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Zesty Chicken Tortilla Soup

Zesty Chicken Tortilla Soup Recipe

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Prep/Cook Time: 30 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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2 cups
1 tablespoon vegetable oil
2 cups sweet onions, diced
1 teaspoon garlic, minced
2 cups zucchini chunks (2 zucchini)
2 cups frozen corn kernels (Alternate: 1 can corn (15.25 oz.))
1 can reduced-sodium tomatoes, diced (15 oz.)
1 quart reduced-sodium chicken broth


1. In a heavy soup pot, heat oil over medium-high heat; add onions and saute 3-4 minutes or until golden. Add garlic along with zucchini and corn; cook 3-4 minutes, stirring often. Stir in tomatoes and broth and bring to boil. Reduce heat and simmer soup 15 minutes.

2. Add shredded chicken and cilantro and heat through. Add hot red pepper sauce to taste. Ladle soup into bowls and garnish each with 1 tablespoon shredded cheese and several baked tortilla chips or strips.

Recipe Tip:

Frozen diced green bell pepper or frozen yellow squash can be substituted for zucchini chunks.

Soup can also be topped with a dollop of Greek yogurt instead of cheese or sour cream to save on extra fat and calories.

Lifestyle Tip:

Avoid eating in front of the TV or computer. It's easy to overeat when you aren't paying attention or looking at your food.


  • Serving Size 296g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 170

  • Total Fat 8g (12%)

  • Saturated Fat 2.5g (13%)

  • Trans Fat 0g

  • Cholesterol 25mg (8%)

  • Sodium 550mg (23%)

  • Total Carbohydrate 17g (6%)

  • Dietary Fiber 2g

  • Sugars 5g

  • Protein 9g

  • Vitamin A 10%

  • Vitamin C 30%

  • Calcium 6%

  • Iron 6%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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