or slotted spoon. Let cool slightly; shred chicken. (I have tried cubing but shredded is defintely better.) Return shredded chicken to pan;stir well. Cook until heated through. Ladle soup into bowls;top with 1Tbsp sour cream, 1 Tbsp cheese and one fifth of tortilla strips.
  • 5
    Just a note: This recipe can easily be kicked up with the addition of more jalapenos(besides what is in the canned tomatoes) and/or hot Rotel. ENJOY!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Chicken Tortilla Soup or Tortilla Chile Soup:

ADVERTISEMENT