nutritional information

Per Serving:

  • Calories: 173
  • Protein: 6 g
  • Total Fat: 4 g
  • Saturated Fat: 0 g
  • Carbohydrates: 34 g
  • Cholesterol: 0 mg
  • Sodium: 458 mg
  • Fiber: 6 g
  • Sugar: 0 g

Tortilla Soup

6 Servings

30 minutes or fewer

30 minutes With the distinct flavors of cilantro and smoky-hot chipotle, this soup wakes up your tastebuds and leaves you clamoring for more.Meal Plan: Have a mini-Mexican fiesta by serving low-fat baked tortilla chips and salsa or guacamole on the side.
  • 2 tsp. olive oil
  • 4 cloves garlic, pressed
  • 1 large onion, chopped
  • 1 lb. zucchini, coarsely chopped (about 3 small)
  • 2 stalks celery, coarsely chopped
  • 14-oz. can diced tomatoes in juice,drained, juice reserved
  • 2 tsp. chili powder
  • 2 tsp. ground cumin
  • 1 tsp. dried oregano, crushed
  • ½ cup loosely packed, chopped cilantro leaves, divided
  • 1 ½ cups frozen sweet white corn kernels
  • ¾ cup enchilada sauce
  • Ground chipotle pepper or sauce to taste, optional
  • Baked tortilla chips
  • ⅓ cup chopped scallions (white and light green parts)
  • Lime wedges, optional
  1. In large saucepan, heat olive oil over medium-high heat. Add garlic and onion, and cook, stirring often, 1 minute. Add zucchini, celery and tomatoes. Cook, stirring well, until softened, about 5 minutes. Add chili powder, cumin, oregano and 1/4 cup chopped cilantro, and mix well.
  2. To pan, add reserved tomato juice, 4 cups water, corn and enchilada sauce. Cook over medium heat until vegetables are soft and broth is flavorful, 15 to 20 minutes. Add salt and freshly ground pepper to taste. Add ground chipotle pepper or sauce to taste, if desired.
  3. Garnish soup with remaining 1/4 cup cilantro, crumbled baked tortilla chips, chopped scallions and a squeeze of fresh lime juice, if desired. Serve hot.
January 2002

you might also like


Best soup ever. We make it all the time, and it always turns out good. I often like to add some black beans, and some chopped avocado. Yellow corn chips work best in this.

Carrie - 2016-02-17 01:37:20

Nice Soup. I substituted salsa for the enchilada sauce, threw in a chopped a chipotle pepper for a smoky flavour and topped the soup with chopped avocado. This is a nice weeknight dinner, I make it often.

Heather - 2011-01-29 14:58:44